Big Red Profile - (13028719)

cook's profile

Big Red

Big Red
Home Town: North Carolina, USA
Living In: Lake Wylie, South Carolina, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Chicken with Garlic, Basil, and Parsley
WOW! I'm on a low-carb diet and this recipe fit the bill, so I tried it. I used evoo spray in the dish and seasoned it as per the recipe. In the last 15 minutes, I added a slice of provolone cheese, which melted and slightly browned. YUM! I'll try the balsamic vinegar and feta as others suggested, adding some lemon juice and subbing oregano for the basil next time for a Greek twist. Thanks for the recipe!!!

1 user found this review helpful
Reviewed On: Sep. 16, 2009
Firecracker Grilled Alaska Salmon
FANTASTIC! Short Review: Stop reading and make this recipe! Longer Review: I've never cooked salmon before, but this had all our favorite ingredients, so I picked this recipe for my first attempt. I used all peanut oil and ground (not fresh) ginger. I mixed all the marinade ingredients in a plastic zippy bag, dropped in the salmon, sealed it and popped in the fridge for less clean-up. The rain kept us from using the grill last night so I baked it uncovered at 400 degrees for 25 minutes. While it was baking, I heated the left-over marinade on the stovetop and reduced it by about half on medium into a wonderful sauce. My boyfriend enjoyed it so much he requested we have it again tonight but, with no rain in sight, it will be grilled. Thanks for sharing!

2 users found this review helpful
Reviewed On: May 18, 2009
Carib Black Bean Soup
SO AWESOME! My boyfriend, a picky eater, had me make it TWICE this week. I did the quick-soak method on my beans...1 pound of beans covered with 2 " of water, boil 2 minutes, remove from heat, cover and let sit 1 hour. As others suggested, I left out the 2 c. water when I added the broth and added 1 pound of chopped leftover Thanksgiving ham. Along with the cayanne and cumin, I added 1/2 tsp curry...the other of my favorite "c" spices. I only pureed about 1/2 as others suggested and the texture was perfect. On the balsamic vinegar...which seems to be an issue with other reviewers as well...I only had 1T in the pantry for the first batch. I could barely taste it. I added the 2T called for in the second batch and I thought it was too strong...but my boyfriend loved it. Will probably compromise at 1 1/2T next time. I also added 1T liquid smoke at the end as I LOVE that flavor. Served it with sour cream and green onions and crusty homemade bread. Just great!!! Thanks so much for a WONDERFUL recipe!

4 users found this review helpful
Reviewed On: Nov. 30, 2008

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States