dsb1147 Profile - Allrecipes.com (11629795)

cook's profile


Home Town: New Mexico, USA
Living In: New Mexico, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Photography, Reading Books, Music, Charity Work
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About this Cook
Grandmother of four. The kids always go to the pantry and/or the fridge when they come over. I love it...
My favorite things to cook
Like to use fresh veggies and herbs... from my garden if possible. Like to cook anything, really.
My favorite family cooking traditions
Have to be Mexican and Cajun style cooking. That translates into using a lot of spices!! My family has deep roots in the South, and my great grandmother was a baker by trade, so I also love to bake fresh breads, rolls, and cakes.
My cooking tragedies
Don't want to talk about it... yes, the experiences were that awful!! :-)
Recipe Reviews 10 reviews
Tipsy Peaches
AWESOME!! I served this tonight at a Memorial Day dinner and it was a huge hit! I did not have fresh peaches, so I used frozen sliced peaches. It still came out really well and cut down on the cooking time too. I cooked the sauce only until it started thickening, then added the half thawed peaches and stirred it all together until the peaches were heated through... about 15 minutes. They were still firm enough to cut with a fork. I think the whiskey adds a nice, nutty flavor, and we couldn't taste the liquor at all after the alcohol was cooked away. My husband said this is definitely a "keeper."

1 user found this review helpful
Reviewed On: May 25, 2014
Mom's Country Gravy
This is close to the same gravy my mother taught me to make when I was a young girl. We used this gravy over chicken fried steak and over mashed potatoes as well as a breakfast gravy. Add your seasonings to the flour before you cook it, and it is very important to make sure the flour is cooked... it won't be brown, but allow it to cook slowly so as not to burn it. You can't rush good gravy!! You MUST add the water only a little at a time... the pan will be hot and you may get burned by spatters if you don't. Instead of water, you could also use chicken broth or beef broth to add flavor. Then add as much milk to make it creamy and the consistency you want, warm through, and enjoy!

3 users found this review helpful
Reviewed On: Feb. 26, 2012
Pasta with Scallops, Zucchini, and Tomatoes
This is awesome!! But, like others, I made a few changes. There were so many comments about how there wasn't enough sauce, I started with double the sauce ingredients - partly because I was overloaded with fresh zucchini!! - and I treated the sauce like I do Italian sauces. I prepared the sauce first, including the fresh basil, and let it simmer for at least 30 minutes, longer is better, just keep an eye on it so the liquids don't cook away. Then I added the scallops and simmered them slowly in the sauce until done. Doing this really helps all the flavors to blend. This is so easy to adjust to your own tastes. Add tomato paste and a dash - or two - of clam juice (like I did), white wine, or whatever other liquids may strike your fancy for taste and consistency. And the sauce would definitely do well with angel hair pasta, linguine, fettucine, or just good ol' spaghetti!! I used small scallops, and based on the size of the scallops and the amount of sauce, I agree that small scallops are better for this particular recipe, too.

8 users found this review helpful
Reviewed On: Aug. 30, 2010

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