Meghann Profile - (18892952)

cook's profile


Home Town: Roseville, Minnesota, USA
Living In: Saint Paul, Minnesota, USA
Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Dessert, Kids, Gourmet
Hobbies: Scrapbooking, Sewing, Boating, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Blog...  2 posts
Jun. 23, 2009 10:40 am 
Updated: Jun. 26, 2009 3:55 pm
I wanted to make Father's Day extra special for my boyfriend this year, since it would be his first.  The problem was I didn't know where to begin planning such a special day.  My boyfriend, Mike, is the kind of guy you can never really get the full picture of how much, or even how… MORE
From The Blog: the belly of the baby
About this Cook
Living near the farmers market I love to cook with the fresh locally grown produce, meats and cheeses. I love to make everything from scratch and only occasionally use shortcuts. Making meal plans for a week is one way I keep myself sane. Helps me shop faster and stay away from the chips and candy! Also, knowing that I don't have to worry about what is for dinner lets me worry about everything else more effectively :)
My favorite things to cook
My favorite things to cook are anything that my family enjoys. Tasty and quick are priorities for me so I can spend more time with my family.
My favorite family cooking traditions
My favorite family tradition is the cook doesn't do dishes!
My cooking triumphs
I made a roasted chicken for my mother for Mother's Day. It was juicy and flavorful! And for father's day I asked my boyfriend if he could choose anything in the world to eat that day what would it be. It wasn't something at a restaurant, it was a dish I make for him all the time. He told me he loves it, I happily obliged and it came out the best I had ever made.
My cooking tragedies
Haven't had any of late, thank goodness!
Recipe Reviews 23 reviews
Meghann's Chicken Scallopini
I just wanted add a note to my recipe. Two important steps were changed when the recipe was published so I want to clear that up. I brown the chicken in the skillet, cover with foil and finish it in the oven so I have time to caramelize the onions. I don't fully caramelize them as that would take a while to do, but I cook them for a lot longer than "soft and translucent" to get more flavor from them. They should be pretty mushy. We also like the dish a bit more garlic-y now, so I add a good bit of garlic powder to the cream sauce as it is thickening. Thanks for trying this recipe! I hope this info is helpful :)

20 users found this review helpful
Reviewed On: May 30, 2011
Tartar Sauce IV
I made Tartar Sauce I the other day and gave it five stars even tho I made some changes. Now today looking at other recipes (because I'm going to make it again) I found that the changes I made match this recipe almost exactly. So anyway, this recipe is a hit in my house.

1 user found this review helpful
Reviewed On: Jun. 13, 2009
Horseradish Sauce
I made this last night to go with the steaks I made for dinner. I made a few changes only because I didn't have all the ingredients on hand. I used lemon juice instead of vinegar and dijon mustard insead of mustard powder. Since I was using it as a sauce I added maybe a teaspoon or two of milk to thin it down a little bit. If I was using it on a sandwich, I'd skip that next time. I still give it five stars because mine was great so the original must be great too!

0 users found this review helpful
Reviewed On: Jun. 13, 2009
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