grneyedmustang Profile - (1257378)

cook's profile


Home Town: Jonesboro, Georgia, USA
Living In: Dallas, Texas, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Fishing, Reading Books, Music, Wine Tasting
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Absolutely The Best Shrimp Scampi
About this Cook
Cooking is like therapy for me...I throw on a jazz CD, then throw down in the kitchen!! I love to cook everything and anything, but I especially love to find, cook, and enjoy international dishes....desserts......and good ol' American favorites!!!
My favorite things to cook
As of June 2008, I am on the South Beach diet, so I'm always looking for ways to make recipes "South Beach Friendly". I still enjoy "regular" food on occasion, though. My "regular" favorites include *Anything Mexican (see my Pico de Gallo recipe to go with anything Mexican!)* Filipino lumpia * House Fried Rice * Portobello Mushroom Ravioli * Potato Skins * Filet Mignon*Bulgogi (Korean BBQ beef)*Korean Cucumber Salad * Southern Style foods (fried corn, my recipe for Down South Style Green Beans, Fried Chicken, Baby Back Ribs)* and of course, desserts like cheesecake, chocolate chip cookies, cakes, etc.! ***The majority of these recipes can be found on this site....
My favorite family cooking traditions
I want to host big sunday dinners when I get married...and Christmas dinners....and Thanksgiving dinners...and 4th of July BBQs...and Memorial Day BBQs....and Labor day BBQs...and the list goes on.....these were always traditions in my family.
My cooking triumphs
One of the hardest things for me to learn how to cook was fried chicken...For some reason, I could not comprehend that it was NOT done even though it is brown on the outside. After twelve years of cooking (I started "cooking" at 6), I finally mastered DONE fried chicken at the age of 18! ***I also won 3rd place in a Girl Scout Cake baking contest when I was 9!*** ---I finally mastered cheesecake! Cook the cheesecake with a pan of water underneath. Also, let the cheesecake cool in the oven with the door open after cooking for at least six hours. These tips minimized the cracking of cheesecakes!!!--
My cooking tragedies
***It took me a while to master the "perfect" cheesecake, they always tasted good, but I kept getting the cracks! ...Oh, the cracks....that didn't stop me and my friends and fam from eating it, though...they still tasted wonderful!!!***
Recipe Reviews 157 reviews
Hot Artichoke and Spinach Dip II
This is my new favorite spinach dip recipe. I substituted all parmesan for the parmesan romano blend, and topped the finished dish with pico de gallo. Thanks for the great recipe!

1 user found this review helpful
Reviewed On: Aug. 5, 2013
Dinah's Baked Scallops
I made this, reducing the butter by half, drizzling the scallops with the butter mixture, adding parmesan at the end, and broiling the last two minutes of baking. I also used a half panko half cracker mixture. The scallops were really good - I'm making round two tonight. I'm also going to try this with shrimp. Thanks for the great recipe!

2 users found this review helpful
Reviewed On: Jun. 12, 2013
Best Steak Marinade in Existence
This was delicious! I added onion powder, shallots, minced onion, and chives to the marinade because I love onion flavor. I also reduced the amount of basil and worcestshire by half. I didn't throw it into a blender, because I didn't feel like cleaning an extra dish :) and it turned out fine. Will definitely put this into rotation! P.S. it's good on chicken as well. :)

3 users found this review helpful
Reviewed On: Dec. 14, 2012
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