Linda Profile - (10225308)

cook's profile


Home Town: Hawkinsville, Georgia, USA
Living In: Brevard, North Carolina, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Charity Work
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About this Cook
I'm a Southerner but learned a long time ago that Southern cooking, my mother's style, though yummy, wasn't so healthy. Have been married 39 years and have been "reading" cookbooks and collecting recipes at least that long. I've learned how to take recipes I like but aren't so healthy and make changes to make them more healthy. People often ask me for recipes. I have a hard time giving out my recipes because I rarely follow a recipe. I intuitively know what to change/add any recipe to make it tastier or to suit my taste. I thoroughly enjoy cooking. Especially for my apprectiative husband.The hobbies listed in the profile doesn't include writing so I couldn't check that. Writing is, in fact, my favorite hobby and use it as often as possible.Have recently started a small "Newsletter" for our small 50 house development. One way to use my hobby. I hope to add a section on recipes in the near future.
My favorite things to cook
I love soups. Could live off these, but they're a little too much in the summer so cook these mostly in the winter. Frequently experiment with soup recipes. We don't eat red meat so I enjoy vegetable and fruit dishes; especially organic. I like cooking just about anything with cheese in it or beans (not green) because they are our major sources of protein.
My favorite family cooking traditions
I grew up eating only garden fresh vegetables so it seems normal for me not to eat canned veggies; some frozen are OK. Traditional Christmas menus are my family favorites; though recently I've begun changing the traditional and trying out new menus for Christmas. My mother was famous for her traditional Christmas Brunswick stew, chocolate pound cake with fudge icing and candied sweet potatoes. I never have been able to duplicate hers and neither have any of my family; and we've all tried.
My cooking triumphs
I've had many over the years. My first was probably cornbread. Sounds simple, but Southern cornbread is a traditional southern food hard to duplicate. Unlike other versions it never has sugar in it. My mother made great spaghetti sauce, but she used beef. I tried many things and finally came up with a tasty version without hamburger meat.
My cooking tragedies
There are many. Like anything else practice makes perfect. My fist birthday cake as a newly-wed was a disaster. It was for my grandmother. I made it 3 times before it didn't fall. I never did master the art of Southern Fried Chicken. Again my mother made the best. When I stopped frying food years ago I stopped trying to fry chicken.
Recipe Reviews 6 reviews
Slow Cooker Spicy Black-Eyed Peas
I was looking for something with a little more pizzaz than my usual black eyed peas. When I saw this one I knew it was too spicy for me; my body doesn't tolerate hot spicy well. I also don't own a crock pot, but know that black eyed peas don't really need to cook for hours. So I used this recipe and cut way back on the spices. The flavor was wonderful and my hubby loved it. He likes spicy so I'm sure he would have preferred the original recipe, but undersatnds I can't tolerate that. Thanks for a great new recipe I'll continue using. I don't wait until New years to cook black eyed peas. We have these at least once or twice a month in the winter. Of course must have Southern oven skillet cooked corn bread with it. Happy New Year, one last time. Linda

1 user found this review helpful
Reviewed On: Jan. 1, 2009
Broccoli and Stuffing Casserole
After reading the reviews thought I'd add a few comments that might help.I also mix all ingredients together and use non fat sour cream. Some reviews said the top was too crusty. A little trick I learned a long time ago when topping any casserole. Instead of using boxed bread crumbs and melted butter, I butter a slice or two of whole wheat bread (depending on size of casserole)tear each piece of bread into approx. 4 pieces. Place in a small blender (a handy dandy little round blender I use for chopping onions, peppers etc. rather than getting out the large blender) Blend until the bread crumbs are small, then sprinkle on top of casserole. Sprinkle a small amount of paprika all over top. This gives it a nice golden brown color when baked. Easy and requires very little time. I always have guests ask me how I make my casseroles so pretty and just the right crispyness. I also add a bit of curry powder to the overall mix for this dish sometimes just for a different and yummy flavor. This also makes an easy Chicken Divan recipe by adding a little more curry powder and chopped chicken. I like anything that's easy !!

8 users found this review helpful
Reviewed On: Nov. 26, 2008
Fall Harvest Baked Apples
We enjoyed these baked apples, but as usual I tweaked the recipe to suit our tastes. Rarely do I follow a recipe exactly. I cut the apples in half and cored. Put them in a dish. Followed the ingredients of the recipe, though I did carmalize the nuts first and adjusted the ingredient amounts to suit our tastes. Baked them covered for 30 minutes and uncovered for another 15 minutes. At first I thought I wasn't going to like them but after a couple of bites they really appealed to me and I will definitely make this recipe again. Since there are only two of us now I refrigerated the leftovers and reheated them later. They were still delicioius. Love recipes that I can use the leftovers. Cuts down on so much cooking every day. Linda

39 users found this review helpful
Reviewed On: Sep. 30, 2008

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