Ginger Hackley Profile - Allrecipes.com (1228309)

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Ginger Hackley


Ginger Hackley
 
Home Town: Winston-Salem, North Carolina, USA
Living In: Winston-Salem, North Carolina, USA
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Wine Tasting, Charity Work
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About this Cook
Born and raised in Winston-Salem.
My favorite things to cook
Family dinners, and anything southern.
My favorite family cooking traditions
Thanksgiving is my favorite holiday. I have developed my own way of preparing and roasting a turkey, which includes stuffing the gut packed full of fresh roseamry. Also, we always make a particualr gelatin salad that is layered with sour cream. I just love getting out the china, setting a beautiful table, cooking, and having family and friends present.
My cooking triumphs
Once, for a volunteer dinner party, I made six homemade lasagnas: 2 with beef, 2 with sausage, and 2 vegetarian. The vegetarian was especially good. I chopped all the vegetables in a food processer and sauted in olive oil and garlic. Soo good!
My cooking tragedies
Pepper Soup. Early in my marriage, I was cooking chicken soup, and accidentially poured several tablespoons of black pepper into the pot. We thought it could be salvaged, but it was not salvagable. Also, one Xmas eve, I tried making a pina colada pound cake. The recipe was wrong (too much milk) & it spilled all over the oven & weighed a ton. We put it in the trash, and even the raccoon would not take it!
Recipe Reviews 6 reviews
Chinese Pot Roast
I made this for my mother's birthday dinner last weekend, and it was wonderful. Several reviewers used less soy sauce, but instead, I just added another cup of water. I was also out of celery seed. A few potatoes, celery, carrots, quartered onions and fresh mushrooms were added for the last hour. The meat and vegetables were removed to rest for about 20 minutes while the gravy was made. The roast served with crisp lightly steamed brocoli florets, mashed potatoes, and fresh fruit salad.

0 users found this review helpful
Reviewed On: Mar. 4, 2013
Sausage Balls
Just made sausage balls for the first time ever, after reading many reviews and tips. I followed the recipe, using mild sausage and sharp cheddar, and tripled the recipe. The first batch, after baking for 25 minutes at 350* did not keep the ball shape, were more like biscuits and raw inside. The taste was also bland. Here is how I modified the recipe: • Rolled the balls no larger than a walnut, and put in a metal bowl. • Put the bowl in the fridge for 30 minutes and between batches. • Used parchment paper. ( Great stuff!) • Baked at 400* for 18 minutes • Cooled on a metal rack. • Allowed the baking pans to cool completely in-between batches Also, the next time I will use a spicier sausage or add some Texas Pete and ground red pepper

2 users found this review helpful
Reviewed On: Dec. 23, 2012
Sweet and Spicy Sweet Potatoes
We hate marshmellow sweet potatoes, and were looking for something different from mom's "Pone". This is a GREAT way to prepare sweet potatoes. My Family LOVED it. Yumola.

2 users found this review helpful
Reviewed On: Apr. 8, 2012
 
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