AUDREYWAITE Profile - (1254307)

cook's profile


Home Town: Jerome, Idaho, USA
Living In: Kennesaw, Georgia, USA
Member Since: Sep. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Hiking/Camping, Camping, Biking, Walking, Fishing, Reading Books, Music
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About this Cook
I am a thirty year old with a love of food and a growing need to watch calories. I'm pretty easy-going when it comes to food, but I must have easy and good recipes or they never get made. I am a sucker for fast recipes, ie. small number of ingredients, fast cook times and easy substitutions. I'm also a sucker for desserts although I haven't made many from this website. I have too many really great family recipes. Well, that's me!
My favorite things to cook
Curries, Chicken Jambalaya, Sugar Cookies (actually any kind of cookies), Asian Food, Peanut Butter Bon-Bons, Anything new I can test on my husband
My favorite family cooking traditions
My mom and I would make about 200 sugar cookies for Halloween and Christmas. Then my whole family would help us frost and decorate them. We had to make alot because half the cookies would disappear while being "frosted".
My cooking triumphs
I single-handedly catered a holiday dinner and dessert party for my fellow employees at a luxury resort. I loved cooking the food and the Christmas candies. Although it was alot of work, I would do it all over again in a second. I also love the fact that I can cook food for my family that they not only love, but are willing to finish off the leftovers.
My cooking tragedies
I once made a peanut butter pie that ended up as peanut butter flavored cement. I still don't know what I did wrong, but it seriously was a slab of hard and slimy gelatin/cement. It was horrible!
Recipe Reviews 45 reviews
Breakfast Sausage
I've always bought tubes of sausage from the store and it turns out that I can make it for much cheaper. Boneless pork loin goes on sale regularly here and I can have my butcher grind it for me. This recipe is great - I did sub 1 tsp italian seasoning for the marjoram since I didn't have any, but the sausage still came out great! The spice combo is super yummy and lends itself to lots of recipes. I like to mix a pound of this sausage with 1/4 C crushed ritz crackers, 1/3 C grated parmesan cheese and 1 whole egg to make to-die-for meatballs. Thank you so much for this recipe. I'll never need to buy ready made sausage again. Oh, I also made patties from the other pound of sausage and they were great on english muffins with some cheese.

2 users found this review helpful
Reviewed On: May 12, 2014
Marinated Baked Pork Chops
I'm giving this recipe 4 stars because it tastes really great on its own, but even better with a few small changes. My changes: I double the sauce, but use 3 T rice vinegar instead of 3 T of the veggie oil - makes it a marinade. I let the pork chops (1" center cut boneless) marinate all day and then pour the chops and all the sauce into a 9x13 pan. I cook them uncovered at 350 until my meat thermometer measures 145 degrees. Some days, this takes 30 minutes, sometimes only 25. I don't turn them at all, just let them cook. I then serve the chops with some of the sauce liquid over top - super yummy. The rice vinegar gives this a kick that my husband loves. The sauce liquid is also really good as gravy for mashed potatoes or over rice. I don't make any extra sauce other than the initial doubled marinade.

1 user found this review helpful
Reviewed On: Apr. 9, 2014
D's Famous Salsa
Note: I think this recipe would be even better if I had all the right ingredients. However, I only had one can of stewed tomatoes, no fresh anything and a can of Rotel (lime and cilantro variety). I used 1 can stewed tomatoes, 1 can rotel (green chiles with lime and cilantro variety), 1 tsp onion powder, 1/4 tsp garlic powder, 1 tsp salt, and 1 tsp lime juice. Even with these inferior ingredients, this salsa is great. Just like a fresh mexican restaurant salsa. I drained all my tomatoes and the salsa was still pretty wet. This salsa recipe is good enough to get me to buy fresh onion, garlic and cilantro - not things normally seen in my kitchen.

0 users found this review helpful
Reviewed On: Aug. 28, 2013

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