Debbie Profile - (11061535)

cook's profile


Home Town: Iowa, USA
Living In: Quad Cities, Iowa, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Reading Books, Music
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About this Cook
I love to cook early in the Morning. So love reciepes that are better the 2nd time around.
My favorite things to cook
Fish, we love fish.
My cooking triumphs
My Shrimp Poppers! I spent a whole winter trying to make these great and freezable.
Recipe Reviews 8 reviews
Fisherman's Quick Fish
I love fried fish, so breaded the bottom of the fish and laid on a rack over a shallow pan that had parchment paper in for the drips. Then I piled the rest of the toppings on the top side of the fish. It would have turned out great and very crispy on both sides if I hadn't forgot about still good next time I will set timer.

0 users found this review helpful
Reviewed On: Jul. 1, 2013
Ham and Cheese Breakfast Quiche
This was great. I used Potatoes Obrian and let it sit all night in frig. For the stuffing I cooked up a pound of cheap greasy sausuage and onion. Then made just a little bit of suasage gravy. Poured that over the shell. Then put 6 beaten eggs with a little milk in them over top of of that and then put 2 cups of sharp chedder on top of that. It was sinful!

2 users found this review helpful
Reviewed On: Jan. 30, 2012
Shrimp Cheese Ball
Since they changed it a little, I would like to mention that I chop the shrimp up in small pieces. Leave as much of the spices that are attached to the shrimp as you can, more flavor in the cheese ball, as to the cup of butter, well it sure makes the flavor great, I wouldn't think you could fry that much onion and garlic with a couple of tsps. I have also made this butter sauce up, let cool for awhile (so the shrimp don't cook), and added shrimp and refrigerate for the day. Then Scewer and grill, these are great!

9 users found this review helpful
Reviewed On: Apr. 18, 2010
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