cook's profile


Mustardseed
 
Home Town:
Living In: Irving, Texas, USA
Member Since: Mar. 2002
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Gourmet
Hobbies: Gardening, Camping, Boating, Walking, Fishing
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Harrison and Papaw at work.
Papaw's first smile
About this Cook
I am a christian, a new grandfather,and a single parent of two. I enjoy cooking things in memory of lost friends and family and finding new recipes and trying to improve them. Allrecipes is my favorite source.
My favorite things to cook
I love to smoke large cuts of meat, barbecueing, and bread baking. I enjoy all aspects of cooking except sweets. I am not dessert oriented.
My favorite family cooking traditions
My father baked home made rolls. I do so in memory of him. I cannot seem to ever get his delicious results but I endevour to persevere.
My cooking triumphs
my 'greek grilled lamb chops' are my favorite recipe. I am famous for never using the same recipe twice unless it is perfection.
My cooking tragedies
I tried making Welsh Rarebit once and substituted several ingredients. It was not edible.
Recipe Reviews 15 reviews
Barlow's Blackened Catfish
I have made Blackened Catfish many times. Most recipes call for the major ingredient to be paprika. I would reduce the cayenne to at most 1/4 teaspoon and add paprika to make up the difference. See Blackened Seasoning Mix on this site.

0 users found this review helpful
Reviewed On: Jan. 19, 2012
Cube Steak Parmesan
This is an easy and delicious recipe. Try it with muenster rather than mozzarella sometime.

1 user found this review helpful
Reviewed On: Nov. 15, 2011
Smoked Standing Rib Roast
I recommend cooking at 225 to 250 degrees F 10 minutes per pound for rare, 15 minutes per pound for medium, or 20 minutes per pound for well done. Use a meat thermometer to confirm doneness.

7 users found this review helpful
Reviewed On: Sep. 5, 2011
 
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