BKBISHOP
 Supporting Member (Click to learn more about Supporting Membership)
Living In: Fairfax, Virginia, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Boating, Walking, Reading Books, Music, Wine Tasting, Charity Work
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My Gang
Coconut Tilapia with Apricot Dipping Sauce
About this Cook
I'm a mom of 4 mostly all grown children, two dogs, two cats, wife of one man who also loves to cook AND is good at it, and busy legal secretary. I love to cook, I have a galley kitchen that is not well suited to "gatherings", but we manage. Holidays are interesting but very tasty at our house. I've been a fan of the All Recipes site for many years and I share my reviews as often as I can and share the awesome recipes I find with friends, family and co-workers.
My favorite things to cook
I try to find at least one recipe a week on this site to cook. I would say 99% of the time it's wonderful. I love beef recipes, chicken recipes, lamb, and fish. I love to bake and found a fabulous cake recipe that my future daughter-in-law wants me to make for her WEDDING! No pressure! I should post that one, though I cannot take credit for it's creation.
My favorite family cooking traditions
We have roasted turkey with all the fixin's for Thanksgiving, lamb for Christmas, and Standing Rib Roast with garlic mashed potatoes, yorkshire pudding, roasted balsamic asparagus, roasted garlic, and blackeyed peas (recipe from this site) for New Year's dinner. We typically have a chili party for the superbowl complete with hot dogs, hamburgers and fries - and a little testosterone...
My cooking triumphs
Paella - Once I found a paella pan that I really liked,it was clear sailing from there. Whether my oven was big enough was another question...It feeds a LOT so we invite friends over. One BIG triumph is my 23 year old daughter now asks for my recipes!! The boys request specific dinners to impress girl friends or sports friends. Friends ask for recipes for something that I brought to a function or had at my house. Imitation is the sincerest form of flattery. Does life get any better than that???
My cooking tragedies
When I ran out of food for the number of guests I had. Who knew they would like it so much? That's kind of embarrassing. I don't think I ever burned anything beyond recognition, I may have stuck some rice or beans to the bottom of a pot once or twice though. Once I caught some wax paper on fire on my gas stove - THAT was interesting. Who knew it would go up in flames so fast??
Recipe Reviews 61 reviews
Oven Fried Chicken III
These turned out really well. They do look just like fried chicken. I didn't have enough bread crumbs and substituted some crushed Ritz crackers and that worked well. I think the flavor could be improved with maybe some rotisserie chicken seasoning, but over all it was an excellent recipe and I'll try it with boneless/skinless next time and reduce the cooking time.

1 user found this review helpful
Reviewed On: Oct. 29, 2009
MInty Orzo and Peas
LOVED this. I didn't have fresh mint, but I had dried and I used 1 Tbs. plus a pinch. I didn't have frozen peas but I had one can of Le Seur baby peas that I used instead and threw those in last since I didn't need them to thaw or cook so much, just to get warm. I used a lemon zester which gave me zest of lemon rind a little bigger than a grated peel. The aroma of the lemon and mint together is wonderful and all flavors in this are perfect together. Definite keeper.

0 users found this review helpful
Reviewed On: Sep. 27, 2009
Cheddar Buttermilk Biscuits
I doubled the recipe (we have a crew)but the only change I made was to use 2.5 Tbs. of sugar instead of doubling it. You can adjust the cayenne pepper up or down to suit your tastes, but I thought the amount called for was perfect. The key to flakey biscuits is to handle the dough as little as possible once you've stirred in the buttermilk. Work in smaller batches when turning the dough out onto the lightly floured surface, forming a loose ball with each batch. Flatten into a 1 inch thick disk big enough to cut circles with the rim of a glass twice, then add remnants to the next loose ball. This recipe provides a flakey, moist biscuit that doesn't even need butter when they're done. Perfect as is. Definitely a keeper, going in my recipe box!

0 users found this review helpful
Reviewed On: Aug. 23, 2009
 
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