FrankiAndPaul Profile - (10696994)

cook's profile


Home Town: New Orleans, Louisiana, USA
Living In: Dallas, Texas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Biking, Walking, Reading Books, Music, Genealogy, Charity Work
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About this Cook
I am a graduate student in Holistic Nutrition and appreciate healthy, quick, and easy dishes that are packed with nutrition that will keep me going to the next school project! I also like to jog, bike ride, and do pilates.
My favorite things to cook
I was raised in Louisiana, so my favorite things to cook are Cajun dishes, as I am Cajun French myself.
My favorite family cooking traditions
We would pock Easter Eggs for Easter then make deviled eggs with them. Apparently it's a Cajun cultural thing to "pock" Easter eggs which is a game you play where two people take the pointed ends of their dyed eggs and hit them together. The person who breaks the other's egg wins and gets to keep the other's egg.
My cooking triumphs
I have learned so many recipies off of of this website. My father-in-law served 10 months in a prisoner of war camp during WWII and every time I get a new recipe off of this website and see him smile it is a cooking triumph. Thank you all for sharing!
My cooking tragedies
I made this awful tasting pumpkin soup recipe for Thanksgiving one year that had cumin in it and didn't realize how much our family really hated the spice cumin! To make matters worse, my father in law was a WWII vet who had been in a prisoner of war camp and to serve him bad food was really awful!
Recipe Reviews 21 reviews
Bar-B-Que Sauce
This is a great recipe for bar-be-que sauce. It taste like the sauce at one of the popular Texas bar-be-que joints we frequent-only without the hydrogenated oils. I quadrupled the batch since it was for a 6 lb. brisket. I carmelized half of a large onion before I started (because we like onion) and added the rest of the ingredients to the pot, leaving the little bit of olive oil in the pot that was left over from the onion. I substituted 2 cloves minced garlic for the garlic powder. I also used organic catsup instead of the stuff that comes from the neighborhood grocery store. The organic kind is made from cane sugar instead of high fructose corn syrup, which taste WAY better. I think our catsup made a real difference. If you have access to it, try it! We used mostly organic ingredients, too, which have a better flavor than conventional foods-well to us anyway. I also added 1 1/2 tablespoons of Jack Daniels when it was finished cooking. I may use onion powder the next time so that it will keep in the referigerator longer. Thanks!

7 users found this review helpful
Reviewed On: Jan. 12, 2010
Pecan Pralines
As written, this recipe is a 1 or a 2, not because of taste, but because of presentation. If made as directed, they will crumble to bits. I am from New Orleans, where the pecan praline originated, and we NEVER put our pralines on wax paper. The heat from the hot liquid will melt the wax right onto the surface, making them impossible to remove, without breaking into bits and pieces. In New Orleans we use one of 2 surfaces-either a marble slab (done by most of the shops in the French Quarter that do demonstrations) or parchment paper. I also added a teaspoon of vanilla because we love vanilla. I only cooked them over the stove for 1-2 minutes. One to 2 minutes will yield light creamy tan pralines. Cooking them 5 or minutes will turn the sugar mixture a dark brown, which is still good to taste, just not that visually appealing. Also, these will come out waif thin, which is how they serve them in New Orleans, rather than as a big puffed cookie type. For thicker cookie like ones, just use less liquid. With modifications I think this recipe is a 5. It is the way I have seen them made since I was a little girl.

41 users found this review helpful
Reviewed On: Dec. 20, 2009
Creole Okra
This is a good creoled okra recipe. I was born and raised in Louisiana and this is almost how we would make it. I make mine in a slow cooker to make it even easier- just chop and heat. (Short on time.) I add basil, thyme, and Tony Chachere's Cajun Seasoning (instead of salt and pepper-it gives it more of a kick.) I just add to taste. My great aunt used to make this a lot and she used a cast iron skillett. If you have one do use it. It adds to the flavor, plus it adds iron to the diet. I use one when I'm not in a hurry and it is well worth the effort. Plus the cast iron burns off the slimeness of the okra. My aunt never once had slimey okra!

4 users found this review helpful
Reviewed On: Oct. 15, 2009

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