LeopardMoth Profile - Allrecipes.com (10448731)

cook's profile


Home Town:
Living In:
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Southern, Mediterranean, Healthy
Hobbies: Gardening, Reading Books
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The Lady of the Train
About this Cook
I'm a homeschooling mom, lovingly supported by my wonderful husband.
My favorite things to cook
Gumbo, jambalaya, and crawfish etouffee.
My favorite family cooking traditions
Family reunion crawfish boils with potatoes, onions, and corn.
My cooking triumphs
My husband brags on my crawfish etouffee, which to me is a triumph, since he can cook too!
My cooking tragedies
I have never lived down a pot of rosemary rice I made some 18 years ago, into which I admittedly put way too much rosemary.
Recipe Reviews 10 reviews
Bacon Pork Tenderloin
This was amazing! I didn't have apple butter, so I used unsweetened applesauce. I didn't have allspice, so I used cinnamon and a dash each of nutmeg and cloves. With wrapping, I sure didn't get 8 slices to do the deed twice... I used a whole pound to get it fully covered one time. Not that there's anything bad about that... Anyhow, I tasted the sauce before using it, and found it very, very bright and sweet, with little depth. So I added about a teaspoon of decaf instant coffee (unreconstituted). That added some nice depth to the flavor. Since I couldn't wrap the tenderloin twice, I glazed the meat itself, then wrapped it, then cooked 30 minutes, then glazed again, then returned to the oven. This got rave reviews, and I will make it again! By the way, those mentioning 160* as the proper temperature, the USDA has finally caught up with the chefs and has lowered the temp to 145*. Trichinae is very rare in the USA these days, and is killed at temps below 145* anyway. Enjoy!

0 users found this review helpful
Reviewed On: Mar. 3, 2015
Whole Egg Mayonnaise
I have now made this twice, with canola oil. The first time, I went directly by the recipe, except I substituted 1 Tablespoon of lemon juice for 1 Tablespoon of vinegar. I made it in my food processor. I incorporated the oil using the suggestion to jam a cup with a toothpick hole in the bottom into the lid, and pouring the oil in that way. The resulting mayonnaise had good flavor, but it was not very thick and it was greasy. The second time, I used several suggestions I had read for thickening mayonnaise. I added more salt (1 1/2 - 2 teaspoons) and more mustard powder (about 1 1/2 teaspoons), and I brought all ingredients to room temperature first. I was impatient, so I put the eggs into a bowl of hot water. They were ready in about 10 minutes. One other change I made, for flavor only, was going to all lemon juice instead of vinegar. We had been using Hellmann's Canola Mayo for a long time, and were accustomed to the higher amount of lemon. I also added some salt-free seasoning, which was completely unnecessary, but I wanted to play a little. This time, the mayo is nice and thick, with a wonderful flavor!

2 users found this review helpful
Reviewed On: Sep. 9, 2013
J.P.'s Big Daddy Biscuits
After over 20 years of trying to make biscuits that my husband likes, I have finally found the recipe! The rest of us like them, too. Very good biscuits! Thank you for sharing!

0 users found this review helpful
Reviewed On: May 11, 2013

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