cook's profile


Calissa Leigh
 
Home Town: Maryville, Illinois, USA
Living In: Lafayette, Louisiana, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Boating, Reading Books, Music, Painting/Drawing
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About this Cook
I was born in Illinois and have traveled all over the United States. Currently living in Lafayette, LA, in the heart of Cajun Country, I've been exposing myself to a wide variety of foods, local and international favorites. More about me at http://www.calissaleigh.com
My favorite things to cook
I love home cooked meals I grew up with, but I've been in searching for more healthy versions of things I love, and trying new recipes. I am currently passionate about Chinese cooking, and wish to continue my self-education in to different Asian cuisines.
My favorite family cooking traditions
Bookie (biscuits and gravy) and chili are some of my family favorites from my grandmother, Lillian Marie Hatton (Stone). I still wish to learn how she made her buttermilk chocolate cake.
My cooking triumphs
I think I'm getting the hang of stir frying. I've learned a great General Tso sauce to add to rice which is healthy. No more plain white rice! Cooking stir fry broccoli is the best!
My cooking tragedies
I recently made a very bad stir fry noodle. I haven't mastered the noodle yet. Maybe soon.
Recipe Reviews 1 review
Bill's Sausage Gravy
We just made this. :) It's pretty much exactly how I make it. I'll use lard instead of butter sometimes and it comes out similar. You can also swap out sausage with bacon. Use half of the bacon grease, as there will be a lot, and no need to add extra butter. It'll be plenty and tastes yummy! I also used maple sausage when I made this one. :) My family is weird, we put ketchup on top of our gravy and biscuits. We also call the concoction "bookie". Maybe it was a Kentucky thing!

0 users found this review helpful
Reviewed On: Jul. 2, 2010
 
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