Michele O'Sullivan Profile - Allrecipes.com (187210)

cook's profile

Michele O'Sullivan

Michele O'Sullivan
Home Town: San Diego, California, USA
Living In: Henderson, Nevada, USA
Member Since: Feb. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Vegetarian, Dessert
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About this Cook
My favorite things to cook
American, Italian, Mexican, Salads, Vegetables, Cookies & Cakes.
My favorite family cooking traditions
With fall comes more hearty meals for us. Oct, Nov & Dec are packed with meals related to Halloween, Thanksgiving & Christmas. The rest of the year our meals are a lighter fare as our weather is usually very hot.
My cooking triumphs
A beautiful Ladyfinger Cheesecake. Wow, it looked great and was so easy to make. The recipe is on this site and was submitted by: Taste of Home.
My cooking tragedies
Let's see......the time I took a hot pot off the stove and forgot to turn the burner off. I laid the hot pot onto a pot holder on the counter. The pot holder stuck to the bottom of the hot pot when I lifted the pot from the counter. I laid the pot back on the burner and the pot holder caught fire. I had to put the fire out with my fire extingsher. What a mess!!
Recipe Reviews 51 reviews
Seasoned Cottage Cheese
Yes, cottage cheese is lumpy. So if "lumps of cottage cheese in a dip for veggies" is such a turn off to you because it was "lumpy and it didn't work" then why would you even prepare this dish? It was served at the Alpine Village Inn in Las Vegas for many years and was a very popular appetizer.

7 users found this review helpful
Reviewed On: Jun. 27, 2010
Classic Macaroni Salad
It is about the sauce and this is so delicious. I made the recipe exactly as written and it was the hit of our 4th of July BBQ.

9 users found this review helpful
Reviewed On: Jul. 5, 2009
Roast Sticky Chicken-Rotisserie Style
Absolutely fantastic!! The cooking time was right on in my oven (Maytag). The perfect blend of seasonings for rotisserie chicken. I considered brining the chickens for 24 hrs before placing the seasonings on them but I figured I better not do that because I want to rate it fairly. Much to my delight, the white meat was so juicy and tender I couldn't believe it! To save a step, I placed each rinsed and dried chicken in it's own gallon size zip lock baggie and then rubbed the seasonings on each chicken rather than rub seasonings on each chicken and then place each one in a separate baggie. We ate half of one chicken for dinner, the rest of that chicken is for sandwiches and the other chicken will be shredded for chicken tacos and chicken enchiladas this week. For the price of buying one scrawny rotisserie chicken at the grocery store, you get two great tasting plump and juicy chickens with this recipe. By the way, the house smelled devine while baking at such a low temp for 5 hours. I did not baste the chickens till right before serving. Thank you Sue for sharing!!

183 users found this review helpful
Reviewed On: Jan. 15, 2004
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