Cheryl Profile - (18985232)

cook's profile


Home Town: Cleveland, Ohio, USA
Living In: Seattle, Washington, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Dessert, Quick & Easy
Hobbies: Quilting, Gardening, Reading Books
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About this Cook
My favorite things to cook
I love to bake and would rather do that than cook. I spend more time READING cookbooks than I do cooking. I enjoy working with yeast doughs.
Recipe Reviews 21 reviews
Sweet, Sticky and Spicy Chicken
Tried this tonight, husb & body builder son LOVED it! I used ingredients as written but w/the suggestion to dredge chicken in flour. I cubed the breasts & tossed in a flour & cornstarch combo. Yep, a gummy mess, so I separated the pieces onto 2 plates, sifted a bit more flour over top & let it rest while I finished prep. I sauteed red pepper & onion & set it aside. I doubled the sauce & warmed it over a low flame. I don't think it was the hot sauce, but the fresh ginger that gave it a dragon's bite. Next time I'll cut down on the ginger. I toasted sesame seeds & set them aside, then used the pan to get = parts olive oil & butter shimmering hot & put 1/2 the chicken in the pan. I did NOT throw it in but placed it so there was space around each piece. I cooked it over med high, not disturbing it until the bottom was brown & firm before turning it over. I did not begin to 'stir-fry' until all sides were crisp & the chicken mostly cooked. I repeated with the rest of the chicken after adding more olive oil & butter. Combined the chicken & added about 1/3 of the sauce, cooked & stirred until it was 'sticky'. Added another 1/3 of the sauce, cooked & stirred, then I added the vegetables, the final 1/3 of the sauce & let it cook down just a bit. I sprinkled w/ sesame seeds & green onion, served over plain rice. Next time I'll stir in fresh pineapple at the end & use less soy & some juice. My son used sauce left in pan to cook MORE chicken w/ LandoLakes saute cubes + olive oil-YUM too!

0 users found this review helpful
Reviewed On: Apr. 27, 2014
Italian Sausage Soup with Tortellini
Very nice. My only note is that I NEVER, ever, ever cook rice, noodles or pasta in any soup I make. I cook them separately, then after I drain them, I add a little of the broth to the rice, noodles or pasta in their pan (to keep them from sticking) and then I serve them separately. I do the same with spaghetti sauce. The starches change the broths and make them impossible to store leftovers because they will continue to absorb the liquid. Also, it gives the diners more of choice. I actually learned this lesson with stew: I made a pot for dinner and a 2nd for the freezer. When I went to defrost it all I had left was meat - it had absorbed ALL the broth!

2 users found this review helpful
Reviewed On: Aug. 29, 2013
Springtime Spaghetti
I've been making this for years. The only difference is my recipe calls for the addition of julienned red peppers added with the zucchini ... and I make it with a pound of angel hair/capellini ... or more. And yes, the carrots are sauteed/softened before the addition of the peppers & zucchini.

1 user found this review helpful
Reviewed On: Apr. 2, 2013

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