gisele Profile - (13258778)

cook's profile


Home Town: Very Rural, North Carolina, USA
Living In: Small Town, North Carolina, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Charity Work
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I love food.
About this Cook
I am a reg mom/wife/friend who started cooking whatever was around when my folks were not home. Later I married young (for love not money) so making due w/ simple available ingredients became a honed skill.
My favorite things to cook
I am required to cook quite a lot. My DH is no cook, and I have a family w/ hungry boys. I buy meats and other items on sale- then I choose what to prepare based on those ingredients. Saves money, and provides variety.
My favorite family cooking traditions
Love dirty rice for holiday fare! I also love vegetarian meals w/ several choices of steamed items.
My cooking triumphs
A buncha people coming over...and the only meat I have thawed is hamburger patties, no buns. I breaded and pan fried them, made an onion gravy. Served w/ potatoes & veggie- big hit. Whew, that was close.
My cooking tragedies
I prepared a lg pot of garlic mashed potatoes for a dinner party. I left them out while I finished the entre thinking they would be fine- they soured and tasted awful- won't be doing that again.
Recipe Reviews 6 reviews
Whole Wheat Couscous Tabbouleh
I like to soak my grain in chicken broth for added flavor, and I use about the same about of fresh parsley as grain to add even more nutrition, as if it needs more of that! Great stuff!

0 users found this review helpful
Reviewed On: May 30, 2013
Slow Cooker Texas Pulled Pork
I get great compliments on my pulled pork, and I have used several different recipes- this one is good. I mixed all the ingredients before adding them to the pot. The pork roasts I have used lately are on the fatty side, and since I live in a very rural area, I buy what I can get. Anyhow, I refrigerate the crock pot after the cooking process (usually overnite) to make sure I can get most of the fat out of the meat when I shred it, as well as the layer of fats congealed on the top of the juices. Makes for a much leaner, richer tasting sandwich filling. Toasting the inside of the buns in a skillet makes a world of difference as well. This is an ez ez crowd pleaser.

0 users found this review helpful
Reviewed On: Oct. 24, 2012
Jam Thumbprints
I was not so crazy about these. I thot the jam would thicken up like the store bought kind, mine did not.

1 user found this review helpful
Reviewed On: Mar. 6, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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