MrsMDSmith
 Supporting Member (Click to learn more about Supporting Membership)
Living In: Indianapolis, Indiana, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Gourmet
Hobbies: Sewing, Gardening, Photography, Music, Painting/Drawing, Wine Tasting
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Fried Cabbage with Garlic and Onion
Macaroni and Tomatoes
Marjoram almost a week old
Thyme almost a week old
Spices I
  
Where we enjoy what we create
My Office/Kitchen
My kitchen/Office
Two weeks into the Tospy Turvey
One of my best friends
About this Cook
My favorite things to cook
Since I married a hunter, I have enjoyed venison and all the different things nature has to offer. Wild turkey, morel mushrooms, venison, pheasant and fresh fish. I enjoy every minute in the kitchen. I do not do well reading recipes, my fingers start roaming the spice cabinet and the recipe is never ever like it was wrote out, so every recipe is my own. I'm happy to say, everyone is pleased with the outcome.
My favorite family cooking traditions
My kids and I celebtrate every holiday together. We all enjoy cooking and love to show off our new favorite dishes.
My cooking triumphs
Knowing I can please everyone I cook for. Having people come back for more, this happens a lot. Kids that use to hang out at our house when my kids were growing up call and ask me for my recipes or ask what I put in it. My daughter and her friends hang out in the kitchen with me, and my new daughter in law could be giving me a run for my money! Bring it on Delissa!(ok ok, if I don't word this right, rumors will fly! Delissa is my sons fiance') Soon to be my daughter in law. Whatever you perfer, I'm crazy about her.
My cooking tragedies
I get teased about cheddar cheese potatoes I once made.
Recipe Reviews 10 reviews
K-Dub's Raspberry Lemonade
This is a very refreshing drink with a kick!

0 users found this review helpful
Reviewed On: Jul. 31, 2009
Fried Cabbage with Bacon, Onion, and Garlic
USE 3 TSP OR 1 TABLESPOON OF SALT. I would like to explain the salt content of this recipe. For those who cook cabbage you will agree that it is made up of so much water and a lot of the salt disappears. You can always start off with less and add as you go if you feel uncomfortable with the 3 Tbls. This is also going to depend on how big your head of cabbage is. The day I submitted this recipe I was cooking a very large head of cabbage, so give or take and always remember to start off with less and add as you go. Enjoy and thanks for all your kind words.

74 users found this review helpful
Reviewed On: Jun. 13, 2009
Crab Rangoon III
I chose to try this recipe because it is simular to another recipe that I created and love. In my recipe, you mix 2 cans crab meat with an 8 oz. package of cream cheese, refridgerate for an hour and pour cocktail sauce over it. Serve with Triscuts. I did not change anything about this recipe except leaving out the water chestnuts. My first review is with cocktail sauce. 5 star! Wonderful, Sweet & Sour Sauce 4 Star, and the final sauce is with Toasted Sesame Soy and Ginger 3 Star. Over all, the dish with no sauce is a 4 Star. Since it does say serve with your choice of sauces this is where it gets a 5 Star!

0 users found this review helpful
Reviewed On: May 16, 2009
 
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