RedheadedMama Profile - Allrecipes.com (10181897)

cook's profile

RedheadedMama


RedheadedMama
 
Home Town: Monticello, Arkansas, USA
Living In: Little Rock, Arkansas, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Needlepoint, Gardening, Fishing, Photography, Reading Books, Music
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About this Cook
I am the mother of two and struggle with adapting recipes to our organic lifestyle. I grew up eating a lot of casseroles made with condensed canned soups and I find it difficult to replace these in recipes. However, my husband, the pastry chef with culinary experience, really helps out in that department.
My favorite things to cook
I love to come up with new and tasty one-dish meals that contain at least two different vegetables, as well as the ever-present onions and garlic. I also like to make brownies.
My favorite family cooking traditions
Green Bean Casserole and Cornbread dressing for Thanksgiving - no croutons allowed. Homemade Hamburger Pizza - I refuse to eat restaurant hamburger pizza.
My cooking triumphs
I have developed a style of smelling an herb or spice and then adding it as I see fit. It usually turns out with tasty results.
My cooking tragedies
I once tried to bake an angel food cake in a regular cake pan - big disaster. I have a habit of scorching the food in the bottom of the pan and having to switch to a new pan - lots more dishes to be done.
Recipe Reviews 11 reviews
Cuban Marinated Steak
This was a great change-up on our usual steak seasoning. The only thing I did different was use regular powdered cumin, because it was all I had. I plan to add cumin seeds to my spice cabinet so that I can try them next time. The citrus brought a great freshness to the steak. Next time I also want to try putting onions in with the steak to marinate and then cooking them up to serve with it. I used ribeye, but I want to try skirt steak as the citrus should tenderize the meat nicely for a good steak sandwich.

1 user found this review helpful
Reviewed On: Jan. 14, 2015
Steak House Au Gratin Potatoes
This is a good base recipe - now I just need to get the seasoning right. I used an 8 x 10 casserole dish and sliced four medium-large russet baking potatoes. I had three layers of potatoes with fresh broccoli florets in between. I ended up adding 1 1/2 cups half n half, 1/2 cup heavy cream, and four tablespoons flour, and the consistency of the sauce was perfect. I seasoned the potato layers as another suggested, but it was still a bit bland. Next time I will also add salt and pepper to the sauce mixture. I also added some onion powder and next time I think I will add a little heat, maybe some chipotle powder. I didn't want the cheese to stick to the foil, so once the potatoes were soft, I removed the foil, added the cheese, and baked until the cheese was bubbly. And of course we used sharp cheddar - I never buy anything less than sharp. I would love to try this with some other cheeses as well, maybe add some Manchego. This could easily be customized to pair with the seasonings in your main dish.

2 users found this review helpful
Reviewed On: Jan. 14, 2015
Chef John's Chocolate Mint Brownies
This recipe yields a rich, dense, chocolatey pan of brownies! I only used 1 cup sugar, and used Hershey's Special Dark cocoa powder. I baked them in a half-sheet pan greased with coconut oil for about 20 minutes. Instead of the mint icing, I sprinkled the top with a chocolate mint baking chip and it was delicious. This is very similar to a recipe my husband used when he was pastry chef at a restaurant, except these have less sugar, which is to my liking.

0 users found this review helpful
Reviewed On: Jan. 13, 2015
 
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