gingabebe Profile - Allrecipes.com (10985693)

cook's profile

gingabebe


gingabebe
 
Home Town:
Living In: Rural Northern Ky, Kentucky, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Photography, Reading Books
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About this Cook
I have been cooking from a very early age and love to try new recipes when I have time. I have a small farm and a husband that hunts so I love trying new recipes that use venison, fresh pork, chicken and veggies- all things we produce or hunt. I also commute to a city job so I rely on fast to prepare meal recipes through the week and usually get serious on the weekends!
My favorite things to cook
Cooking from scratch (like hummus, fresh bread, pasta, marinara sauce)- knowing what is in it is important to me. I love to cook anything Mexican, chile rellenos and salsa verde are my favorites to make. Monkey bread, chocolate chip cookies, lasagna, biscuits and gravy, anything grilled. Suppers in the slow cooker- there's a lovely feeling knowing supper will be ready and waiting when you get home from work! Looking over this list, most things are very fattening. I usually cook lightly with a couple of rich meals thrown in each week so I guess I enjoy cooking the fattening stuff more! Maybe because my family gets more excited about lasagna than salad.
My favorite family cooking traditions
Christmas wouldn't be complete without a country ham and a blackberry jam cake. Sunday mornings are our big breakfast days, the one day a week when my husband and I are both home and can cook together due to our different work shifts. I am still trying to perfect my biscuit recipe to taste like my grandma's used to.
My cooking triumphs
Long ago I made a caramel pie that was astounding. I lost the recipe and can't find another like it. My best triumph would have to be the perfect pork chops I cooked for my then future husband. I haven't cooked pork chops like those since, and he says I just lured him in with that meal! I used a marinade mix that has since been discontinued, so it looks like he's out of luck!
My cooking tragedies
The first time I made gravy it was like paste. I was only 12 at the time and my friend was staying over and wanted fried chicken and gravy. The chicken was a bit bloody and the gravy was paste. She ate the outside of the chicken that was done and the gravy and said it was great. She is still a good friend! I once put 2 tablespoons of garlic powder in a batch of broccoli soup instead of 2 teaspoons.
Recipe Reviews 14 reviews
Old Time Kentucky Bacon Milk Gravy for Biscuits
This is the same recipe my mom taught me to make, best gravy for biscuits for sure. Great with some "runny" eggs, don't forget fried potatoes and grits if you really want to go over the top. This gravy is for my once a month breakfast splurge or for the days I will be duing hard work and will burn it all off. The gravy will look very runny, I was taught to turn off the burner when it bubbles and by the time you have everything else out on the table the gravy will be thickened- it must cool a bit.

9 users found this review helpful
Reviewed On: Mar. 5, 2013
Chef John's Buttermilk Biscuits
I have tried many a biscuit recipe trying to find one similar to my late mom-ma's. Well, this one wasn't it, but boy was it wonderful! Easy to make and a bit crisp on the outside and so soft inside. I made it for biscuits and gravy but they were just calling for jam. I only had salted butter and cut back on the salt to 1/2 tsp and they came out fine. A keeper for sure, thanks for posting this recipe Chef John!

0 users found this review helpful
Reviewed On: Oct. 4, 2012
Kentucky Pecan Pie
I saw this pie had great reviews, except someone who said it was too sweet. A pecan pie is sweet, they are supposed to be very sweet, hence the large amounts of sugar and corn syrup. This recipe was perfect, my sister always won the grand prize ribbon for pies with a pecan pie that tasted just like this. She would take halved pecans and carefully arrange them on top so it looked perfect just in case you want to try it out in a competition. Lastly, this pie is not the sweetest pecan pie I have ever tasted, there are some that make your teeth hurt from the sweetness, this is not one of them- this one's a keeper!

1 user found this review helpful
Reviewed On: Dec. 21, 2011
 
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