Rock_lobster Profile - Allrecipes.com (11170677)

cook's profile

Rock_lobster


Rock_lobster
 
Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Kids
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Painting/Drawing
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About this Cook
I'm a video game nerd who has fun messing around in the kitchen.
My favorite things to cook
I love to make explosively-full omelets (especially at "brinner" or breakfast-for-dinner), anything in my slow-cooker, and Mexican-inspired casseroles.
My favorite family cooking traditions
My favorite family meals growing up were chicken & dumplings, blinis with applesauce, and pot roast with carrots and egg noodles. New traditions w/ my husband, daughter and I include nights of the week where one of us always chooses the menu, and one "free-for-all" night that I have off from the kitchen, and they can scrounge for leftovers. I also like using Sunday afternoon for making several days' worth of meals ahead to make work days easier.
My cooking triumphs
It was very intimidating to host my first Thanksgiving a la rock_lobster several years back, but it turned out successful and delicious, and now I'm always happy to pitch in at any holiday meal.
My cooking tragedies
I accidentally put sweetened condensed milk into a corn chowder instead of evaporated milk! /barf. Also, I was on vacation and had to make do with what the rented cottage had and prepared Paella in a big soup pot with ill-fitting lid. 2 hours later, and hungry folks nibbling hors d'oeuvres in anticipation of dinner, and the rice was half crunchy-disaster, half squishy pudding-consistency. Mistakenly bought puff pastry dough instead of phyllo dough for a slender, Nutella-filled dessert treat that ended up exploding into a dough-ey snake in my oven.
Recipe Reviews 398 reviews
Schwarma
Schwarma Haiku: "This was a neat meal. Fun to decorate pita! Subtle marinade." Wish that I'd been able to marinate overnight (it was more like 6 hrs. for mine) and I also wish that I had a proper broiler pan (improvised w/ foil.) The one thing that was beyond difficult was flipping the chicken half-way thru the 5 min. broil when it was "thinly-sliced" - maybe I shouldn't have cut SO many thinly-sliced slices, but I just couldn't flip them all, and ended up getting more frustrated (and all of us ready to chow down!) than anything else. But as far as taste and presentation goes, it was really fun to stuff the pitas w/ the cucumber, onion, tomatoes and chicken, and drizzle in Ranch. I think I'd like to try the marinade on just chicken breast next time, and put on the grill.

0 users found this review helpful
Reviewed On: Jun. 27, 2014
Ma Hunsicker's Spaghetti Sauce
Ma Hunsicker's Spaghetti Sauce Haiku: "Halved the recipe. And didn't have celery. (When to add the wine?)" Other than using some dried celery flakes instead of celery (would've preferred the real thing, but didn't have any), I was faithful to this recipe. Red wine was listed on the ingredient list, but never mentioned in the directions, so I ended up stirring it in at step 3. Let it simmer for the recommended 3 hrs, and yes, it required frequent stirrings during that time. Served over 1/2 spaghetti noodles, half "zoodles" (zucchini cut into noodle-ey strips and sautéed in a little olive oil). Good sauce, and once my tomato garden explodes later this summer, I may swap the canned out for fresh and make triple batches of this to freeze.

0 users found this review helpful
Reviewed On: Jun. 27, 2014
Grandmother's Polish Cabbage and Noodles
Grandmother's Polish Cabbage & Noodles Haiku: "So simple, so good. Swapped ham out for kielbasa, coz it brings the 'yum!'" Recipe submitter mentions using kielbasa (that I'd pre-browned w/ the onion b4 adding the cabbage) in place of ham, and not having farfalle, I used the remnants of 2 boxes of wagon wheels and twirlies to finish them off. The kielbasa really adds a nice dimension of flavor to the cabbage, and I think that the butter (while seemingly of a decadent amount to use) really makes this great too. Very humble, very comforting - hated that when serving it we needed a sprinkle of salt and pepper, but otherwise, a meal we'll gladly have again.

0 users found this review helpful
Reviewed On: Jun. 27, 2014
 
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