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MrsPari
 
Living In: Auburn, Alabama, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy
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Hanauma Bay, Oahu, Hawaii
About this Cook
I married my wonderful husband in March 2009. We are happily living in newlywed bliss and loving married life! My husband is a materials engineer and I am a schoolteacher. We love to travel and most recently went to Kauai, Hawaii for our honeymoon. We can't wait to go back! I enjoy cooking for my husband and my family. I love to cook traditional family recipes the way my Grannie has always cooked, which is how I think true cooks cook...never measuring anything, just "eyeball" it!!
My favorite things to cook
My Grandmother's recipes. Especially her famous "dressing"...its the best and I'll only eat hers!! Also, her sour cream pound cake, toasted pecan cake, and her home-made buttermilk biscuits, which have become famous through our family restaurant that she opened with my Grandfather 31 years ago!
My favorite family cooking traditions
Learning my Grandmother's recipes that have been in my family for years.
My cooking triumphs
Definitely the sour cream pound cake and the dressing! Also, my husband's favorite Indian dish (he's from India), tomato thokku. My first success making Indian food for him!
My cooking tragedies
A tomato cream sauce I made recently. Something about it I just didn't like!
Recipe Reviews 13 reviews
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Spicy Maryland Crab Dip
I followed the recipe pretty precisely except I did use regular mustard instead of dry mustard since that was all I had on hand, and I used imitation crab meat purchased at my seafood counter rather than fresh crab meat, as fresh crab meat is not readily available in our area of the country. I reduced the Old Bay seasoning and it was not too salty, but I didn't care for the overpowering flavor of the Old Bay. I thought it was okay, but my husband really enjoyed it. Next time I will add more hot sauce since I think it could have used a bit more kick., and I will not sprinkle any Old Bay on top. I will also add a little minced garlic and maybe an extra tablespoon of mayonnaise. I think it would have had a somewhat better flavor with fresh crab meat, obviously, but we couldn't find any. Overall, pretty good and will make again with some adjustments.

0 users found this review helpful
Reviewed On: Oct. 23, 2009
Broiled Grouper Parmesan
We enjoyed this and will make again with some changes. I added some minced garlic, crushed red pepper flakes, and a dash of lemon pepper seasoning to spice it up. I also added some lemon juice to the sauce as well as the fish. I bought imitation crab meat and put it on top of the grouper before pouring the sauce over it. With the crab meat, it was delicious. I also reserved some of the sauce, heated it over low heat in a saucepan, and poured it over the ravioli I served it with. Yum. It turned out great. My husband really enjoyed it and he is not typically a grouper person. He says he'll eat grouper anytime if I make it this way! We really liked the flavor of the sauce. Very versatile and would also be great on chicken. Another plus: Super easy to make. It took me a grand total of 30 minutes for the entire meal, and that includes cooking the ravioli (store bought pre-packaged portobello mushroom kind) and almond green beans. Easy and fast!

0 users found this review helpful
Reviewed On: Oct. 12, 2009
Florentine Artichoke Dip
I made this dip a couple of weekends ago for a football party. It was great, but I did make some changes as mentioned by other reviewers. I reduced the cream cheese by half (only 1-8 oz package) and reduced the mayo just slightly, and added a few dollops of sour cream. I also reduced the amount of garlic slightly. I did not marinate my artichokes, just chopped them up and used them plain, straight out of the can, and the recipe was still great and had plenty of flavor. I used less parmesan cheese and instead I added a couple handfuls of shredded italian cheese blend (Mozzerella, provolone, asiago, etc). Then I sprinkled more of the shredded cheese blend on top. It made a bubbly, cheesy top layer that was yum! You could use whatever kind of cheese you have on hand. It was delicious! I served it with little mini-french bread slices that I sprinkled with olive oil and garlic powder and lightly toasted in my toaster oven. Mmmmm!!! I will be making it again this week to bring to a function at my school...I think all my fellow teachers will enjoy!

3 users found this review helpful
Reviewed On: Oct. 8, 2009
 
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