Sun1182 Profile - (19909106)

cook's profile


Home Town: Hercules, California, USA
Living In: San Pablo, California, USA
Member Since: Sep. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Camping, Walking, Reading Books
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About this Cook
I love to cook and eat food. I am a few months away from turning 30. I have a baby girl. I studied Journalism. I enjoy reading/writing reviews.(I post reviews on Yelp).
My favorite things to cook
Spaghetti, baked chicken, stuffed cabbages, lasagna, pot roast with potatoes, slow cooked beans/red beans rice. Sweets: Brownies, cakes, glazes, breads, cookies.
My cooking triumphs
Clam Chowder. 'Fudgy' chocolate cake with raspberry sauce. Tiramisu. Vegetable Lasagna.. list goes on.
My cooking tragedies
When I was 14 I attempted to make a roux. The flour was burned. The mixture came out sticky and hard. Burned flour tastes disgusting! At 15 I made beef stew, having no idea what to do I mixed a few different vegetables together in a pot of water. Then I added raw beef chunks, expecting it to cook. Thought I made a great stew. Gave our pet dog some and he threw it up. Pretty Tragic.
Recipe Reviews 8 reviews
Fried Rice Restaurant Style
I just finished making this. Yummy! I used brown rice that I cooked in chicken stock 2 days ago, frozen peas & carrots. I scrambled 3 eggs prior to placing them in the pan. I also added fresh shrimp. I used a small amount of soy sauce and oyster sauce. Yummy yummy yummy & super quick! Thank you

0 users found this review helpful
Reviewed On: Nov. 1, 2014
Easy Ground Beef Stroganoff
I needed something quick for dinner. I made this tonight using one pound of very lean beef (96/3). I followed other reviewers' suggestions: I sauteed the garlic & onion in a combo of butter, olive oil. I added one 8 oz can of tomato sauce, one 10 3/4 oz can of cream of mushroom soup, some Worcester sauce and about 2 1/4 tsps of beef bouillon granules. Near the end of cooking, it seemed to be missing something. I completely agree that sour cream is needed. However, all I have is milk. I seasoned with salt, pepper, italian seasoning, garlic powder. It smells great. My 3 yr old is licking her lips in anticipation. I am serving it on top of noodles with mixed veggies on the side. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Oct. 23, 2014
Pumpkin Bread IV
Today I had a can of pumpkin puree sitting in my cabinet. I wanted something sweet and found this recipe. The bread is delicious! I used a 29oz can of pumpkin and I added about a teaspoon of Mexican vanilla to the pumpkin batter. I added brandy soaked raisins to one 9x5 loaf. I baked at 350°F for one hour. My 3 yr old daughter will not stop eating the bread. I ended up with two 9x5 loaves & one 4x8 loaf. Next time I will add toasted pecans. Excellent recipe! Thank you

1 user found this review helpful
Reviewed On: Oct. 22, 2014

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