Dwight Profile - Allrecipes.com (11374888)

cook's profile


Home Town: Gulf Breeze, Florida, USA
Living In:
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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About this Cook
Old fellow, just retired and taking care of my 94+ year old dad.
My favorite family cooking traditions
Southern food
My cooking triumphs
I make a killer carrot cake
My cooking tragedies
Fruit cake. My grand mother made the best and I've searched for a recipe like hers. There ain't such a thing.
Recipe Reviews 49 reviews
Southern-Style Crowder Peas
I don't know why people would rate a recipe they didn't follow. Crowder peas are nothing like blackeyed peas. This recipe is perfect, the way it is. I was concerned about the amount of garlic powder, so I put half in and ended up putting the rest in. Glokey hit the nail on the head with this one.

0 users found this review helpful
Reviewed On: Jul. 30, 2014
Mom's Purple-Hull Peas
Almost gave it four stars because I only put a teaspoon of sugar in them and they were plenty sweet enough. I didn't get to my greenhouse yesterday to pick my okra, so today they were 8 and 9 inches long. They grow so fast here that they were still tender and flavorful so I used them. This is my new favorite side dish. My 96 year old father who compares all my cooking to his mom's said, "Hey, these are really good." and came back for seconds. That's like winning the Pillsbury Cook-off.

0 users found this review helpful
Reviewed On: Jul. 27, 2014
Italian Pizza Dough
I wasn't sure how to rate this. I didn't follow it very well. I started out with the intention of following it, but discovered I didn't have any eggs. Turns out, I'm glad I didn't. The egg makes the dough too cakeish. I wanted a lighter dough. I substituted about a quarter cup of hot tap water. The step I liked was stirring the oil and flour together. It seems to lighten the crust. I also didn't knead it but about two minutes. The more you knead it, the smaller and more uniform the holes in the crust made by the yeast are. I wanted more variation. It was easily elastic enough. It turned out just right as far as texture goes. Next time I'll add a bit more salt. I also don't understand people who want tons of flavor in the crust. Isn't that what you put the stuff on top for?

2 users found this review helpful
Reviewed On: Jul. 18, 2014

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