LISAMET Profile - (18752673)

cook's profile


Home Town: Albion, New York, USA
Living In: New York, USA
Member Since: May 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Kids
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books, Music, Genealogy
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Homemade Nachos
About this Cook
Married; together we have six daughters that range in age from 15 to 6.
My favorite things to cook
Snacks, "comfort" foods, salads, chicken dishes, grilling pretty much anything!
My favorite family cooking traditions
Baking cookies together; cooking on the grill in the summer; "Junk Food Dinners" that usually consist of some homemade hot dip, homemade chicken fingers, pizza and mozzarella sticks.
My cooking triumphs
Pasta salad, my Alfredo sauce, Beer Cheese soup, French Onion soup, breakfast casserole, lots of different appetizers. After years of working at a deli that also served chicken wings and pizza, I can think of a 1000 different ways to make a sandwich or pizza!!
My cooking tragedies
Decorating things like cake and cookies...about the only cookie that came out even resembling anything were ghost and pumpkin ones at Halloween. We like baking together, but I leave the decorating to the kids!
Recipe Reviews 56 reviews
Ranch Oyster Crackers
Followed directions to a T, and baked at 280* for 10 minutes per someone's recommendation. Actually, I preheated oven, put the crackers in, then shut it off. They were gone by the next day!!

6 users found this review helpful
Reviewed On: Jun. 18, 2011
Bacon Ranch Pasta Salad
Excellent - even my kids loved it! I admit that I did use 1/2 cup mayo and 1/2 cup of sour cream, and I didn't have any tri-color rotini, so I just used regular. I also added more cheese.

7 users found this review helpful
Reviewed On: Jun. 5, 2011
Super Easy and Spicy Fried Pickles
Excellent! After I patted the pickle slices dry, I put them in flour; then egg; and then the bread crumb mixture. I then put them on a parchment paper-lined pan and put them in the freezer for a couple hours. I think that really helped the breading to stay on. You may also omit the pepper(s) if you want it kid-friendly or you don't like spicy. Minus the peppers, it tasted just like those at the Quaker Steak and Lube restaurants! I found that the dill pickle slices work much better than spears.

66 users found this review helpful
Reviewed On: May 30, 2011
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