Sue White Profile - (18601467)

Sue White

Sue White
Home Town: Saint Louis, Missouri, USA
Living In: Overland, Missouri, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Photography
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About this Cook
My cooking tragedies
Pecan pie that boiled/spilled over and remainder was hard as a rock. Needed a chisel to cut into it. Of course it was Thanksgiving and family had to FILM themselves trying to cut/stab/hammer into it.:-\
Recipe Reviews 10 reviews
Spicy Refrigerator Dill Pickles
I too reduced the amount of sugar way down to about a tablespoon since I didn't want sweet pickles. Cut my cukes in quarter spears. Could have used a tad more salt (probably to make up for the missing sugar?). Didn't bother to chop dill, just cut it off plant, washed, and tossed in whole. One other thing was I had soaked my whole pickling cukes in ice water for about three hours and then sliced before putting in jars. Yum!

4 users found this review helpful
Reviewed On: Jun. 12, 2010
Chili-Lime Chicken Kabobs
GREAT flavor. I didn't actually measure anything, just eyeballed the amounts. Skipped cayenne this first time preparing because I wanted to test out heat. Was just fine without it. Marinated chicken for an hour as I didn't want to toughen the meat (which can happen with chicken), put on skewers with zucchini and yellow squash chunks, and cooked on George Foreman grill for about 7 minutes. Next time will add a tiny bit of cayenne and maybe marinate the veggies too.

1 user found this review helpful
Reviewed On: May 29, 2010
Refried Beans Without the Refry
I have been using this recipe for quite awhile and like others, have tweaked some things (tried using chicken stock, didn't change flavor much, decided to save the $$ and not use it). I use a dried large chili to add a little heat rather than jalapeno, don't use salt until after beans are cooked. I've mixed black beans with pinto with great results. I'm at the point where measurements don't really matter, just throw in some stuff and let it cook. It is that easy. I use a stick blender to blend everything together because I'm lazy and don't want to hand mash. Use small plastic containers to freeze the beans, then pop them in plastic freezer bags for easy stacking in the deep freeze. The beans freeze extremely well. Yummmmm

11 users found this review helpful
Reviewed On: Mar. 28, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I love to cook, and my family looooooves to eat!… MORE

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