TamBAM Profile - Allrecipes.com (10327418)

cook's profile


Home Town: 20 Miles From Anywhere, Illinois, USA
Living In: Same Small Town!, Illinois, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Biking, Walking, Reading Books, Wine Tasting, Charity Work
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Our 'kids'
The Wedding Cake
About this Cook
Born, raised & living in the midwest. I love to bless people with good food!
My favorite things to cook
I love to chop things! Finding ways to add color, texture and healthy nutrition to recipes.
My favorite family cooking traditions
My mom's jalepeno roast (beef, venison or buffalo) w/gravy (very spicy from the jalepenos!) My grandma's beef vegetable soup and her pickled mushrooms and wine and my other grandma's amazing cinnamon rolls and dinner rolls!
My cooking triumphs
Learning to make really good chicken soup without canned broth was my first triumph and my latest is creating a tasty 'healthy' version of the classic chocolate chip-oatmeal cookie for my husband. He's SO happy!
My cooking tragedies
Cutting up a whole chicken!
Recipe Reviews 6 reviews
Great Chicken Marinade
This marinade was a big hit with both my husband and myself. Will definitely use this again and again. We just cooked the chicken in a skillet with some of the marinade - made a fabulous sauce! I only had one lemon, so didn't even measure the juice - but it was enough to give that fresh hint of lemon. Can't wait to try again for the grill. Thanks for a great recipe!

1 user found this review helpful
Reviewed On: Feb. 20, 2010
Chicken Parmigiana
This was a big hit! Used Panko bread crumbs and filled a 9x13 stone with four pounded breasts, basically doubled the recipe but one egg was still enough. We enjoyed the leftovers as much as the first meal!! A real KEEPER!! Thanks!

1 user found this review helpful
Reviewed On: Feb. 25, 2009
Fried Okra
OUTSTANDING! This is the best fried okra I've ever had - anywhere! Per other reviews and our personal tastes - I used 1/2 c flour and 1/2 cornmeal and about 1 tsp of garlic powder in the dry ingredients. I also thin the egg just a little with milk/water. You can slice the okra thicker if you like - it cooks fine and the flavor just shines through. Thank you for a winner in my recipe box!

4 users found this review helpful
Reviewed On: Sep. 4, 2008
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Cooking Level: Expert
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