Patty Patricia Profile - Allrecipes.com (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 25 reviews
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
Ice Cream Sandwich Cake
One of my lifelong favorites, but with these changes: Use only 12 oz. of whipped topping. Use more pecans, 1 1/2 c., TOASTED, for great flavor. Hint: Don't layer the hot fudge; save it to heat later (microwave in jar) & drizzle over servings.

0 users found this review helpful
Reviewed On: Oct. 31, 2014
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I love preparing meals for my family, I grew up… MORE
 
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