LWS777 Profile - Allrecipes.com (1087504)

cook's profile


Home Town:
Living In: Bremerton, Washington, USA
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Walking
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About this Cook
I started serious cooking at age 16 when my mom went to work and she didn't want to start making dinner at 6 PM after getting home, so she made me a deal. I would cook dinner all but 1 day of the week and that would be part of my allowance. That was 28 years ago and I've been at it ever since. I say if you can read and follow instructions you can cook!!!
My favorite things to cook
Main dishes, BBQ (Marinates Rib Eyes topped with sauteed mushrooms and sweet onions), Casseroles, Soups (THICK Cream style)
My favorite family cooking traditions
I ALWAYS cook the entire Thanksgiving meal except the vegetable which is my wifes job. I do the Turkey, Stuffing (NOT Boxed!), Potatoes, Deviled Eggs, Dips, Etc...
My cooking triumphs
I found out EARLY that the things I thought would be FANCY and HARD were quite EASY if you FOLLOWED INSTRUCTIONS. Turkey, Rib Roast, Quiche, Etc...
My cooking tragedies
I invited my pastor and his wife over for dinner and I was making Lasagna for the first time (NO Problem, I was following the instructions)I learned that after I boiled the noodles in the GLASS pot that if you pour out ALL the water and leave the noodles in the GLASS pot that they will stick to that pot and will not come out unless you scrub them out!! Needless to say I went immediatly to the grocery store for some more noodles. Next time I poured them quickly into a collander with good results. The rest of the prep went smooth.
Recipe Reviews 7 reviews
Grilled Korean-Style Beef Short Ribs
My whole family, 3 kids and all said we will have to make this a "regular recipe"! I couldn't find the Lg Asian pear, so I used a bartlett. All the asian ingredients were available at the grocery store. I want to make this again and will hunt for that Asian pear to see if there is a difference.

6 users found this review helpful
Reviewed On: Aug. 5, 2012
Chicken Marsala
I used several tips from Previous reviewers as well. I stuck to using the two wines but after browning the chicken I removed it and sauted the mushrooms (Double the batch) in the oil/butter the chicken had just fried in. Then poured in double the amount of wine and made a slurry of the left over seasoned flour and canned chicken broth. Once mostly thickened I poured in about 1 cup of HEAVY CREAM! Turned the fire way down and stired it and put the chicken back in to simmer for the 10 minutes. All I can say is YUMM YUUMMMM!!!

0 users found this review helpful
Reviewed On: Oct. 4, 2008
Spinach Stuffed Chicken Breast
This didn't have the impact we thought it would. We didn't taste the cheese or sour cream like we thought we would. The garlic flavor was good but we will look for another recipe.

1 user found this review helpful
Reviewed On: Dec. 27, 2007

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