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<3 DogLover <3
 
Living In: Saint Augustine, Florida, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Mexican, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music, Charity Work
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Charlie & Me
Save the Pits
My 65' Chevrolet Truck
Birthday Cake
Orange Cake
About this Cook
Hi Ya'll! I love to cook, much like everyone else that loves this website! I LOVE cooking, but when I'm not doing that I work at ICNDF *International Canine Narcotics Detection Foundation* in FL. I love dogs, if I ever love a man half as much as I love my dog, he will be extremely lucky!
My favorite things to cook
Desserts, healthy stuff....italian. I love to bake, and everybody loves my sweet stuff!
My favorite family cooking traditions
I'm not big on traditions, but I like making Mississippi at Christmas time!
My cooking triumphs
I always feel great about anything my friends rave over, and I feel really great when I tell people I make my own Baklava, courtesy of this site:)
My cooking tragedies
Oh, my I have had some tragedies! When I was first starting to learn how to bake bread, I had it rising in the oven in a plastic bowl. In the meantime I decided to bake something, I preheated the oven, and I forgot about the bread and the plastic bowl. 15 minutes later I go to put my cookies in the oven and my plastic bowl had melted all over the place! My mom was so mad! 1 week later I did the same thing with a pyrex dish(the plastic top) I forgot to take off.!
Recipe Reviews 34 reviews
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London Broil II
Oh my, this was so good! We're big ribeye fans, so we always compare other cuts of beef to that. Both my kids enjoyed this better than a ribeye! It was so flavorful and tender. We followed the marinade recipe exactly and marinated overnite. We did use a meat tenderizer prior to marinating. Grilled it for 3 minutes on each side on high heat, then another 3 minutes on each side on lower heat. Sliced thin cross-grain and it was a huge hit for our Father's Day lunch!

3 users found this review helpful
Reviewed On: Jun. 22, 2009
Baked Teriyaki Chicken
I decided to try something new for my "Chicken Fried Rice" recipe. I used 3 boneless, skinless chicken breasts instead of the thighs. I used brown sugar instead of white, and I baked them in a 8x8" pan. Had I not been cutting this chicken into chunks and mixing it in my fried rice, I would have had to give this recipe 3 stars. The chicken was very tough, I'm not sure if it was the sauce or something else. I followed the instructions exactly, so I don't know what happened. The flavors in the sauce were great, and it was very easy to make. I will make this again, but only for my fried rice.

0 users found this review helpful
Reviewed On: Jan. 28, 2009
Challah I
I have made this recipe four times now, and everytime it turns out great. I always put 3/4 cup of honey instead of 1/2, and I add raisins. After the bread is done, and baste it in butter and then sprinkle cinnamon sugar on the top. I like to either do a 5 or 6 strand braid, and then swirl the loaf into a circle. I have been using all purpose flour, but today I'm trying bread flour. We'll see how it turns out. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Dec. 24, 2008
 
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