bigsisd2hga Profile - (11291649)

cook's profile


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Living In: Texas, USA
Member Since: Mar. 2010
Cooking Level: Expert
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About this Cook
Married with two children. Husband and son EXCESSIVELY picky eaters so my cooking is sharply limited from what I love to cook. My daughter is limited to low fat, minimal protein, high complex carbs.
My favorite things to cook
Roasts, Slow Cooker meals, anything new that catches my interests. I do not cook very many desserts.
My favorite family cooking traditions
When my son was little we made cookies together, eggs in a basket, teddy bear pancakes, and green eggs (a small amount of savory to give green tinge) and ham. Because my husband will not eat anything but hambergers, pizza, meat, potatoes and corn :( When he is away we load up on rice and cream gravy, Mexican or Asian food!
My cooking triumphs
My own recipies (not measured!) for smothered duck & steak, pork roast with curried rice, shrimp in a lime butter onion sauce, my toss together gumbo, scratch spaghetti sauce, cream gravies and rice gets me a hug from my son, and buttermilk biscuits. Birthday cakes were always a favorite with me. Hits were my block cakes, a Toy Story theme using characters bought at Toys R Us, green soldiers, Buzz/Woody from McDonalds, graveyard cake for Halloween, Hot Wheel cake with hotwheels and dirt track made from brown sugar. I'll have to think of something for graduation.imagination makes the sky the limit.
My cooking tragedies
Fried chicken or chops never keep their crusts on. I have yet to get a good scald on them for a nice crispy crust. I made my sister a cherry filled chocolate pound birthday cake which erupted with cherry lava, before cutting. I baked two angel food cakes which exploded into sections when baking over the top of the tube pans. Was a mix, followed to a t..but, there it was. My buttermilk biscuits are great but it took practice to perfect, they would either crumble or paper weight heavy..but, practice makes perfect. There is no recipe for it so it is done by ingredients and feel of the dough as they are not cut-out but hand rolled.
Recipe Reviews 2 reviews
Slow Cooker Chicken Cordon Bleu
This is the first thing I've cooked that in 22 years my husband has ever gotten enthusiatic enough to want to bump up a few things. The first time I had it too soupy so I halved the milk with heavy cream and it was perfect. We hammered the chicken, layered it, cheese (which we used provolone and I finished out the bit of swiss I had, layer of shaved ham, another good layer of soup sauce as the chicken breasts actually thinned enough to make two. So we had that second layer of meat and cheese topped by the breading. I cooked on hi for 5 hrs. It was moist, savory, and everyone loved it. It goes WAY further, I would suggest this amount for at least six. I sliced and served it onto a platter and all of the layers held together so it was quite attractive as well. This was done in my large oval crock (not sure size). I would not suggest doing it in anything smaller. The width and shape of the oval crock made it easy to slice and remove. It has to be cooled before slicing if you want a good hold of the layers for looks and then warn, This is the best recipe we've used and it as our guidance we just did tweaks for his taste. While there may be lots of way to tweak to your taste, without this recipe would be absolutely nothing to start from. We cannot thank you enough for providing it.

0 users found this review helpful
Reviewed On: Feb. 10, 2013
Irish Pound Cake
So easy, so smooth...I may add a little more Jamison (I love Jamison's and the hint of it made me want a little more to that richness) and perhaps a wee bit more mace but wouldn't make any big changes to is as it is a wonderful finish to a St. Patty's meal (make sure to make room for it) with a cup of coffee. It is however mouth-watering without changes and of all pound cakes I've ever made, it came out of the pan easily with a beautiful top.

3 users found this review helpful
Reviewed On: Jun. 19, 2012

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