PamS Profile - Allrecipes.com (10541352)

cook's profile

PamS


PamS
 
Home Town: Plainfield, Illinois, USA
Living In: Philadelphia, Mississippi, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Photography, Reading Books
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About this Cook
I am 50 yrs old, have been disabled since 2003 with peripheral neuropathy. Cooking, while still a love of mine, is much more challenging. Many days pain keeps me from cooking at all. I am now limited to most recipes that mainly cook in oven, slow cooker or anything that really doesn't involve standing watching at stove. When I got sick, I had to teach my sons how to cook. They were 15yrs old and 10 yrs old at that time. All the teaching had to be from a sitting position as it took years to be able to stand any length of time. They now know how to cook, clean (maybe not as good as a woman but getting there), iron and wash clothes. They have surpassed their classmates in home abilities as they also help their dad. My husband,before I got sick,worried me some on how he would do in a serious situation always having been somewhat self centered. He not only came through with flying colors, he far surpassed that. He has been my rock, my anchor through it all. I spent 27yrs as a nurse and miss
My favorite things to cook
Dessert salads Dips cassaroles appetizers..esp stuffed mushrooms
My favorite family cooking traditions
We don't really have any "traditions" other than the set menus for holidays but even those aren't anything out of the ordinary from others. My sons beg often for chicken dorito cassarole though. We all love anything cooked on a charcoal grill. I don't care what they say, nothing beats that taste.
My cooking triumphs
I can bake just about anything as long as I have a recipe
My cooking tragedies
I can't make a bisquit to save my soul..and I live in the south lol.
Recipe Reviews 4 reviews
Cranberry Sauce Extraordinaire
I made this at thanksgiving and it is very awesome. Sweet tangy..good enough to eat with a spoon. I just mashed up with a fork rather than puree it though. We liked it chunky ourselves..very very good.

1 user found this review helpful
Reviewed On: Nov. 28, 2012
Chicken Breasts with Balsamic Vinegar and Garlic
this made an awesome sauce..next time will do bigger batch of mushrooms though since we all loved how the mushrooms picked up so much of the broth flavor. I might think about merinading my chicken over night though to get more flavor into it. I thought since I tenderized my chicken breasts so that it cooked evenly that it would also allow more uptake of the sauce but mine didnt. Loved the flavor though

1 user found this review helpful
Reviewed On: Feb. 28, 2012
Corn Fritters
while the texture was ok, not special, my only problem was how bland they were. Think I will either add more sugar or some maple extract..something anyway. Entire family felt the same. The powder sugar helped make them edible but just not all that yummy. This is my very first ever negative comment so was surprised. I follow recipes relgiously first time I use them, but I did think amount of sugar was small when I read it but didnt change it.

2 users found this review helpful
Reviewed On: Feb. 28, 2012
 
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