alwayscookin Profile - Allrecipes.com (10101514)

cook's profile

alwayscookin


alwayscookin
 
Home Town: Dallas, Texas, USA
Living In: New Braunfels, Texas, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Gourmet
Hobbies: Quilting, Sewing, Gardening, Camping, Walking, Fishing, Reading Books
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About this Cook
My maternal grandmother was my biggest influence in learning to cook. A sweet Southern lady, she had a hand for pies, cakes ... and those dreaded cooked frostings. AND she was patient enough to have me at her elbow (and probably in her hair) for hours at a time.
My favorite things to cook
I truly enjoy cooking many types of food. Before I retired I loved the covered dish lunches, and now family get-togethers, church functions and such. I'm known for cakes, Mexican dishes and candies (at Christmas time).
My favorite family cooking traditions
Thanksgiving ... cheese grits and fruit salad. Plus pecan pies!
My cooking triumphs
I learned many years ago to make authentic creampuffs. The kind with the super-rich, made from scratch pastry and fillings. They're really not that difficult, but always surprisingly well received.
My cooking tragedies
Hmmm ... an unfortunate incident with a pressure cooker and beets. And "from the garden" scratch ketchup (don't bother!)
Recipe Reviews 14 reviews
Slow-Cooker Corned Beef and Cabbage
Made this for St. Paddy's day supper. After reading a few reviews I decided to add the veggies 4 hours into the cooking. I lifted the beef out to add them and noticed it was VERY tender. So at 5 hours I took the beef out and wrapped it in foil. It was perfectly tender, but I got the feeling if I'd left it in for the full 8 hours we'd have had corned beef soup!

0 users found this review helpful
Reviewed On: Mar. 18, 2014
Stuffed Pork Loin
This is a super simple recipe that presents beautifully. I, too, used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger, whole pork loin I added slightly less water than stuffing called for and used a package of frozen, thawed spinach (squeezed dry) for added color/texture/bulk. In my experience, it's good to butterfly or split the roast on the "fat" side and after tying it with kitchen twine cook it with the fat side up. This infuses the roast with its own flavor/juices and there's no need to wrap in bacon to have a tender, moist roast. If your loin is very lean without natural fat the bacon may help, but decrease the salt you'd normally use.

0 users found this review helpful
Reviewed On: Feb. 13, 2014
Easy Chicken Enchiladas
I really enjoyed these! The salsa I had on hand was mild so I added about a tablespoon of chopped jalapenos. Perfect! I also used a green enchilada sauce which was lovely. Will definitely make these again.

4 users found this review helpful
Reviewed On: Apr. 18, 2013
 
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