HEFTY Profile - Allrecipes.com (1659473)

cook's profile


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Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Music, Painting/Drawing, Wine Tasting
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About this Cook
I cook because I enjoy good ingredients that are properly prepared. I've cooked for my family since I was 12 and have been told by people that I should drop whatever it is I'm doing with working on computers and go into the culinary business. I like to keep it just a hobby for now though.
My favorite things to cook
Pizza is my specialty. I can pull a from scratch pizza dough with sauce, cheese, and a single topping; out of the oven in 55 minutes.
My favorite family cooking traditions
I grew up on Salisbury steak in a brown gravy on egg noodles with green beans and corn. Or, spaghetti with a meat gravy. Or, PIZZA! I live in Texas so plenty of Tex-Mex as well.
My cooking triumphs
I was asked to baked 120 of my chocolate chip cookies for a social event. I looked over and saw one guy wrapping 7-8 cookies into a napkin. He stuffed them in his coat pocket for what was probably to be a late night snack. I've also made buffalo chicken wings on several occasions and actually had people tell me they love me after they ate a plate full and fell asleep.
My cooking tragedies
Usually when I just totally forget an ingredient. I'll cook up a storm and then I look and wonder why this doesn't look right and then I turn around and the one ingredient that makes the whole thing work is sitting right there on the counter and totally unused.
Recipe Reviews 9 reviews
Bacon Wrapped Pork Chops
I see thick cut pork loin on sale at my corner grocer all the time. This is something that'll make taking advantage of those cheap cuts of meat as something you can turn into a savory and delicious meal. I used the "Cheddar Cheese" sauce concentrate from the soup aisle out of the red and white can. Make the sauce according to the directions on the back of the can but keep it cold and mix the milk and soup in a bowl with a whisk. Coat the chops with a "BAM!' spice of some type. Cook thick cut bacon first about half the time you normally do. And then quickly sear the loin chops in the bacon drippings 2 min each side. Then, cut the bacon in half and lay the strips side by side over the top of the chops placed in a baking dish. Then, pour the prepared cheddar cheese sauce over the top till it is halfway up the side of the chops; make sure to coat each of the chops generously. I baked for 45 minutes at 350 and it was dellish.

0 users found this review helpful
Reviewed On: Jun. 18, 2013
Spam on the Go
I saw the recipe and knew that the ingredients were something to form a basis with. I read the instructions and thought they needed refinement though. The flavor is great and will probably make it again. The way I made it was to use thin spaghetti and I cut the SPAM into 1/2" cubes. The thin spaghetti only needs 6 minutes. Right after I put the pasta in I threw the SPAM cubes into a preheated 12' non-stick skillet and sauteed in a light coat of olive oil for 4 minutes. Then, I threw in one clove of finely grated fresh garlic for 2 more minutes (I don't saute garlic too hard because it'll turn to a rancid flavor). I drained the pasta and dumped it into the skillet and added the soy sauce and sesame oil mixture (pre-measure both and just put into a condiment cup or bowl and just toss in when needed). I then tossed the pasta. As you toss the pasta into the SPAM sauce slice and incorporate the green section of a green onion (1/4" slice). The green onion is delicate and only needs to be heated through a bit to add the flavor, aroma, and texture. The recipe only says to use one green onion but I'll probably try 2 next time because it just seemed to be lost somewhere in all the pasta and meat.

2 users found this review helpful
Reviewed On: Apr. 11, 2012
Beef Florentine
I liked it. Quick, easy, and filling. Good for fridge fodder.

0 users found this review helpful
Reviewed On: Jan. 27, 2005

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