ZeldaSayre Profile - Allrecipes.com (1870970)

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ZeldaSayre


ZeldaSayre
 
Home Town:
Living In: New Paltz, New York, USA
Member Since: Jun. 2000
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies: Knitting, Reading Books, Music
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About this Cook
What's to tell? I work from home. Cooking is excellent procrastination. And luckily, I've got a husband who would eat an old piece of Wonder Bread and tell me it was good, so I get to experiment a lot. (Although he does have this freakish aversion to sweet potatoes . . . working on that one.)
My favorite things to cook
I love anything I can do in my slow cooker, since there's nothing like the feeling of already having cooked dinner at one in the afternoon. Mostly I love to cook food that's either homey, like chili, mac & cheese, or meatloaf, or healthy, like low-fat high-veggie dishes. So basically, I'm Dr. Jekyll and Mr. Hyde.
My favorite family cooking traditions
Enchiladas, tacos and my dad's homemade refried beans on Christmas Eve. My sister-in-law is Italian, and every year she ditches the Feast of the Seven Fishes to come hang out with us.
My cooking triumphs
Risotto! Took me two tries - didn't have the heat up high enough the first time, and even though all of the liquid was absorbed, the rice wasn't cooked - but now that I've got it, it's one of my favorite things to make.
My cooking tragedies
The baked beans recipe in my Joy of Cooking. I've tried it twice, and both times it's come out a watery, bland, thoroughly unappetizing mess. I guess there's a reason most baked bean recipes start with "Open a can of baked beans."
Recipe Reviews 233 reviews
'Secret' Salad Dressing
This is okay. It's basically Thousand Island without the pickles. I reduced the oil, as I always do, and used onion powder. Totally fine but not distinctive enough to bother making from scratch. Thanks anyway!

0 users found this review helpful
Reviewed On: Feb. 13, 2014
Honey Balsamic Vinaigrette
Very good! I cut the recipe in half and used slightly less oil than called for, because I don't like oily dressings. I didn't think it was too strongly flavored of honey or anything else - nice balance of acid and sweetness. Thanks!

1 user found this review helpful
Reviewed On: Jan. 17, 2014
All Day Macaroni and Cheese
Flavor-wise, this is great. I added a little dried mustard and onion powder. Next time I might add one less egg, just to see how the texture changes - there was a thin layer of pure custard on top that I wouldn't mind getting rid of - but we were all happy with this. As for the method, I used the same method I use for baked ziti in the slow cooker: I rinse the uncooked pasta and add it with the other ingredients, then cook on high for approximately three hours. This works well for me, but I work from home and can get away with three hour slow-cooker recipes, which I realize that not everybody can. Thanks, we'll make this often!

1 user found this review helpful
Reviewed On: Nov. 18, 2013
 
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