cook's profile


diamar
 
Living In: Hot Springs, Arkansas, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Boating, Biking, Walking, Fishing, Hunting, Reading Books, Music, Painting/Drawing
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Just me in the car.
About this Cook
I am the mother to four wonderful children, 3 girls and one boy. My second born is deceased, she was with us for two wonderful months and now she is with the lord. I love to cook, but hate the clean up. Wish I had one of those tv shows with all the little helpers running around cleaning up after me..lol. I get praised for my cooking a lot. I'm not very good at organizing my time so I got very good at cheating it in the sense that I have learned how to take a lot of shortcuts while cooking and how to cook great dishes on a budget.
My favorite things to cook
I love to cook Mexican and asian dishes the most. I specialized in fajitas, salsas, eggrolls and stir fry.
My favorite family cooking traditions
I loved Holidays at Grandmas. Thanksgiving, Christmas, Easter, The Fourth, you name it.. She hasn't been up to it since Paw passed so I'm trying to carry her legacy..
My cooking triumphs
I have succesfully hosted 3 consecutive years of family outings..Woo-hoo.
My cooking tragedies
Knock on wood, but there are none great enough to mention thus far.
Recipe Reviews 2 reviews
Restaurant-Style Taco Meat Seasoning
To get that "popular fast-food taco restaurant" texture to the ground meat(being beef, turkey or whatever). Just add water before cooking to the crumbled meat and stir well and frequently as it browns. This helps the meat separate. You can drain the excess fat of when the water has cooked out of it, but I do not recommend rinsing it. Add more water before adding the seasoning if needed. I, personally, just add the seasoning once the meat starts browning and just let the water cook out. You will end up with that crumbly texture that I just love about that certain, unnamed taco place. This works with those little packets too. Great recipe!

6 users found this review helpful
Reviewed On: May 1, 2009
The Attention-Hungry Turkey of Moistness
I do my turkey very simular to this, but to save myself a lot of basting I mix some unmelted butter with some salt and pepper and lift the turkey skin by slipping my hands underneath and over the breast and pack the butter mix in underneath the skin so that it cooks into the turkey instead of running off. I then just secure the skin back down over the turkey with a couple of toothpicks. It still gives that crisp, golden brown coloring.

7 users found this review helpful
Reviewed On: Nov. 26, 2008
 
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