breadpuddingann Profile - (12844926)

cook's profile


Home Town: Los Angeles, California, USA
Living In: Jackson, Mississippi, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Gardening, Walking, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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About this Cook
I like landscapes and beautiful things my pursuits are mostly quite ones i like a lot of 70-80's music i am a positive person though very bashful at times i love to cook and do jigsaw puzzles.
My favorite things to cook
I love the crockpot you can cook your whole dinner while your working or running errands and since i am the only person in my household i can eat the leftovers or freeze whats left,I love stews.
My favorite family cooking traditions
My mother would make a spectacular breadpudding and bananapudding as kids we loved it. chicken and dumplings was delicious to.
My cooking triumphs
My first gumbo the recipe turned out really well i added more meat and kept working at it which made it even more delicious. It was a huge task but well worth it.My friend couldnt stop eating it.
My cooking tragedies
Inventing a new tuna recipe it was awful so ive learned to stick with recipes that are already in existance and perfect them if needed for added flavor.
Recipe Reviews 2 reviews
Gravy Baked Pork Chops
I enjoyed this version it was a delicious recipe. I made a few changes the second time i tried this recipe. The first thing i did was sauted an onion and a bellpepper in margarine and set aside. I also substituted cream of mushroom soup for cream of chicken. I used margarine instead of butter. I placed the sauted vegetables over the porkchops then i added the soup mixture. I also added 1 tsp of minced garlic.

3 users found this review helpful
Reviewed On: Jan. 11, 2011
Black-eyed Peas and Ham Hocks
This was a very good recipe it was a flavorful dish though i added 2 tsps of sugar i really enjoyed it.

3 users found this review helpful
Reviewed On: Jan. 6, 2011

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