gayla Profile - Allrecipes.com (11781832)

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gayla


gayla
 
Home Town:
Living In:
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Quick & Easy
Hobbies: Gardening, Boating, Walking, Reading Books
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About this Cook
I have high expectations about how food should taste. After all, if it doesn't taste good, why eat it? :) And, I'm my own worst critic when it comes to cooking. I used to be, in my opinion at least, LOL, a very good cook which I attribute to growing up with incredible cooks. But, I've discovered that, again, for me, cooking is a skill and years of making do with microwave and precooked foods, have greatly diminished my kitchen skills. So, I'm now trying to get better.
My favorite things to cook
"Real" country Southern food. For example, where I'm from, we NEVER put sugar or flour in cornbread. Peas are not English or sugar, but are zipper creams. Butterbeans are tiny and either green or speckled. You don't actually put cream, or milk, in cream corn - basically it is just sweet corn cut off the cob with all the scraped "cream" and cooked in a cast-iron skillet with bacon grease, salt and pepper. Lots of other things, too, that I suppose even vary from one Southern region to another. Southern food, I have discovered, is not the same from one area to another, but, to me, it is what is common in rural South Alabama.
My favorite family cooking traditions
Anything I remember cooking with my beloved Mama Rosie. Thanksgiving morning was always fun because I'd help her make the Southern cornbread dressing and my job was to peel and chop the eggs. When I did this, a lot fewer egg whites made out into the dressing because I ate so many of them. She was locally renowned for her delicious cooking and other favorites include her amazing 14 layer chocolate cake (very thin layers made in cast iron skillets and coated with a cooked icing), chicken and dumplings (made with ice water and rolled), coca-cola ham studded with cloves, unbelievably delicious vegetables from our farm, bream with home fries, cheese grits and hush puppies. I could go on and on, she was the best Southern cook and there are just too many things to list. Bottom line is that that not only did she epitomize the Southern country cook, but she was, and will always be, my inspiration.
My cooking triumphs
Anything that I manage not to burn and that stands up to all the great food I ate growing up on a farm in the Deep South.
My cooking tragedies
Too many to remember. ;)
Recipe Reviews 29 reviews
Chipotle Crusted Pork Tenderloin
For those who said it was too hot and cut back on the chipotle powder to half or so, I wonder if you realize this is for TWO tenderloins, not one?

0 users found this review helpful
Reviewed On: May 22, 2014
Lemon Horseradish New Potatoes
Loved! Such a unique flavor. I never would have thought of putting horseradish on roasted potatoes, but it is wonderful. Like others, I quartered my potatoes - I used Yukon golds. I tossed them in the mix of butter (NEVER use margarine), S&P, lemon juice and horseradish and then roasted covered for about half an hour. I tossed them and then finished them uncovered because I wanted some crispy edges. One caution for me is that the leftovers were not nearly as good the next day - the flavor seemed off. So, at least for myself, I'll be making them just in the amount I plan to eat at one time. They are so good, I'm fixing to make some more right now. Thanks for such a deliciously different recipe!

2 users found this review helpful
Reviewed On: Apr. 26, 2014
Baked Denver Omelet
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do.

218 users found this review helpful
Reviewed On: Jul. 6, 2013
 
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