Mimi Profile - Allrecipes.com (10533833)

cook's profile


Home Town: Alexandria, Louisiana, USA
Living In:
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Southern
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The Spagetti Kid
About this Cook
I've been married for 49yrs. & when I married I only knew how to cook rice & only in my Mama's pot. The reason being, my Mom worked at the local college and being from south Louisiana ; rice was a staple at our supper table.I cooked the rice when I got home from school & when Mom got home from work she did a veggie or two and cooked chicken ,fish,beef or pork ; whatever she could make gravy with. She was a great cook but did't share her kitchen too much.Therefore my cooking experience was lacking to say the least. My new hubby was very patient as I learnd the basics
My favorite things to cook
I really do enjoy cooking outside on the grill. Not a gas grill but charcoal, thank you. You can put most anything on the grill & each Sat. nite when I cook the steaks I usually do chicken breasts also; to enjoy during the week. I love cooking seafood especially shrimp. I cook fish a lot because my husband fishes a lot, & my method of frying fish is unbeatable. I love baking turkey. Nothing smells so good as a turkey baking.-----------
My favorite family cooking traditions
Christmas time was usually called for the turkey & ham , lthe last few years we have done beef tenderloin. My daughter makes a blue cheese sauce to die for. Easter always calls for dying eggs. Always on Good Fri. My Grandchildren always do iwith me. My oldest one, Grant, is now 18 but has never missed dying eggs with me. It's a tradition hopefully he will do it till I am gone from this world. This past Easter his girlfrind joined in the fun.On Easter Sun. after church we all gather to break eggs w/ each other & see who will have the strongest egg. My brother won last year.
My cooking triumphs
I had a wedding reception for one of my daughtersand made a sandwich loafwith three different spreads that was a hit with all and was beautiful. The recipe came from an old 1960s Oster blender cookbook. You begin by finding a bread balery such as Holsum that will sell you a loaf of sandwich bread that is UNSLICED.Not an easy task unless you live in a small town. When you succeed in doin so freeze it on a cookie sheet and take it frozen to your butcher and have him slice off the crust then slice it longwise into four long slabs. Take the sliced home & keep frozen while you prepare the spreads. I made ham spread, cheese spread, & chicken salad spread. All these spreads are made in a blender or food processor so as to be smooth and of a proper consistancy so that it can be spread on the bread with ease. While the bread is still frozen spread the bread with each spread, stacking the slices as you would a cake. Ice your loaf with cream cheese & decorate w/chopped egg yoke olives----etc
My cooking tragedies
I have had many tragedys as most adventurous cooks have but the few that really stand out were my first biscuits that could have been used as hockey pucks. And the time I used the baking soda instead of the baking powder in my corn bread. Or maybe it was the time I forgot to cover the chuck roastI was cooking in the oven. It was to cook at low temp for 3 hrs, so I went shopping with my girlfriend who was to eat dinner with us. When we returned the roast was like a piece of charcoal. My friend who always called me Martha,as in Martha Stewart ; laughed till she cried ans said,"well Martha you have just fallen off your pedestal." I threw the pan in the trash opened all doors and ran out for a burger.Probably the worst tragedy was the time I made spagetti sauce with italian seasonings that weevils had taken over....I was not wearing my glasses but when I served the spagetti my husband asked what were the little black things in the sauce. I said , black pepper. He ate anyway. I puked.
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Cooking Level: Intermediate
About me: I like to eat and I tend to be a picky eater,… MORE

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