Garnet B. Profile - (10036352)

cook's profile

Garnet B.

Garnet B.
Home Town: Bono, Arkansas, USA
Living In: Memphis, Tennessee, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Boating, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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New Years 2006-07
About this Cook
I am a 44+y/o guy that loves to cook, in a long term relationship with a great cook in his own right, named Bill. We have a "very part-time " catering thing we do, largest party was for 100 people, several weddings ,and many a b-day party. We mostly cook for each other and a couple lucky folks that get to taste test.....
My favorite things to cook
I like to cook most anything but have always tried to make up my own recipes as well. They do call me the "fry king"...LOL I like cooking for the crowd ,cooking for less than six is a snack bar. I make a lot of homemade bread items as well, can my own jellies and relishes too.
My favorite family cooking traditions
Gosh, must be Thanksgiving. I do a spread that will not fit into one room much less one table. Mom now comes to my house for all the holidays and calls for recipe advice. Cooking for the "dear departed" is big here in the south as well, if I know you and your loved one passes you are sooo getting a HUGE casserole "to die for" from me....pardon the pun!
My cooking triumphs
There's one huge one I guess, I would say it was catering a wedding for our best friend's son this last November. We, Bill and I, got a standing ovation from entire reception party for our layout.
My cooking tragedies
I am honest enough to say that I have had my tragedies more than I care to mention, but I've yet to poison anyone.... yet....LOL Through failure one learns to succeed.
Recipe Reviews 13 reviews
Sherry's German Turkey
I needed something new to do with the old bird I had in freezer since April and I did not want to do a tradfitional STUFFED bird, seems I am the only fan around!! I LOVE bacon on anything and have had and made baked chicken similiar to this method so I gave it a whirl.... IT WAS AWESOME, melt off the bone... I choose a covered roaster over the bag method but sealed lid down with a strip of foil for the first two hours then basted bird every 30 minutes there after until it reached temp... I would suggest using a thick cut bacon or over-laying if you are using a thinner cut , I used a 3lb box of ends and peices and layered bird with 2lbs or better of it after all its the fat and water content you are wanting from bacon. I also skimmed some of the fat off cooking juices since I over baconed if that's possible, then I made my gravy.

1 user found this review helpful
Reviewed On: Aug. 23, 2014
Tender Pork Spare Ribs
I have been lacking a good recipe for ribs forever... I followed this straight down the line and they turned out awesome..... did 4 BIG slabs for 4th o July yesterday....I had some apple butter on hand and added it to the liquid from 2 of my packets and then covered slabs with it as I was finishing it on grill ( I grilled my racks for about 20 minutes instead of finishing in broiler)...OMG it was good I will be adding AB to my twist to this method other than that no changes...!! One small detail that is missing from directions is removing the silver skin from rib bone side of rack.

2 users found this review helpful
Reviewed On: Jul. 5, 2014
White Chocolate Raspberry Cheesecake
I used this base recipe, made several different berry compotes (blueberry,cherry,raspberry,and cranberry) ...used 6" spring forms and had RAVE reviews on the selection and flavors

3 users found this review helpful
Reviewed On: Oct. 5, 2012
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