Carla Profile - (10784726)

cook's profile


Home Town:
Living In: Pascagoula, Mississippi, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Southern, Dessert, Quick & Easy
Hobbies: Scrapbooking, Reading Books, Genealogy
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About this Cook
Newly retired and ready to make my husband's favorites and try recipes I have had for years, but never had the time to make.
My favorite things to cook
I love to make seafood dishes using shrimp or crabmeat, which is plentiful on the Gulf Coast.
My favorite family cooking traditions
I prepare homemade Chicken-Okra Gumbo with our family coming over. We have apple and chocolate pie for dessert. Each Halloween, I make old-fashioned popcorn balls.
My cooking triumphs
My triumph was mastering the best Italian Cream Cake for the adults at our kid's birthday parties.
My cooking tragedies
My trying to make my Mother's feather-light divinty, which all comes down to technique completely. It can't be sticky and has to be moist inside. I will try again though...ha.
Recipe Reviews 3 reviews
Ann's Shrimp Etouffee
Delicious! I added 1 can of Ro-Tel tomatoes, original or mild, and I used only 2 cups water. A friend used the RoTel tomatoes and 1 can cream of celery soup to replace the fresh celery,and she said it was so good. The gravy makes the shrimp and rice delicious.Fresh garlic and onions make it so good. I like alot of onions, so I increased it to 1 more onion in the recipe. Super good! I didn't cut up the shrimp, just choose the size of shrimp wanted.

1 user found this review helpful
Reviewed On: Aug. 24, 2006
Olive Cheese Appetizers
My cheese balls turned-out perfectly, but I made these changes: Substituted olives for small cocktail sausages, cut into thirds. Used cayenne pepper, instead of paprika, adjusting the heat to your preference. Used parchment paper, and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag, after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking, otherwise they can be dry. This is my favorite snack for my family, and they like a large pecan inside the ball, instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment, but too much flour will make them dry. The pan does not need to be greased, and using parchment paper makes an easy clean-up possible. The heat from sausages, tabasco, or cayenne pepper picks it up, and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy!

37 users found this review helpful
Reviewed On: Aug. 24, 2006
Creme Brulee II
Delicious and easy to make for a simple dessert. I like to leave the sugar off the top, as it is great without it.

0 users found this review helpful
Reviewed On: Aug. 23, 2006

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