MomOfAFlock Profile - Allrecipes.com (11674180)

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MomOfAFlock


MomOfAFlock
 
Home Town: Missouri, USA
Living In:
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids, Gourmet
Hobbies: Sewing, Walking, Hunting, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
With a wonderful husband who will eat ANYTHING and 6 children with 6 different levels of pickiness, preparing a variety of meals that we can all eat is somewhat a challenge. But there is definitely something for everyone here, and with the help of all the other Allrecipe cooks, I have been changing up our meals at least once or twice a week. Some meals were hits. Others were not! But our mealtimes have lost some of their boring factor since I joined this site!
My favorite things to cook
Always and forever, desserts are my favorite things to create. But I would be a pretty irresponsible mom if I put all my efforts into the least healthy of the courses! So (perhaps to ease my guilty conscience,) healthy cooking is where my interest next turns. And that would be followed by slow cooker recipes, and other plan-ahead options, breads, and grilling.
My favorite family cooking traditions
My husband and I will celebrate our 20th wedding anniversary this year. The first meal he requested I learn when we began as a couple, was fried chicken. In the past 20 years, that has become my masterpiece. We have fried chicken once every week or two, and ALWAYS if my in-laws are visiting! As far as cooking "traditions" go, I also create personal cake sculptures for my children on their birthdays. Depending on what each child was "in to" at the time, I have made everything from castles, to racecars, to horse ranches. Granted, they don't look like something made by the Cake Boss, but they are made with love, (and like everything else, when you are on a budget, homemade wins out!)
Recipe Reviews 29 reviews
Pre-Packaged Smoothies
Excellent concept! I love speeding things along in the mornings. Here is another hint to add to your idea. Many canning jars have openings that are the same as the bottom of a blender pitcher. Portion your ingredients into single serve portions, and freeze in pint sized jars (lids on, but not "canned") In the morning, just take the lid off a jar, replace with the blender base/blades, invert and put on the blender. Push the button and do your thing! This way, if you don't need 4 servings, you can make single servings and drink right out of the jar. We use canning jars as glasses all the time. Plus, you can freeze different combinations of fruit for your smoothies, to keep everyone supplied with their favorite tastes. Oh, and I also add a little milk before blending, just to smooth it up a little. If you don't have room for jars in your freezer, go ahead and baggie up single serve portions as instructed in the recipe, then blend in a canning jar. No cleaning the blender pitcher!

3 users found this review helpful
Reviewed On: Sep. 6, 2013
Springfield Cashew Chicken
As it is written, I give this a 4-rating. I too am from Springfield, MO, and have a recipe that is very close to this. However, mine calls for sugar in the sauce, and I really believe it gives it something that this recipe is lacking. Also, my method for battering is different. I coat the pieces in flour first (let sit in the flour to soak up the moisture on the chicken) then soak in a mixture of 4 eggs to 1 1/2 cups milk, also for a few minutes. Then redip in flour and deep fry. This makes the most incredible coating on the pieces, that really holds onto the sauce. By the way, I also use that method to make to-die-for chicken strips, adding salt and pepper to the final flour.

1 user found this review helpful
Reviewed On: Feb. 10, 2013
Fried Sweet Potatoes
As written, I give this recipe 4 stars. It is very close to how I do sweet potatoes for the holidays. I slice my potatoes first, (I know with larger sweet potatoes this is not easy unless you have a good medallion slicer,) parboil for 2-3 minutes, then fry a few at a time in a little butter (I don't measure.) While they are frying, I SPRINKLE a little brown sugar across the lot of them. After a few minutes, I flip them and do the same on the other side. Then I move these to a serving dish in a warm oven, and repeat until all the slices are fried. The texture is much better than trying to fry all at once, and I'm sure I use WAY less than 2 cups of sugar. I doubt I use a full cup. The sweetness of the potatoes is simply enhanced by the brown sugar, not overpowered by it.

3 users found this review helpful
Reviewed On: Oct. 26, 2012
 
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