gildawen Profile - (10018601)

cook's profile


Home Town:
Living In: Tulsa, Oklahoma, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I grew up in a home where my mom either cooked out of a box or gave us little debbie snack cakes to shut us up for a while. When my mom left finally, my dad cooked for us but it was a lot to keep up with(him being an single parent of two teenage girls). So when I moved out and got married in 2006, I didn't have a clue how to cook. After buying a few cookbooks, calling my Mimi quite a bit and finding, I am finnally starting to find my niche. My husband is happy, I'm happy and our pocketbooks are happy (we dont eat out as often anymore).
My favorite things to cook
Oriental stirfrys, eggrolls, thai beef salad, potstickers, fried chicken, chicken parmesana, ravioli casserole, BBQ, tostadas, anything that can be deep fried, etc
My cooking triumphs
My fried chicken strips- I never have enough at parties! My cheesecakes- I make 9 different varieties from scratch-my own recipes My cookies- who doesn't love cookies?
My cooking tragedies
Tried to do a pot roast in the crock pot and didn't turn out tender. Ended up as hard as meat can be. We threw it to the dogs and ate out that night. I have never had that problem in the oven. Hmmm.
Recipe Reviews 23 reviews
Bacon Wrapped Bananas
Loved it!

2 users found this review helpful
Reviewed On: Feb. 7, 2015
Best Big, Fat, Chewy Chocolate Chip Cookie
Hands down, the best chocolate chip cookies I have ever made. I did not change the recipe one iota and these cookies were fantastic. I only had one cookie sheet so plopped the dough onto it spaced out as specified and put the rest of the dough in my fridge until the first round was done. The second set of cookies came out a bit gooey (which we don't mind) from being in the fridge but the first set was phenomenal too. No crispy edges or burnt bottoms. They spread out and flattened perfectly and needless to say, we ate them faster than we should have. That was three nights ago. Another batch is in the oven as I type this. I nibbled on a bit of the dough from this batch and it is so good lol. I used a regular sized ice cream scoop to set the dough on my tray and go 14 REALLY BIG cookies. Probably 5-6" in diameter.

2 users found this review helpful
Reviewed On: Aug. 29, 2014
Fried Rice Restaurant Style
I've been making fried rice like this for years. The only thing different you need to do is either fry the uncooked rice in a little oil before adding water and bringing to a boil or use day old rice. By toasting the rice, you keep it separated more so it isn't as sticky. I typically use shredded cabbage and wedges of onion in my veggies that I add too. Sometimes I add spinach or sweet peppers. You really can add anything but carrots and peas are the standard for most restaurants. I also sometimes cook my rice in broth so it is more flavorful.

14 users found this review helpful
Reviewed On: Jun. 17, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I grew up in a home where my mom either cooked… MORE
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