Doobzie Profile - (19993135)

cook's profile


Home Town: Central Coast, California, USA
Living In: South West, Missouri, USA
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Fishing, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My mom was a big fan of cooking out of the box or a can. I changed that asap when I left the house. Don't get me wrong, canned condensed soups are fabulous for a last minute casserole, but fresh ingredients and made from scratch are my thing! From pancakes to "hamburger helper" you won't see me opening a box.
My favorite things to cook
Casseroles are a go to weeknight staple. I also love to take four or five recipes and create my own version. Seafood and of course chicken are fun to cook, but I have been leaning back to vegetarian dishes lately. Pizza is fun too! Not opposed to refrigerated dough on a weeknight. My two year old LOVES pizza, so we get creative on the toppings and sauce.
My favorite family cooking traditions
Not to grab a box off the shelf for dinner!
Recipe Reviews 2 reviews
Sausage and Rice Stuffed Peppers
Excellent recipe! I did NOT parboil the peppers. I used pre-cooked brown rice and used 1/2 turkey breakfast sausage and 1/2 ground beef. I placed a medium onion and two carrots in the food processor and added to meat while browning. (I have a three year old and need to incorporate as many veggies as possible!) I did not put cheese in the mixture. I only simmered the meat/rice mixture for about ten minutes, while I prepared the peppers. I filled the peppers and placed in baking dish with one can of tomato sauce and one can of hot water. I sealed the dish tightly with heavy aluminum foil and baked at 375F for 50 minutes. I removed the foil, made sure the peppers were cooked, topped with Jack cheese and placed back in the oven for about 10 minutes. This reminds me of when my departed Mom used to make this...

3 users found this review helpful
Reviewed On: Apr. 3, 2012
Margo's Chicken Adobo
Excellent! Just like my neighbor used to make. I did add an additional cup and a half water and used 1/4 tsp of cinnamon (did not have a stick). Served with steamed white rice and broccoli, both drizzled with the simmering sauce. My 2 1/2 year old loved it!

4 users found this review helpful
Reviewed On: Dec. 15, 2011

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