Cheryl King Profile - (14890281)

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Cheryl King

Cheryl King
Home Town: St. Louis, Missouri, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests: Baking, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Reading Books, Music
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Dec. 23, 2013 1:51 pm 
For me, the best gifts are homemade gifts.  It's not that I'm so rich I can go out an buy myself anything I want, but a homemade gift has no price, it's priceless.  So when put together a list of the top 20 gifts to give for a #HomemadeHoliday, I jumped onboard.I absolutely… MORE
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About this Cook
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
Recipe Reviews 72 reviews
White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese
Even as is this is a five star recipe. I did add a couple garlic cloves, chopped; about a tsp. or Herbs de Provance (because I LOVE it!); and regular parmesan cheese, because that's what I had available. The only other change I made was that I used Barilla Medium Shells because I couldn't find the White Fiber Mini-Shells at my store. It was delicious! It would be great as a main dish for lunch, or as a side dish with some protein and a salad for dinner. I was thrilled to be able to use fresh basil from my mom's garden with this, and I'm sure fresh tomatoes would be scrumptious too if you have them. I will DEFINATELY make this one again! Thanks so much BARILLA!

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Reviewed On: Jul. 26, 2014
Modern Pasta e Fagioli
Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It was more like a Pasta e Pasta e a tiny bit of Fagioli. I cooked the greens for about 40 minutes instead of 10 as some people have suggested, but I still don't think that was long enough. Even with 1/2 a recipe, there was plenty of soup to feed 4 people. The recipe here would surely feed at least 8, which is what I assumed with a full box of pasta and 4 quarts of broth. I also would suggest using either low sodium broth, part broth part water, low sodium tomatoes or some combination of these, as our soup turned out quite salty using regular chicken broth.

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Reviewed On: Jul. 24, 2014
Grilled Salmon Greek Pitas
I'm not a big fish fan, and I don't like salmon, so we used cod for this recipe. This recipe wasn't my favorite. The fish was too bland. I guess I was hoping for something with a Gyro flavor and that was totally lacking. I think it would have been better if the red onion had been left un-grilled, like an Gyro is, but maybe that would have overpowered the fish too much. I do LOVE the Reynolds Foil method of grilling the fish and use it ALL the time for my pescetarian daughter. When the rest of us are having meat on the grill, she gets fish cooked in non-stick Reynolds Foil. Thank you Reynolds for introducing us to this quick easy method for grilling fish!

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Reviewed On: Jun. 30, 2014
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