Robin Profile - (18911978)

cook's profile


Home Town:
Living In: Fort Wayne, Indiana, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean
Hobbies: Gardening, Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
Really enjoy cooking. I enjoy anything outdoors like biking, golfing, running, and just hanging out in the back yard grilling up a feast.
My favorite things to cook
Pizza, tacos, soup, breakfast foods, brownies, pastas, potatoes, steak, whole chickens, pork shoulders, salad dressings, pasta salad, beef pot roast.
My favorite family cooking traditions
I'm the best cook in my family.
My cooking triumphs
My from scratch pizza crust and sauce amazes everyone.
Recipe Reviews 4 reviews
Janet's Rich Banana Bread
This is, the best from scratch recipe I have found. I have tried many and they always disappointed me. I did smash the bananas rather than slice, and I omit the nuts because I just don't like that. Otherwise, it's terrific. Give it a shot.

1 user found this review helpful
Reviewed On: Sep. 23, 2012
Herbed Chicken Nuggets
Yeah, these are good. I don't know about wheat germ, I just used all bread crumbs. I like the spices listed, but I added garlic and onion powder as well. Don't forget to add SALT!!! I noticed someone mentioned these could use some, and they are right. I believe that's what "seasoned bread crumbs" means, but salt probably should be listed separately on the ingredients list. Tasty.

1 user found this review helpful
Reviewed On: Feb. 13, 2010
Sarge's EZ Pulled Pork BBQ
Not bad as written, but I agree with MommyFromSeattle. The beef broth and coffee really aren't needed. Neither is browning. Just put your favorite BBQ sauce in the crock pot with the pork. I also salt and pepper the meat, but I suppose you could skip that if you like. Shred it, add some warm fresh sauce and pile it on a kaiser.

0 users found this review helpful
Reviewed On: Feb. 13, 2010

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