cook's profile


FoodieMama
 
Home Town: Dallas, Texas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I'm Cathy from Texas, 53 years young, and married. We have a dog - Nippy, a cat - Ebony, and fish with no names! Cooking is my PASSION and I have been doing it since I was 8 yrs old. I learned much from my mom and grandmother who were fabulous cooks, but mostly I am self-taught. I want to go to culinary school so bad and I will. Friends and family tell me I should open a restaurant. We'll see.... I am lucky that my husband doesn't mind being my tester!!!
My favorite things to cook
Southern cooking is my specialty. I guess I am the "Paula Deen" of Texas. She and I cook alike. Holiday dinners I love to cook. Desserts are a lot of fun for me, especially pies and cookies.
My favorite family cooking traditions
Every year for the holidays I make English Toffee that is to die for. I end up giving it all away and everyone tells me I need to sell it.
My cooking triumphs
I have mastered bread making!! Inventing recipes is something I enjoy a lot. Usually they turn out really good, but sometimes they don't. I'll share some of them here for you to try.
My cooking tragedies
Well, I haven't had many. When I do, it's usually because I become distracted and something burns.
Recipe Reviews 2 reviews
Mushrooms with a Soy Sauce Glaze
Ive been making shrooms just like this for years. When I want a bit of a change, I add some heavy cream and fresh thyme to this recipe, reduce and drool. So good on anything!

3 users found this review helpful
Reviewed On: Jun. 22, 2009
Lemon Icebox Pie I
This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temperature, your bowl and beaters MUST be totally clean and free of any oily residue, and your whites MUST NOT have any yolk in them, otherwise you will not get the volume, etc you need. Beat the whites until they begin to stiffen, then add your sugar and cream of tartar, continue beating until peaks form. And, for those of you who are afraid of the raw eggs...you can bake this pie at 350 for 5 min, plus the lemon juice "cooks" the yolk. There is nothing to fear....make it again and enjoy!!!

28 users found this review helpful
Reviewed On: Sep. 26, 2008
 
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