MOLYNEAUX Profile - (1048289)

cook's profile


Home Town:
Living In: Texas, USA
Member Since: Apr. 2001
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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About this Cook
I'm the mother of four teenagers (who try really hard to increase my grocery bill weekly) who have grown up with an advance appreciation of good food and generally eat most things presented before them. They critique and give advise about the dishes that I make and are partners in my cookings. I grew up on a Dairy Farm where I started cooking at 11 years old for the farm hands. My Mother in Law operated a Soul Food restaurant for many years and so from the beginning of my marriage I have inspired to become as good of a cook as her. After several years, my husband acknowledges and appreciates my cooking (and has several extra lbs to prove it :o) I'm the queen of the kitchen domain and really like the space to myself most days. It is therapy for me as well as artistic expressions. I know a lot about "downhome" cooking but am more interested in gourmet and ethnic cuisine these days. I love cooking for family and friends and love to entertain for many.
My favorite things to cook
Gourmet, seafood, ethnic, vegetarian and what I call "Adventurous American". I always am trying new and wonderful things, and always add my own twist to the recipes. I never have learned to leave a recipe "as is" and this has brought about wonderful, interesting well as a few "hmmmms".
My favorite family cooking traditions
I know I should quote the standard "cooking with my kids during the holidays", but the truth is... we don't cook much together. We do have the tradition of doing "little bites" for Christmas eve and I'm forever explaining to my children the use of a paring knife, or having them smell cloves and fresh rosemary. I have let them devise their own fruit dip and of course put sprinkles on desserts. I keep trying to convince them to become bakers, as this isn't my area of knowledge. In retrospect, our traditions have more to do with me teaching them the basics of cooking and the smells, aromas and etiquette that surrounds the food that we eat. We do still eat dinner together as a family (around a table with cutlery and napkins - not very traditional anymore huh?!!!) My hope is that they will grow up with the appreciation of good eating and hopefully carry it on to their own families.
My cooking triumphs
Wow! There have been lots....but a lot of flops also. LOL My favorites are when I make something out of leftovers or the unobvious and it comes out "Screamin' Good".
My cooking tragedies
I'm not much of a baker. Can't seem to get things to come out even (I think this is because I always just throw in a little of this and a little of that and baking requires something other than an ADD cook!!! Yes, I can make a mean choco chip cookie, a wonderful chocolate cake and I have mastered creme brulee'and a few other delightful things, but in general baking just isn't my thing and I sure wish one of my children would decide they Love it!
Recipe Reviews 57 reviews
Crispy Orange Beef
My recommendation for those of you that are not getting crispy beef to make sure that you are using a very lean cut of beef (no marbling), to make certain you are cutting the slices as thin as possible, to cook only about a fourth of the portion at one time at a high temp in about 1/4 cup of oil. You can add more oil if needed.

1 user found this review helpful
Reviewed On: Apr. 9, 2013
Moroccan Lentil Soup
Loved the flavor of this although I used vegetable broth instead of water and also put 2 cups of chopped spinach and 1/2 cup of chopped parsley into the pot. I also added 1 tsp curry powder and salt and pepper to taste. Near the end I added a 1/2 bag of vegetarian chicken and cut up 1/2 block of baked tofu. I did not have the cannelini beans, so left them out. Will definately make this again.

1 user found this review helpful
Reviewed On: Jan. 8, 2007
Annie's Fruit Salsa and Cinnamon Chips
This is a very versatile recipe. You may need to add more sugar depending on how fresh and sweet your fruit it. Delicious served with spicy foods. My company loved it and so did my kids.

7 users found this review helpful
Reviewed On: Nov. 14, 2006

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