Sue L

about me

Hello everyone!

Have a question about one of my recipes or cooking in general? email me anytime.


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Cooking has long been a joy and important to me. I have worked extensively in food service from the lowly pot washer to a cook who prepared full hot meals for up to 500 people at a time, 5 days a week. Working and making food is not as fun as enjoying myself at home in the kitchen, toying around with unusual and tasty ideas. I love thinking outside the box!

The foods I enjoy most are usually spicy and are often Asian cuisine.
I am often asked about chile peppers (my husband and I enjoy growing our own when we can). Here is a picture of some chiles and some info that may help you when cooking:

Chile #1 are called California or Anaheim chiles. They are mild in flavor and when green can be pickled or used in chiles rellenos (stuffed chiles). When dried they have a red color and I use them to make chile powder (not the same as chili powder). I use chile powder to make enchilada sauce and I use chili powder to make chili. Confusing, right?
Chile #2 is a habanero chile which is extremely hot and caution should be taken when handling these as their compounds can burn the skin and also whatever you touch (eyes, etc.). Similar ones are also known as scotch bonnet peppers. There are a lot of varieties of these grown in places all over the world, known by many names of their varieties. I use these when making jerk sauces, and also, the hottest types of salsa and wing sauce, when fresh. When dried, I crumble them without stems and use in rubs and seasoning mixes. The color of these is similar when fresh or dried and I don't use when green, simply because their flavor is better when ripe.
Chile #3 is a Thai hot chile which also comes in the riper red color. I use the fresh in Asian cooking of all kinds, especially southeast Asian and also Indian cooking. Some of these can be mildly hot and can very to extremely hot. It is best to test them ( a small piece mixed in with another food) to see how hot yours are. I use dried chiles of these varieties crushed as crushed pepper and I use these whole in stir fries when I want them really hot. If you do that remember that heating bumps up the heat level, so be careful.
Chile #4 are serrano chiles. These taste quite similar to jalapenos but are always quite a bit hotter. They can be pickled or used fresh in salsas or cooking. I don't dry these as they are thick skinned, although they and jalapenos can be smoked and dried that way which is fine and makes chipotles (chipotles are smoked jalapenos). The red adobo sauce in canned chipotles is a type of ketchup and gets its heat from the peppers. Dried serrano chiles I use crushed as seasoning, and the flavor is similar to de arbol chiles or cayenne pepper.
Chile #5 is a jalapeno which most people are familiar with. They have similar uses to serranos but are usually less hot. I hve had jalapenos that rival the heat of serranos. A lot of store bought jalapenos can be almost mild in flavor. It is best to buy an extra fresh jalapeno so if when you take a nibble to test the heat you can have extra on hand if you need it. If you like mild, no need to worry, except making sure the pepper is not too hot for you.
Chile #6 is a poblano chile which ranges from mildly hot to having a bit of bite, but not extremely so. I use these when green for stuffed chiles (rellenos) or for using in things like tortilla soup. When dried they are called ancho, and I use those as a seasoning mostly for making sauce for mole poblano.
If you need help or info about chiles, let me know and I can try to help you with that.

I always enjoy seeing our younger members on RZ. I think many of today's youth are a little misguided about cooking, and mostly view it as a chore. So it is nice to see young foodies up and coming who understand the art and craft of cooking and enjoy preparing food themselves.

When I was young, most people who cooked opened cans, dumped the contents in the pot and warmed it up and that was their inspiration for the day.

Cooking has come a long way and I would hate to see the value of that lost in future generations.

I also enjoy working with flowers as I have worked as a designer as well, and also for a time made and sold a variety of crafts, including floral arrangements, potpourris, hand made soaps, cloth dolls, and prim painting, along with a variety of other things. I also taught flower arranging and it was so enjoyable.

Mr. Jingles

Currently I am disabled from work due to a variety of spinal problems. It can be boring being disabled, but I can always fill my time with fun stuff like Recipezaar!

I live in SW Ohio with my husband and beautiful daughter, who is almost ready to leave the nest. I am originally from St. Louis and have also lived in Mississippi and Florida. I love the southern weather!
I also sponsor my friend Lingajothi and her family. She likes to think of herself as my daughter and calls me "Mummy", but I honor her mother and see her as my sister in Christ, despite the gulf of years between our age. If you are interested in being an instrument of Christ and compassionately helping those in need, please check out Compassion.com

I have 2 cats, Smoky and Merlin, who have managed to come up with some nicknames for themselves (Moseph and WeeBee). I am crazy about cats and cannot imagine living without one or more carefully applying their shedding fur to my legs. Recently Mo' passed on to the fields of the Lord. I miss him terribly and look forward to the time when we are together again.

A candle for my beloved Smoky

April 2000-August 19, 2008
Always loved and always remembered





For he shall give his angels charge over thee, to keep thee in all thy ways.
Psalms 91:11


I have an immense amount of cookbooks since I also sell them and occasionally some end up in what I want to save. I really am in a conundrum since I want to save them all but have nowhere to put them. So, long story short, I will be posting a ton of recipes I may or may not have tried so I can (hopefully!) thin down the collection. If it concerns you, look for my photo (which means I made it for sure) or ask me via zmail (as I have tried lots but have no photos for those). I hope you enjoy these as much as I do!!!



I am really pleased and honored whenever anyone take the time to prepare one of my recipes and then posts a review and/or photo. I do want to thank everyone but I don't always have the time, but be assured that I am honored and thankful.
I also respect your opinion so feel free to speak your mind about my recipes when making your review. No recipe will go on forever without someone disliking it. If it's a technical issue, ask me about it and I can see if the recipe needs fixing. There could be an unexpected typo or something. If you can't zmail me, feel free to email me. Anytime.






For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.
John 3:16








Games, Events & Contests I Participated In:

Favorite Foods:

I have simple tastes and really enjoy barbecued baby back ribs, potato salad, baked beans, crusty French bread, iced tea, and ice cream, the traditional foods of summer!
Cheers!

The website below is from my church, and you can listen to inspiring words on that page. May God bless you!
~Sue

http://crossviewchristian.org/messages.htm