Patty Patricia Profile - (10934154)

cook's profile

Patty Patricia

Patty Patricia
Home Town: Just Say Cajun Area, Louisiana, USA
Living In: Arkansas, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Reading Books, Painting/Drawing, Charity Work
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About this Cook
Born in Cajun Louisiana to parents from Arkansas. Food influences from those areas plus Mid-West, Memphis, Italy, Western USA where I've either lived or traveled. Also love to experiment in the kitchen!
My favorite things to cook
Creative & new things, but also favorites from the past. I like all categories: appetizers, main dishes,veggies, baked goods.
My favorite family cooking traditions
My dear mother over-cooked many things probably due to her Southern tradition of cooking veggies a long time to soften them. Later, I learned that not ALL vegetables require long cook times & many taste better just slightly cooked. My mother-in-law is an excellent Southern cook & I learned some from her.
My cooking triumphs
Who knows? I've been cooking a long time and there've been many triumphs and failures since I like to experiment. Some requested items are Granny's Pound Cake -my mother-in-law's, Chinese Coleslaw, Fresh Apple Cake - we have a Granny Smith tree, Jambalaya, Calico Baked Beans, oh, & Leche Quemada -an updated microwave version of the Mexican candy.
My cooking tragedies
Too many to name! Experimentation does have it's rewards AND it's failures.
Recipe Reviews 27 reviews
Pumpkin Coconut Curry
Tried all of a can of 100% pumpkin instead of fresh pumpkin. Used almost all of the can of coconut milk & NO water. This made a rich, creamy & a beautifully colored sauce & more than enough for the amount of chicken called for. Needed to vary spices to taste.

0 users found this review helpful
Reviewed On: Jun. 6, 2015
Best Green Bean Casserole
4* is for the original recipe but I used others' suggestions + made it into a CHICKEN casserole: mixed green beans, FF onions (didn't have but around 3 oz), 1-1/2 c. cheese, soup, sliced water chestnuts, black pepper, garlic POWDER & real bacon bits in 9 x 13 pan. Mixed in precooked instant brown rice. Topped w/ some skinned roasted chicken (from deli) cut into chunks & pushed these down into casserole so they wouldn't dry out. Topped w/ about a 1/2 c. of the drippings from bottom of chicken container mixed w/water. 350 around 25 min. Would have been better if I'd had more FF onions on top. No extra salt was needed. Good & fast!

1 user found this review helpful
Reviewed On: Mar. 30, 2015
Best Stovetop BBQ Ribs
I assumed when the directions said to "bring it to a boil over medium heat" that one is the supposed to LOWER THE HEAT so that it will THEN "simmer for 45 minutes," which I did. Since I wasn't finished w/ the rest of dinner after 45 min., I added a little more water & continued simmering around 15 more minutes. This gets 5* because of ease, tenderness, quickness & taste. The flavor could be a bit spicier for us. PS The meat stuck to the bottom, but didn't burn. Does anyone have a solution?

0 users found this review helpful
Reviewed On: Dec. 15, 2014
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Cooking Level: Expert
About me: I love preparing meals for my family, I grew up… MORE

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