Sue, aka Ethel's daughter Profile - (16848146)

Sue, aka Ethel's daughter

Sue, aka Ethel's daughter
Home Town: Boston, Massachusetts, USA
Living In: Arroyo Grande, California, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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R.I.P. 6-20-2014, Missing our precious Sasha
About this Cook
I am originally a big city girl from the Midwest, but have not lived there for many years. We were married in beautiful New England over 34 years ago [DH is from Boston], and I consider that "home." DH is retired. So, it is just the two of us. Life keeps us very busy!
My favorite things to cook
I have my own personal TNT collection of recipes and many are from my Mother. They have become classics and what we would call "comfort food"! I also have a decent collection of excellent cookbooks, but my Betty Crocker Cookbook is still my "go to" choice for all the basics! DH is also a very good cook!
My favorite family cooking traditions
French-Canadian, European, Italian, French, Mexican, Asian, American, Healthy.
My cooking triumphs
Any time when people want 'seconds', say "Mmmmm", or ask for my Recipe!
My cooking tragedies
Nothing in particular other than I am trying to get my passion/inspiration for cooking back like I had years ago. Arthritis makes it hard to stand and work in the kitchen the last few years!
Recipe Reviews 16 reviews
Pasta Hot! Hot! Hot!
No changes, but always a couple additions to make a complete meal with a vegetable… I add thawed peeled large/jumbo shrimp to this. Also, I add frozen chopped broccoli to the pasta when it is cooking, drain them together, and then toss the sauce to the angel-hair pasta/broccoli, then add/toss the cheese [I only use Kraft SHREDDED Parmesan cheese (never grated)]. Simple, but both DH and I like the heat with this recipe (pepper flakes)... You could add a little more cheese and/or pepper flakes, to your own personal taste. A fast, delish meal we both enjoy.

4 users found this review helpful
Reviewed On: Mar. 1, 2013
Cabbage-Carrot Casserole
I made this casserole for the first time January 2012, when it was still a "personal" recipe that Paula so graciously shared back then. This was my Review, as follows: "CABBAGE-CARROT CASSEROLE” ~ We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try mild cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!

31 users found this review helpful
Reviewed On: Aug. 4, 2012
Herald's Impossibly Easy Cheeseburger Pie
Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook suggested for their Impossible Cheeseburger Pie) … I had about 2 lbs. good ground beef, so I increased the whole recipe to fit a buttered 9 x 13” pan. First, I separately lightly salted and sautéed my small chopped onion in a little butter until nicely golden, added that to the already browned, drained ground beef (I did not ‘mash’ the ground beef very fine; wanted some chunks!), light salt/pepper (NO garlic, nor oregano). Because of my larger pan, I used 1 cup Bisquick, 4 eggs, 2 cups nonfat milk [30 seconds in the blender], baked 25 minutes; THEN, added a thinly sliced large tomato to cover the top, and topped it all off with plenty of my hand-shredded Colby-jack cheese, baked again for about 8-10 minutes more (still at 400 degrees); Then let it set for 10 minutes, cut into large squares and served. DH and I both really liked this and would make it exactly the same next time and the simplicity of the ingredients made it just perfect. The leftovers heated well in the microwave. This will be great for fussy nieces/nephews or any potluck/company, served with a salad. This looks very nice with the fresh tomato and cheese, and served large squares directly from my pretty red 9 x 13” pan. Yum, will make this recipe again. The “cheeseburger” idea really works with this simple casserole. Herald, gotta love ya! ~ Thanks.~

19 users found this review helpful
Reviewed On: Feb. 18, 2012
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