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Michelle Harris
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  • San Antonio, TX
  • United States
  • Prep Cook
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Michelle Harris's Discussions

Where is everyone...HELLO?!?!?!

Is it quiet in here or is it just me competing against FaceBook???? I am on FB as well, but really don't find it impressive or anything......but am there. Yes I like socializing but signing up on deserted social sites (outside of FB) is just so…Continue

Started Dec 16, 2012

Ratatouille

My name is Michelle and the reason for the discussion title is because I am a "desert rat"...........(originally from AZ and currently living in TX)...............that loves to cook.... I went through a…Continue

Started Aug 12, 2012

Epicurious

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Is it quiet in here or is it just me????

Profile Information

Profession / Career
Prep Cook
Business / Organization / Restaurant
Pampered Chef Consultant / Some One Else's Cook Personal Cook Service
Favorite Foods and Cuisines to Cook
German, French
Favorite Foods and Cuisines to Eat
Russian, Middle Eastern, German, French
I am interested in
Meeting new friends / chefs / foodies, Learning new cooking techniques, Food & Cooking discussions, Recipes
Website
http://someoneelsescook.blogspot.com
Twitter/Facebook/MySpace Profile

Dark Christmas Comments

My name is Michelle, nickname of MYSH, and I went through culinary school back in 2005 through the local food bank back home in AZ. After working in fast food, a few restaurants, hospitality temp agencies, and now I have my own Personal Cook business going called “SomeOne Else’s Cook” and it has a “Pampered Chef” twist with it, and yes I am a consultant for Pampered Chef. The fun of cooking all year long has become more fun for me now.

Dark Christmas Comments

I am on FaceBook as "SomeOneElsesCook" (type it in the way you see it minus the quotations), on Blogger with the same name which is my personal (and neglected) blog spot, and have deleted my MYSPACE account due to everyone going over to FaceBook, but am reconsidering going back there (MySpace) due to FaceBook boredom.
Dark Christmas Comments

Other hobbies and interests (non-food related)
Photography, volunteering, reading, collecting buttons/business cards and ghosts

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Comment Wall (2 comments)

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At 3:21pm on January 20, 2014, priscilla john said…

Hello Dear!

My name is Priscilla,

I saw your profile and would like to get in touch with you If
you're
interested in me too then please send me a message as quickly as possible.
( priscilla4andrew@hotmail.com)
Greetings
Priscilla

At 7:33pm on January 5, 2013, Michelle Harris said…

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Michelle Harris's Blog

Forgot about these recipes......

I was going through another social site I am on and came across this post I have done last year........I completely forgot about these recipes.......

These recipes are the survivors from my personal late great cookbook.............If you make any of them please let me know how they turned out.....would like some feedback on them.

 

GINGER LEMONADE

 

3 cups sugar

1 gallon of water

Fresh Ginger; 1"…

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Posted on August 19, 2012 at 4:44am

How to Preserve Your Carved Pumpkin to Make It Last Longer!

How to Preserve Your Carved Pumpkin to Make It Last Longer!

A little simple Halloween magic with household items will make your Jack O'Lantern last a week longer!

Did you carve a great pumpkin last year only to have it rot days before Halloween? Here's how to preserve and protect it!

What causes the pumpkin to decay?

There are several primary causes heartbreak of "pumpkin rot"

The intact skin of a pumpkin protects it until you carve it. But then various organisms…

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Posted on August 13, 2012 at 9:44pm

Would Make this again

Last night, I made this chicken recipe that I had found on Epicurious. To me it's a variation of Chicken Cordon Blue, in a way. I definitely will make it again here in the near future.

Chicken Breasts Stuffed with Goat Cheese and Basil

Bon Appétit | November 1990

by Deborah Bernstein: Warwick, New York

ingredients

Chicken

4 boneless chicken breast halves, skinned

1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)

2 green…

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Posted on August 12, 2012 at 7:29am

 
 
 

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