HotMama Profile - (10334648)

cook's profile


Home Town:
Living In:
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Low Carb, Gourmet
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About this Cook
I am a Mom of 3 who loves to cook good, wholesome delicious food. I raise my own chickens and eggs, have local meats available and freeze and can as much as I can every summer. NOTHING tastes as good as fresh, local foods- the flavor is unbeatable.
My favorite things to cook
Hot and Spicy- hence my user name. I love to cook indian, mexican, thai, and anything seafood. My chili has won top 3 a local chili cookoff The kids are learning to like the hot foods too.
My cooking triumphs
I cook 50 gallons of soup and 200 lbs of pulled pork every year as a fundraiser for the kids school. The school has a booth at a local festival and we make over $5000 in one day. Almost all my recipes are from AllRecipes and I am complimented all day on the delicious food
My cooking tragedies
Too many to count. I owned a terrible old stove for way too long. I always thought I was a terrible baker UNTIL I got my dual fuel 8 burner double convection range. I blame all my tragedies on equipment failure!
Recipe Reviews 3 reviews
Turnip and Blue Cheese Gratin
I thought this was pretty good. I have made it twice and found that the bleu cheese was too powerful a cheese for turnip and strong rosemary the first time. So.. I made it again and subbed parmesan to the cooked recipe and left the bleu cheese to be added after- as a topping. I also made it without mushrooms since I was out (the second time) and did not miss them. I sprinkiled the herbs on the top just before baking

10 users found this review helpful
Reviewed On: Aug. 10, 2010
Grandma's Corn Chowder
The PERFECT crowd pleaser. I made 12 gallons of this chowder and it was a huge hit. I added kernal corn in addition to the creamed corn. Will definately be making this again.

6 users found this review helpful
Reviewed On: Nov. 4, 2007
Antipasto Platter
The hit of the party!! Instead of bottled italian dressing, this recipe is far better with balsamic vinegar and olive oil sprinkled just before serving. Reduce the provolone and use whichever ingredients you have available and it is also superb. I do not always use every ingredient- usually omiting roast beef and the gorgonzola. I get asked for the recipe every time!

20 users found this review helpful
Reviewed On: Apr. 7, 2007

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