Angela156 Profile - (10440450)

cook's profile


Home Town: Baton Rouge, Louisiana, USA
Living In: Louisiana, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Southern, Middle Eastern
Hobbies: Sewing, Biking, Walking, Fishing, Reading Books, Music
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Blog...  3 posts
Mar. 24, 2010 12:41 pm 
Updated: Mar. 25, 2010 2:32 am
At some point in time, someone took it upon themselves to invent an Eleventh Commandment.  That Commandment states:  If thou attendeth or leadeth a church, thou shalt have monthly potluck dinners.  My husband pastors a small church on our little island home in Europe.  But… MORE
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From The Blog:  My Slow Cooker, My Enemy
About this Cook
Born and raised in Cajun country, I've been cooking since I was in grade school. I think Louisiana cuisine is the best, but the BEST of the best can be found in Lafayette, Baton Rouge and New Orleans.
My favorite things to cook
Cajun style seafood, gumbos and traditional dishes; Mexican dishes; anything with pasta; smoked brisket, chicken and ribs.
My favorite family cooking traditions
Sundays at my Italian grandma's usually meant spaghetti and meatballs, fried chicken, and homemade rolls. Having both Cajun and Italian roots, our meals included jambalaya, crawfish etoufee, lasagna, juicy beef or pork roasts, smothered round or chuck steaks...
My cooking triumphs
My smoked brisket is a hit with friends and family, my Shrimp Creole rocks, and I've had a lot of success with my husband's traditional Iranian dishes too. His Iranian friends often ask for MY recipes!
My cooking tragedies
1000 characters isn't enough to cover them all, but I have to say my Asian cooking never, ever turns out as I'd like. Some is downright awful. Baking is possibly my weakest area, but I'm improving. Crockpots have it in for me, and ruin everything I try.
Recipe Reviews 21 reviews
Chicken Marsala
This recipe is a 5-star as is, but being the adventurer that I am, I made adjustments that suited my family's tastes. I use chicken tenders--no pounding, but I remove the ligament. Flour and Italian Seasoning, salt & pepper in a plastic bag to make both prep and cleanup easier. When the chicken was lightly browned, I removed it to a dish and added 1 heaping Tbl minced garlic to the pan, gave it a quick 30-sec saute, then added 1 cup of chicken broth, then the sherry and Marsala wine. I've made it both with and without mushrooms. Either way, it has a restaurant-quality flavor and it's a hit with family and friends. Thanks for sharing this one!

4 users found this review helpful
Reviewed On: Nov. 30, 2013
Chicken Piccata with Artichoke Hearts
The flavor of this dish was fantastic, but am I the only one who found it way too salty?? It's quick and easy to prepare, elegant enough for company, inexpensive and simple enough for a weeknight family meal... but the saltiness made it nearly inedible. It's a good thing I didn't add the liquids from the artichoke hearts and the capers, or it would have been a total loss. I will make it again, but with a number of adjustments.

3 users found this review helpful
Reviewed On: Jul. 4, 2013
N'Awlins Stuffed Bell Peppers
I didn't care for this recipe. I'm from South Louisiana as well, but these aren't like any stuffed peppers I've ever had. The flavor was an odd mix, like the cook couldn't decide whether to make stuffed peppers or gumbo. I won't bother to change it... I'll just start over.

3 users found this review helpful
Reviewed On: Jun. 8, 2011
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