ChelleyD01 Profile - (18590562)

cook's profile


Home Town:
Living In: Youngstown, Ohio, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Wine Tasting
Recipe Box 0 recipes
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About this Cook
I'm 30 and own a coffee house in Austintown, Ohio. I have a great significant other and my nieces mean the entire world to me. I was raised by my then 70 year old Great grandmother who taught me how to cook from the time I was very young. Baking is a not-so-much situation for me. I prefer to cook.
My favorite things to cook
I don't necessarily have a "favorite" and I can pretty much crack out anything that crosses my path. I do not know how to cook small so everything I make involves sharing with my best friends and making sure the neighbors have eaten. I really can't say that there has ever been a time someone wasn't happy and that is a pretty fulfilling thought.
My cooking triumphs
I am a master bruchetta maker. I make it so many different ways that I can hardly keep track. I am also pretty talented in the grilling department. I can't imagine turning on my oven when the no-mess grill is 5 steps away!
My cooking tragedies
I just avoid anything that says "cut-in", "proof", "knead", "dough hook", "active rise yeast", "pastry cutter" and the like. I cook, not bake!
Recipe Reviews 5 reviews
Sarah's Applesauce
Well, I am making this sauce for the second time this week. Tomorrow I am going to use it in applesauce cake with the brown sugar cream cheese frosting from this site. The only changes I have made are instead of water I am using a sweeter blush wine called Pink Catawba from the Lake Erie wineries and brown sugar instead of white. The first batch was consumed in less than 1 hour, LONG before dinner was even ready. *sigh*. Ill let you know how it works in the applesauce cake!

1 user found this review helpful
Reviewed On: Sep. 26, 2006
I ended up marinating the pork for 2 days (too late to cook after golf!). I grilled it on medium heat and served it on warm pita with shaved onion, sliced summer tomato and tzataiki sauce sprinkled with feta. Pretty amazing. The only change I would make is doubling the marinade and tripling the garlic!

1 user found this review helpful
Reviewed On: Jul. 29, 2006
Buffalo Chicken Dip
Well, I served this at a "Spice of Life" party last night and it was awesome. On my end, I do not do measuring cups and spoons very well..I am more of a grab and dump til it looks right kind of girl. I did rinse and drain the chicken and I also mixed the cream cheese, ranch, red hot and then added a couple of spoons of sour cream for kicks in the microwave before adding the chicken. I let it sit overnight in the fridge and then put it in the crock pot for an hour. It is 8am and my nieces are smearing the rest between flour tortillas for me to put on the grill!

0 users found this review helpful
Reviewed On: Jun. 17, 2006

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