suchaprincess Profile - (18972233)

cook's profile


Home Town:
Living In: Toledo, Ohio, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Photography, Reading Books, Music
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The Happy Cook
The happy cook
About this Cook
I'm a full-time human resource professional for a large company in the midwest. Our child has a family of her own, so I only cook for the two of us.
My favorite things to cook
As we love to entertain, I love to make appetizers and snacky type finger food for our friends. I also love to make casseroles, stews and especially soups. I love the smell a simmering soup can leave in your kitchen. The aroma wafts throughout the entire house. Plus my husband loves the leftovers. He's the envy of all the guys he works with when he walks in with leftover chicken marsala, wild rice and cooked asparagus... while they're eating McDonald's or bologna sandwiches.
My favorite family cooking traditions
I am always trying new recipes to add to my repetoire. However, there a several old tried and true stand-bys that will never be replaced. I make a Ham & Egg breakfast casserole that is made the night before so the bread soaks up all the savory custard. We do this on Christmas Eve so no one has to slave over the stove cooking breakfast Christmas morning. Also, several soup recipes have been handed down through the years... bean, vegetable, split pea and my favorite, Reuben Soup. We eat roast pork of some sort on New Years's Day and make the usual fudge, cookies and candies for the Christmas holidays. 'Tradition' is what the holidays are all about.
My cooking triumphs
Nothing to speak of... just putting creative, tasty meals on my family dinner table for almost 30 years... with no one getting poisoned or sick.
My cooking tragedies
Other than burning the a roast back when I was first married, not too many. Made a chicken recipe from an Indiana Bed & Breakfast from a Midwest Living magazine... followed it to the letter... and it tasted horrid. I even called the B&B to see if there was a misprint in the magazine and they went to the kitchen and we compared recipes. There were no mistakes. It just tasted horrid. Made it THREE times and it tasted horrid all three times. Everyone that had recommended the B&B (personal friends) raved about the chicken... I could never duplicate the recipe. A personal cooking failure...
Recipe Reviews 26 reviews
Melinda's Porcupine Meatballs
Only 4 stars, as is.... But I modified to our family's taste and they became a 5 star. I think there was a tad too much water... the mixture was too loose. So I added an egg. I also added some worcesteshire to the meat mixture and eliminated the celery salt. I used 2 packages of dried onion soup mix to make a gravy. I make patties , not balls and once the patties (6 generous ones) were browned, I added the soup mixture (dry soup mix, water and flour) to the pan and let it cook 30-45 minutes. Served it with mashed potatoes and watched my family devour it. No leftovers. We like the brown gravy better than the tomato sauce. This is how my mom made it when we were kids in the 50's. Only no onion soup mix ...she made the gravy from scratch...

113 users found this review helpful
Reviewed On: Feb. 18, 2012
Amazing Pork Tenderloin in the Slow Cooker
It was fair, but way, way too salty. May try a few of the other suggestions, but I really doubt I will make it again. Wasn't anything special and again way too salty. I even added some raw potateos to reduce the salt in the sauce, but that didn't help. Couldn't even eat the sauce. Had leftovers and no one wanted to eat them. May mix in with some barbeque sauce and make pulled pork sandwiches. Maybe that will salvage it...

2 users found this review helpful
Reviewed On: Feb. 13, 2012
Slow Cooker Chicken and Dumplings
I made this last week and my husband is STILL talking about it. So far 5 women at my office have made it since I shared the recipe and the response has all been the same. When you read the ingredients, this recipe SEEMS simple and unassuming, but once you taste it I guarantee you will be impressed. I used 1 can cream of muchroom and 1 can cream of chicken, because I thought using 2 cream of chicken would have been overpowering and impart a 'canned' taste. Next time, I'm going to try 1 cream of chicken and 1 cream of celery. I think the celery would be a nice addition. I seasoned the chicken with garlic salt and some thyme ... and I also used chicken broth instead of water (I always use broth instead of water, when I can) Cook on low for 8 hours, then tear up the chicken a bit befor you put biscuits on top. I put the biscuits on about 2 hours before serving dinner and they were perfect. Use 1 can of biscuits for a taller model crock pot (less surface) ... use 2 cans for a larger oval one with a larger surface-to-biscuit ratio. This is so good, I will be making it for my relatives down South for our family reunion. They'll think I slaved for days ...

5 users found this review helpful
Reviewed On: Feb. 12, 2012

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