sweetaddiction Profile - Allrecipes.com (1313730)

cook's profile

sweetaddiction


sweetaddiction
 
Home Town:
Living In: Shreveport, Louisiana, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music
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My first wedding cake
About this Cook
I am a mom to two beautiful kids and I am a professional cake decorator. I adore baking, working with chocolate and other sugar art.
My favorite things to cook
Sweets, anything in the crockpot, baked goods
My favorite family cooking traditions
Every year at Christmas, my grandmother would make us her famous cheese straws. My grandfather made the best pralines for any special occasion. They have both passed away and I have now taken over the cheese straw and praline traditions. I also adore baking my children's birthday cakes with them which is a tradition I started with each of their first birthdays.
My cooking triumphs
Fudge, roux(gravy), scrumptious cakes
My cooking tragedies
Once I was making a pasta dish that called for 1 tsp dried oregano. Well, I was in a hurry and instead of the 1 teaspoon of oregano I used 1 tablespoon. It was so strong that we couldn't even eat it!
Recipe Reviews 101 reviews
Brown Sugar and Spice Dry Ham Rub
I'm so glad that everyone has enjoyed this rub! I just wanted to add a quick note. When I make my ham with this rub, I preheat the oven to 550. I cook the rubbed ham uncovered at 550 for about 20 minutes. I then turn it down to 300 or so (whatever the ham directions call for) and cook it for the length of time called for on the directions. This makes the rub crust nicely and helps seal in the juices. I've used this method with all types of hams and never had dryness issues :)

24 users found this review helpful
Reviewed On: Jul. 6, 2012
Mandarin Orange Chicken
I made this recipe almost exactly at stated (minus the cashews because someone had eaten them all when I went to use them grrrr!) I did double the sauce as well as add broccoli. My husband and I thought it was ok. A little on the sweet side. Seemed like it was missing something. However, my 6 and 8 year olds LOVED it. They inhaled their bowls. They wanted it for breakfast the next morning! I wouldn't let them so they had it for lunch and my son finished it off for dinner. Will definitely be making this some more!

3 users found this review helpful
Reviewed On: Jan. 16, 2010
Colleen's Slow Cooker Jambalaya
I have had this recipe on my "need to try" list for quite some time and finally got brave enough to try it. I am from Louisiana and know a good jambalaya so I was a bit skeptical. This turned out awesome though! I did a couple of things differently but not enough that it completely changed the recipe. I added the full can of chicken broth (didn't want to waste the little that was left), 1 can of tomato paste, 1 bay leaf, and instead of all the individual herbs/spices I just used 1.5 tablespoons of the Creole Seasoning Blend that is found on the site (I use it a lot already and it had all the same herbs and spices called for in this recipe). I let it all cook on high for about 3.5 hours. I added in the shrimp (uncooked, frozen) and 4 cups of cooked rice and let it cook for another 30 minutes. Perfect texture and consistency. Not soupy at all. I will be making it again!

72 users found this review helpful
Reviewed On: Dec. 13, 2009
 
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