Saninbham Profile - Allrecipes.com (18848427)

Saninbham


Saninbham
 
Home Town: Birmingham, Alabama, USA
Living In:
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Reading Books
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About this Cook
I can't cook. I mean I really can't cook, however, I like good food. Therefore when I cook something and say it's good, then that means that #1-it's simple to do and #2-it's good.
My favorite things to cook
I haven't found a favorite thing to cook, however, I so far I can cook "Betty's tortilla Soup" and everyone loves it, and Paula Deans "Grandmother Deans Red Velvet cake" and everyone loves that
My favorite family cooking traditions
Thanksgiving. We all get together at someones house and everyone brings a dish. It is wonderful.
My cooking triumphs
I baked Paula Deans Red Velvet cake and people were asking me for the recipe and tips. I was great.
My cooking tragedies
Last thanksgiving I volunteered to cook the dressing and my aunt made a "emergency" batch of it, just in case. It hurt my feelings, however, what I made was so horrendous I was glad we had an emergency batch.
Recipe Reviews 13 reviews
Zesty Slow Cooker Chicken Barbecue
This was awesome!!! I used Sweet Baby Ray's Sauce, Olive Garden Italian Dressing (bought at Sam's), and at the end put it on a bun topped it with some Bone Sucking Sauce and pickles. Wonderful!!!

0 users found this review helpful
Reviewed On: Dec. 6, 2014
Zucchini Summer Pasta
This needed too many modifications and it was still somewhat bland.

0 users found this review helpful
Reviewed On: May 22, 2014
Grandma's Chicken Noodle Soup
This is a favorite in my house every winter. My daughter absolutely loves it, and she's a very picky eater. Changes I made per reviewers-I always use a rotisserie chicken from Walmart or Publix. I put the whole chicken in the pot with all of the ingredients and then once I have a good boil going, I take the chicken out and debone it and remove the skin. Saves a lot of time and adds a lot of flavor. Thanks for posting this.

1 user found this review helpful
Reviewed On: May 16, 2014
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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