sprtsracer Profile - Allrecipes.com (11072015)


Living In: Daytona Beach Shores, Florida, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Camping, Boating, Fishing, Photography, Reading Books, Genealogy, Wine Tasting, Charity Work
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Blog...  2 posts
Feb. 29, 2012 11:33 am 
Next up for the Allrecipes Allstar Brand Ambassadors should be the most fun and challenging task...using Fiber One in any original recipe you would like to create. This could be anything from pop tarts to popcorn! Appetizer, soup, salad, side dish, main course or dessert, it doesn't matter!… MORE
Asian Potatoe Pancakes
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From The Blog:  Tomatillos and Testosterone
Asian Potatoe Pancakes
Nothing but the best! Ghirardelli Chocolate, Skippy Peanut Butter, and Fiber One!
About this Cook
I absolutely love meat and potatoes, but I don't consider myself a 'meat and potatoes" type of guy. I am adventurous and enjoy trying out both new ingredients and new techniques. I am at home in the kitchen, and I love to experiment. Normally, I only cook for my wife and myself (we are retired), but I am equally comfortable cooking for 50 or more. I have cooked outside at race tracks for my friends, helped out other friends in their restaurants, cooked for cast parties in my community theater groups, and I also devour several "foodie" blogs. I intend to start my own blog in the near future. I retired with 32 years service from the US Army as a Chief Warrant Officer.
My favorite things to cook
I enjoy cooking ethnic foods the most. If I had to name a favorite, it would be true Mexican, although I also like "Tex-Mex" (there IS a difference). I also like Indian, Caribbean, Thai, and other spicy cuisines...the hotter, the better. That being said, a plain prime rib roast with Yorkshire Pudding and real gravy, or, one of my all-time favorites, medallions of pork in Dijon sauce with Basmati rice and asparagus spears, turns me on just as easily. I also believe it's hard to beat a good cut of steak, simply seasoned with salt and pepper.
My favorite family cooking traditions
My roots are in the South, having been raised in WV. My mother and grandparents on her side were reared on a farm in Putnam County, WV, which is now mostly housing developments. On the farm, they raised cattle, hogs, tobacco, chickens, turkeys, all number of vegetables (corn, green beans, tomatoes, pumpkins and other squash, watermelons, cantelopes, potatoes, etc.). As a pre-school child, I remember going to the "old homestead" with my grandparents on weekends and witnessing the harvesting of the the crops, milking the cows, collecting the eggs and slaughter of the animals. The evening meal consisted of the fruits of that particular day's labor. Everything was cooked on a big wood-fired stove with self contained oven, which had to be stoked. The only seasoning I recall was salt and pepper. My favorite dish back then? A dish called "paddle-soup and biscuits". It was like biscuits and gravy, but thinner...milk added to bacon grease. The biscuits were made with lard and buttermilk! Yummmm
My cooking triumphs
While helping out one of my many friends who had restaurants, having customers come in and asking if I was on duty in the kitchen. If I was, they would order steaks or something that required more work in the kitchen. If I wasn't on duty, they would order one of the typical "Sysco" entrees, which anyone could do. In one particular case, I was asked to do some "from scratch" soups...something they never let the head chef do. By that, I mean they didn't trust him to make anything from scratch, and he was relegated to the standard "Sysco" entrees and sides, as well as the "packaged" gravy, plastic-bag prepared soups, etc. I still consider my greatest triumph, however, is cooking something new for my truly "meat and potatoes" wife and having her enjoy it.
My cooking tragedies
Now that's a great question, and I have no problem answering it. One word...Pasta! When I first started out, I was making a "Blackened Chicken Pasta" for three other friends while on a camping trip. The weather turned cold, it started raining, and I was cooking on a Coleman stove. I could not get the water to come to a rolling boil for the pasta (Angel Hair). I decided to chuck it in there anyway. Big mistake! The pasta turned to total MUSH! I had school glue in first grade that tasted better! (Come on now...admit it...we've all tasted school glue!) Well, at least the chicken tasted great, and we all had a good laugh from it.
Recipe Reviews 6 reviews
Country Goulash
This is NOT supposed to be "Hungarian" Goulash! It is an Americanized version as plainly stated in the recipe description.It is also the way I make mine, and it is very good! There are plenty of recipes on here for Hungarian Goulash if that is what you want. Sue...please don't review a recipe unless you have made it and tried it. If you have not done so, then your review is meaningless.

42 users found this review helpful
Reviewed On: Oct. 12, 2014
Chicken Cordon Bleu II
I am not really rating this recipe, as I haven't tried it, but I plan to and will honestly rate it then. It looks delicious! I am, however, a bit disturbed about the video, which depicts using tongs to place the raw chicken into the skillet, and what appears to be the same tongs to turn the chicken and then take the cooked chicken out of the skillet and place it on the platter, thus allowing for the possibility of contamination. Personally, I never use the same utensils to handle raw chicken and cooked chicken without a thorough cleaning/sanitizing step in between. I'm not trying to be a pain...just trying to protect the health of my fellow allrecipes members. I'll leave 5 stars here now just so I can post this, as I do not want to ruin Behr's ratings, as Behr is not responsible for the video. I would normally have a glass filled with a water/bleach solution handy in order to sanitize the tongs between contacts with the food.

7 users found this review helpful
Reviewed On: Jan. 30, 2013
Kalua Pig in a Slow Cooker
This is an outstanding recipe, and one I have been making for sometime now. In order to mimic the bannana leaves, I always put a layer of fresh greens (Spinach, kale, etc.) in the bottom of the slow cooker before I place the roast. The greens also make a great accompaniment to the pork. Forget the mesurement of the salt and liquid smoke. Just rub the roast first with sprinkles of liquid smoke and use enough salt to coat. Place upon a hefty bed of greens and cook on low overnight and into the next day. YUM!!!

21 users found this review helpful
Reviewed On: Mar. 31, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Married for over 30 years living in a very small… MORE
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