Cindy Profile - (19307076)

cook's profile


Home Town: Moorhead, Minnesota, USA
Living In: Fargo, North Dakota, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests:
Hobbies: Photography
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About this Cook
I started cooking when I joined a 4-H club in the third grade. Entered many food items at the county fair. I am from a family of many expert level cooks that taught me many tidbits along the way. I have been married for 29 years this December, and have 2 daughters. I Love cooking for other people. I used to dream about having a small restaurant, but that hand in my life wasn't to be. I love teaching others though some of the tricks in cooking to get a better result.
My favorite things to cook
Holiday meals starting with Thanksgiving.
My favorite family cooking traditions
I try to remember favorite foods that family and friends enjoy, and always include a couple of them on the menu.
My cooking tragedies
Have only had a couple, thankfully. One time, I tried making a dessert in a crock pot. It was a total disaster that it had to get tossed. I am still not a fan of the crock pot. It has a place in my life for only a few recipes like a beef chuck roast, pulled pork and cream of chicken wild rice soup.
Recipe Reviews 6 reviews
Chicago-Style Hot Dog
We used Hebrew National Beef hot dogs, the flavor was delicious! I looked all over Fargo, ND for the Vienna Beef, but struck out. Also, I had to put in a special order for the poppy seed buns at a "real" bakery. Worth the one day delay! Everyone enjoyed them! Thanks for all of the advice with substitutions in the reviews.

3 users found this review helpful
Reviewed On: Jul. 13, 2014
Basic Pork Brine
I added: 1/2 tsp powdered ground ginger & 2 tsp sesame oil. I made 4 thick (approximate 1 1/2" thick, bone-in) pork chops, placed in my vacuum type Marinater, (using 28 pumps). There was plenty of the marinade for 4 thick cut pork chops. Marinated for 24 hours. Then grilled to 155 degrees F., using an instant meat thermometer in the thickest part of the pork chop. Remove and platter, loosely tent, with heavy aluminum foil, for a full 10 minutes. Excellent flavor!

1 user found this review helpful
Reviewed On: Jun. 20, 2014
Great flavor! Did not change anything except; we fried the slices of bacon, drained and blotted the fat with paper towels before we chopped it up. Better results doing it that way. Then we ladled a couple of tablespoons of the bacon fat into a small glass bowl. Wiped out the saute' pan with a paper towel and saute'd the green onion. Then continued with the recipe.

3 users found this review helpful
Reviewed On: Jun. 15, 2014
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Cooking Level: Expert
About me: I started cooking when I joined a 4-H club in… MORE

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