GatorGuff Profile - (10467654)

cook's profile


Home Town:
Living In: Land O Lakes, Florida, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian
Hobbies: Scrapbooking, Walking, Reading Books
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Me and my dog Guff
About this Cook
I'm 26 years old and happily married to my husband of 6 years. I love to cook, but after a day with a class full of kindergartners I get tired so I do like to make simple meals. My husband and I have two adorable pups, a Beagle named Guff and a Beagle/Coonhound named Zoe.
My favorite things to cook
Chicken, beef, and pasta dishes. I'd really like to learn more casserole dishes. My husband's favorite things to eat are chicken enchildas, spaghetti, meatloaf, and Japanese chicken and steak with veggies
My cooking triumphs
My chicken Marsala comes out really well and I have quite a bit of comments on my chicken con queso dish. I have to admit, my personal triumph was a cheesecake I made in January 2007. I put a lot of effort into it and it came out perfect...taste, look, texture, everything - too bad I didn't write the recipe down.
My cooking tragedies
Cookies. I just can't get them to puff up. Their either too flat, or they turn out like pancakes. I baked chocolate chip cookies for my brother for his birthday a few years ago, and he ended up eating them with maple syrup because they were so pancake like!
Recipe Reviews 11 reviews
Chicken Cordon Bleu I
This recipe is very good. The only thing I add is a thin line of honey mustard before I roll up the chicken.

7 users found this review helpful
Reviewed On: Aug. 8, 2011
Quick Black Beans and Rice
With the onions I add mushrooms (I don't measure, just put about a 1/2 cup in). Also I put in minced garlic and let that cook with the veggies. I delete the tomatoes and add Worcestershire sauce (about a teaspoon) and Adobo seasoning (to taste). I use white rice instead of brown because that's what I always seem to have on hand.

5 users found this review helpful
Reviewed On: Aug. 8, 2011
Chicken Pot Pie IX
I use deep dish pie crusts and there is still a lot of filling I don't use. I do cut back on the sliced celery (to 1/4 cup) because I don't like the heavy celery taste and I think the celery seed is enough. I cut back on peas (to 1/2 cup) because I felt like it was pea overload. Other than that, this recipe is amazing. My hubby loves putting it on top of plain mashed potatoes.

2 users found this review helpful
Reviewed On: Aug. 8, 2011

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