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godzchildtoo
 
Home Town: Chicago, Illinois, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies: Music
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About this Cook
I'm a single, no kids lady who likes to eat and loves to cook. I always cook big dinners on the holidays and invite folks over. I watch the Food Network incessantly and think I might switch careers one day soon. I love the Lord and strive each day to serve Him better. Working on me!
My favorite things to cook
Italian and Mexican - anything, Macaroni and Cheese, Better Than Sex Cake, Pancakes
My favorite family cooking traditions
On Thanksgiving and Christmas, I cook the classic soul food dinner and all my family comes to my house whether I'm living in an apartment or house. We eat and play games and they all spend the night. My close friends, who are now family, come too.
My cooking triumphs
When I was little, I hated dressing. Well, we threw my Dad a surprise birthday party and dressing was on the menu. So I cooked it and everyone loved it and I've been eating it ever since. I still don't have a prize recipe yet, but I'm on my way.
My cooking tragedies
One Easter I didn't wash the greens before I cooked them and they were gritty. Also, I always burn beans when I cook them
Recipe Reviews 6 reviews
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Broiled Lobster Tails
This was my first time cooking lobster tails and I will use this recipe going forward. This was so quick and easy. I used two 4.5 oz tails and broiled on the middle rack for 6.5 minutes. I like my food, even seafood, super done. So next time, I will probably go 8 minutes. Kudos to the reviewer who said stand back when you open the oven. The butter does burn fast and runs right out of the lobster tail. So turn your vent on as soon as you put your tails in to clear up the smoke and keep you from thinking you're burning something. I only added butter and garlic powder. To me, lobster tastes good by itself and needs minimal seasoning.

1 user found this review helpful
Reviewed On: Aug. 10, 2009
Banana Loaf Cake I
This wasn't one of my favorites. I read other reviews and reduced the amount of sugar to 3/4 cup. I also used 100% madagascar vanilla instead of imitation vanilla. I'm not sure if that caused a huge difference, but this tasted weird to me. I will try it again and stick to the recipe. Also, it definitely didn't require 50 minutes. I left it in for 30 and it was slightly scorched. Oh, but I used a mini loaf pan which made 9 mini loafs. I know...I changed the recipe.

0 users found this review helpful
Reviewed On: Aug. 6, 2009
Awesome Slow Cooker Pot Roast
This was fantastic! I have cooked pot roast on the stove or in the oven for years, but will never do so again. This was the most tender, easy pot roast I've ever had. I was hesitant because I liked the method I'd been using forever; plus, I don't eat mushrooms. But this was well worth trying. I didn't even taste the mushrooms! Fabulous I misread the recipe and cooked it on high for 4 hours and then prepared to cook it on low for 8 hours. Right before I went to sleep I checked it and it was perfect. I used a 5.2 lb roast and cooked it on high for 4 hours and low for about 3 hours. I also added a tbsp of Worchestire and a tsp of red wine vinegar to the pot. Fabulous! Can't say enough good about this recipe. Oh, and did I mention that the roast was frozen when I first put it in?! Not a problem with this recipe and the slow cooker. Way to go allrecipes!

8 users found this review helpful
Reviewed On: Jul. 10, 2009
 
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