Allrecipes Home  >  Community  >  Cooks  >  Carman

cook's profile


Carman
 
Home Town: Clearwater, Florida, USA
Living In: Elgin, Illinois, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Fishing, Photography, Music, Wine Tasting, Charity Work
About this Cook
Wow... where to start... I love so many things.. riding my motorcycle.. spending time with my family.. I LOVE my two dogs Gigette and Chanelle.. my soon to be husband Gary.. fishing.. cooking!!!
My favorite things to cook
Pot roast is probably my fav thing to cook in my crock pot... I change it up all the time. I love to make my own marinades for steak and chicken.. Im not telling you! I love to make breakfast and soups and stews.
My favorite family cooking traditions
I don't really have any family traditions except meatloaf.. and I'm not telling you!
My cooking triumphs
My first thanksgiving dinner.. last year.. At 41 I made my first ever turkey and it turned out faaaaaaaabulous!
My cooking tragedies
I started a pot roast in the evening and forgot to turn it off before i went to bed... needless to say.. it was a burnt disaster!
Recipe Reviews 11 reviews
See All Reviews 
Beer Lime Grilled Chicken
The chicken was very juicy but the cilantro was over whelming... its my fault because I don't really care for cilantro.. my husband loved it! ty for a great recipe

0 users found this review helpful
Reviewed On: May 1, 2009
Boudreaux's Zydeco Stomp Gumbo
And the oscar goes to the person who submitted this recipe!!!! Holy jumpin crawfish was this awesome and so fun to make! Not for the beginner I asure you. Making the roux was a little scary. I kept adjusting the heat afraid I was gonna burn it but it turned out perfect! When you add the minced garlic it will scare you cuz it pops and sizzles but it's ok.. just keep stirring. I don't like shrimp so I chopped up two lobster tails and added those during the last 10 mins of cooking. I didn't have a red pepper so I used crushed red pepper instead. Whoo Wee! what a bite. Absolutely fab. Serving it with white rice and french bread tonight. PS. I double the chicken.. just didn't seem like one cup was enough. Can wait to take this to a pot luck.

1 user found this review helpful
Reviewed On: Feb. 26, 2009
Red Wine-Mustard Pan Sauce
I have been making my own steak sauces for years! Finally someone decides to put wine and spicy mustard in a sauce! whoo hoo!!!

1 user found this review helpful
Reviewed On: Jan. 5, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I love to cook!!!! I am a mother of 4 and a Army… MORE
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?