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tessa
 
Home Town: New Orleans, Louisiana, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Fishing, Reading Books, Wine Tasting
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About this Cook
I learned to cook from my Mother starting at five. I spent many years in Colorado as well which helped my branch out from southern and soul cooking.
My favorite things to cook
Big meals for alot of people.
My favorite family cooking traditions
Summertime grilling on the deck with the whole family.
My cooking triumphs
My famous baked beans.
My cooking tragedies
Every attempt at pasta salad!
Recipe Reviews 7 reviews
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Potted Beef
I have not made this yet, but it sounds exceptional. I would love to know if there is an easier way to grind or puree the meat.

6 users found this review helpful
Reviewed On: Jun. 28, 2009
Stuffed Peppers with Turkey and Vegetables
ABSOLUTELY DELICIOUS! THE WAY THAT I HAVE ALWAYS COOKED ALL OF MY STUFFED PEPPERS, IS TO STUFF THE PEPPERS RAW, AND I TAKE A MUFFING PAN, FILL ALL OF THE HOLES HALFWAY WITH WATER, AND BALANCE THE STUFFED PEPPERS ON TOP. THIS IS BECAUSE I DON'T LIKE THE FLAVOR OF OVER-COOKED BELL PEPPERS. THEY ARE DONE WHEN A KNIFE JUST EASILY PRICKS THE SKIN. A JUST DONE PEPPER ADDS A REALLY FRESH TASTE AND BRIGHTER COLOR TO THE WHOLE EXPERIENCE.

6 users found this review helpful
Reviewed On: Feb. 3, 2009
Super Easy Chicken Fingers
definitely crank the heat up to 375. i also add parmesan cheese to my breadcrumbs. with regards to the soggy crust, i solve that by sprinkling the sheetpan with a layer of the plain breadcrumbs. it lifts the chicken up and you will never have soggy crust again. this also works with breaded pork chops etc.

7 users found this review helpful
Reviewed On: Oct. 31, 2008
 
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Cooking Level: Expert
About me: Well, I'm from Baton Rouge, LA.........go… MORE
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