ML Key West Profile - (10247660)

cook's profile

ML Key West

ML Key West
Home Town: London, Kentucky, USA
Living In: Key West, Florida, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Boating, Biking, Walking, Photography, Reading Books, Music, Charity Work
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Dave's new pantry shelves
Happy 2011!!
trailer trash Xmas
Dave's fridge
About this Cook
I just turned 60 and have been cooking forever-- learned from both grandmothers and continue to read and learn. I treat a cookbook like a novel, reading it from cover to cover. A few years back, I made a cookbook of favorite recipes and gifted friends with it for Christmas. I recently lost all my cookbooks and family recipes and am endeavoring to replace as many of them as possible. Plus, I've found a friend who actually kept the cookbook I gave him, so I've gotten those recipes back!
My favorite things to cook
fish and other seafood, chicken, pasta.
Recipe Reviews 4 reviews
Shrimp and Crabmeat Loaf
Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!

29 users found this review helpful
Reviewed On: Apr. 11, 2010
Chicken, Asparagus, and Mushroom Skillet
Very nice Italian-ish recipe. I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil. Also took 130 calories off the total by using only one chicken breast and cutting it into bite-sized pieces. And, for personal preference, I browned the chicken in the skillet then added the liquid after the browning was complete. Otherwise, no changes in ingredients - served with angelhair pasta and some good parmesan and a lot of pepper. Next time, I will add onion. Very good, grneyedmustang - thanks so much!

65 users found this review helpful
Reviewed On: Apr. 11, 2010
Chicken Marsala
Easy adjustment to feed one or two - I rinse one chicken breast, then cut it into cubes/chunks (removing any fat,) then dip it in the flour mixed with just a touch of oregano, salt and pepper, and a touch of dried basil. I saute the chicken in the pan all by itself in a tsp of oil, then remove to a paper towel when done. I then melt a tablespoon of butter and another of oil and put the mushrooms as well as sliced onions in the pan. When those are cooked down, I add the chicken back in along with the marsala and sherry (in a 2 to 1 ratio) - regular wines, not cooking wines. Let simmer for a few minutes for all the flavors to meld, then serve with angelhair or your favorite pasta plus a nice green salad on the side. Excellent meal for one or two using only one chicken breast.

5 users found this review helpful
Reviewed On: Feb. 21, 2010

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