Surpriseitswendy Profile - (18606278)

cook's profile


Home Town: Lawrence (Go Ku!!), Kansas, USA
Living In: Rio Grande Valley, Texas, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Charity Work
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At Disneyworld with my son Max...
My little boys...
About this Cook
I have always loved cooking and credit my mother for motivating me by making some form of hot dogs every night! I am back at work full time and have two boys ages 7 and 8, as well as a 20 year old neice who is attending college at University of Texas Pan American. I love to cook and enjoy finding new recipes for my family to fawn over.
My favorite things to cook
I have a big sweet tooth and adore cookies, cakes and brownies. For main courses, I try to stay healthy by making chicken or vegetarian dishes. I live in a predominately hispanic culture, so we seem to eat more mexican food and I try to make these dishes in a healthy way.
My favorite family cooking traditions
My grandmother was an excellent cook and I have many of her recipes for pie, cakes, and chicken and dumplings.
My cooking triumphs
Just being able to make something my entire family of extremely picky eaters will consume!
My cooking tragedies
I can't count the times where my cakes have sunk right in the middle!
Recipe Reviews 36 reviews
Chinese Almond Chicken Stir-Fry
Wow this was swooningily delicious! My family loved this and my 11 year old son said he likes mushrooms due to this recipe ( a major achievement). I had to use canola oil instead of peanut because I thought I still had oil but sadly did not and I added an extra 2 tablespoons of soy sauce and admitted the salt all together. Also, I used unsalted slivered almonds that I found in the health food bulk section of our supermarket to imitate restaurant Chinese food almond chicken and I had to use a drained can of chicken noodle soup for the chicken stock as this was another ingredient I forgot to buy at the store. Amazingly with all these changes the end result was fantastic. Thanks for the wonderful recipe. awesome, awesome, awesome!!!

0 users found this review helpful
Reviewed On: Mar. 24, 2013
Traditional Style Vegan Shepherd's Pie
Wow! This was out of this world delicious!!! I have been making more vegan dishes for health reasons and thought I would try this one out. I cooked the recipe exactly as written and it turned out fantastic. It was so good my husband asked me if I had in fact thrown ground beef in it. The next day he had two more servings for breakfast!! Thanks Laura for submitting such a great recipe!!

5 users found this review helpful
Reviewed On: Feb. 5, 2012
Pistachio Crusted Chicken
I was really surprised with how great this chicken tasted. I did reduce the bread crumbs to 1/4 a cup and am glad because I think 1/2 would have tasted a little to breaded.

1 user found this review helpful
Reviewed On: Jan. 8, 2010
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