TamaraNTexas Profile - Allrecipes.com (10085771)

cook's profile


Home Town: Port Arthur, Texas, USA
Living In: Nas Whidbey Island, Washington, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests:
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About this Cook
I'm a USN vet., a USN wife, a mother, a student, and a decent cook. I do a lot of cooking and baking for my husband...who gladly brings it to work where it's devoured!
My favorite things to cook
I'm cajun, so anything spicy. I am just getting comfortable with baking though, sweets aren't my specialty.
My favorite family cooking traditions
Baked chicken, gumbo.
My cooking triumphs
I have mastered making banana pudding.
My cooking tragedies
I can't bake a pie correctly to save my life. ;o) I'm working on it though.
Recipe Reviews 4 reviews
Never Enough Green Bean Casserole
Just made this for Thanksgiving...used old english spread..very good...None left! Thanks!!!

16 users found this review helpful
Reviewed On: Nov. 25, 2010
Apple Crisp IV
I followed this recipe to a T, on a whim, because I had the ingredients. We all thought the end result to be more tart than sweet and very dry in comparison to the juicier crisps we enjoy. I think I will try a different version next time. Thanks.

2 users found this review helpful
Reviewed On: Jan. 7, 2010
Aunt Betty's Banana Pudding
I've made this recipe so many times now and have made a few changes here and there. I mostly us banana creme and french vanilla pudding, I do not let it set as the recipe calls for. I buy one extra creamy whip cream and one regular. I mix the regular one in with my pudding mixture and use the extra creamy one for the top layer. Also, I started using mini wafers instead of the larger ones because the mixture preads easier. So, I lay down a thick layer of mini wafers. Pile on half the pudding mixture, spread out bananas, pile on the rest of mixture and spread a thin layer of extra creamy whip cream over the top. Sprinkle with left over crushed wafers. I find that this way calls for more bananas and a slighlty deeper pan than the regular 8x11. Not sure if my way is better or worse, everyone devours it either way I make it. Thanks again for a great recipe! ~Tamara

116 users found this review helpful
Reviewed On: Sep. 7, 2007

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