Soni Cido Profile - Allrecipes.com (18580915)

cook's profile

Soni Cido


Soni Cido
 
Home Town: Pine Island, Minnesota, USA
Living In: Arizona, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Photography, Reading Books
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Me
Me
About this Cook
In the 1980's, I learned to cook on the fly, as a married teen with zero experience. Over the years, I preserved & used my own garden produce and chickens that we butchered & preserved. I have 10 children and love to cook for them, and their friends! Since living in the south, I have learned to use native foods and recipes. All in all, I consider myself a "Mess Hall Chef" (my mess, my hall). Recently, a NYC chef told me that I was "just" a cook and not a real chef. I laughed out loud and told him to get a dictionary. Obviously, they did not teach him the difference in culinary school! One of my best friends and I are putting together a 'Mess Hall Chef' Cookbook and are playing around with a blog: http://messhallchef.blogspot.com/
My favorite things to cook
Anything that my family can serve up for themselves!
My favorite family cooking traditions
Chicken Noodle Soup in winter with home-made egg noodles or dumplings. Yes, AZ does have some cold days & nights in some remote places!
My cooking triumphs
When I learned to bake bread at high altitude.
My cooking tragedies
I have never become expert at cooking on an electric stove instead of a gas stove. I have burned a lot of meals over the years because of it.
Recipe Reviews 2 reviews
Campfire Skillet Breakfast
You can dice the potatoes (store in no-leak container with cold water) and fry & crumble the bacon at home first.

8 users found this review helpful
Reviewed On: May 17, 2009
Grilled Bacon Jalapeno Wraps
My kids taught me this it is a favorite at their parties. JUST MAKE SURE that you do NOT remove the stem or the end just make a slit along one side or your cheese will ooze out all over your grill. There are so many variations! we love coming up with new ones. Here are a few: Stir into Cream Cheese before stuffing the peppers: 1 Pkg Hidden Valley Ranch mix (dry) Shredded cooked Crab, Shrimp, or both Sliced Green onions Shredded Sharp Cheddar Cheese You can also swap out the peppers for any other kind- sometimes we use the huge green chilies but you have to use more bacon and Cream Cheese. There are small, mild peppers also that the little kids and elderly love. WATCH THEM Close on the grill they burn fast!

8 users found this review helpful
Reviewed On: Aug. 22, 2008
 
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Cooking Level: Intermediate
About me: www.madewithpink.com I LOVE baking, but after… MORE
 
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