cajungal328 Profile - Allrecipes.com (13394891)

cook's profile

cajungal328


cajungal328
 
Home Town:
Living In: Lafayette, Louisiana, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Nouvelle
Hobbies: Knitting, Reading Books, Music, Genealogy
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About this Cook
I live in the area of Louisiana called "Acadiana", aka "Cajun Country". Here, we are surrounded by good Cajun food (needless to say, it's hard to stay thin here:-) My favorite foods are Crawfish Etoufee, Fried Shrimp, Stuffed Shrimp, Shrimp Sauce Piquante, Chicken and Sausage Gumbo, and Boudin (This is one of our area specialties - it's a cooked pork and rice sausage. The pork is first smothered in onions, garlic, green onions, and cayenne pepper, and other spices, then it is ground up and mixed with rice, and then stuffed into a sausage skin and served hot and ready to eat. YUMMY!!) I am also a sucker for Popeyes Fried Chicken and Pizza Hut.
My favorite things to cook
Crawfish Etoufee, Fried Shrimp, Crabmeat Casserole, Shrimp Sauce Piquante, Chicken and Sausage Gumbo, Chicken Caccatori, Ham, Cheese, and Potato Casserole, Beef and Pork Croquettes, Cabbage Rolls, Smothered Pork Stew Meat, Smothered Beef Stew Meat, Meatballs and Spaghetti. I also like to bake pies and cheesecakes, especially around the holidays.
My favorite family cooking traditions
Well, I have mixed cooking traditions becuase my family originates from different regions of the US, and different cultures. My Acadian French family roots makes up a great portion of my cooking skills, but I also have Irish / German family roots in the north-eastern part of the US. Though most of what I cook are primarily Cajun oriented, a few of my recipes reflect both Cajun and Pensylvania Dutch cultures combined.
My cooking triumphs
I take alot of pride in my food, so I will say that I have had many triumphs I the kitchen. My biggest triumph, I think, would be at the BBQ pit, because many people have eaten my BBQ, and they rave about my BBQ. I love feeding other people, becuase it makes me feel good when they go back for seconds. That's when you know you've really done a good job on whatever it is you've cooked. Though sometimes, my food may come out overspiced or overcooked or whatever, most of my meals come out very well.
My cooking tragedies
Aside from a burnt roast or two, my biggest tragedy was probably 15 years ago. I cooked this gumbo one time, and everything was fine until I put the meat in. When I put the meat in, the gumbo gravy clabbered up badly, and I had to throw the whole thing away. This has never happened to me before or since. I still don't know what I did wrong.
Recipe Reviews 9 reviews
Easy Key Lime Pie I
I don't understand why everyone's trying to change this recipe... if done right, it's good like it is. I made this recipe with the ingredients as written, and it came out great (only I added 3 drops of green food coloring) I used 1/2 c. Nellie and Joe's Key West Lime Juice, 1 can sweetened condensed milk, and 5 egg yolks. For the crust, I used Keebler Shortbread crust instead of graham (I like it better, it tastes like butter cookies). I tempered the eggs, meaning I mixed the juice and condensed milk together in one bowl, beat the egg yolks in a seperate bowl, and gradually mixed the milk mixture, one tbs. at a time, into the egg mixture. I think the custard comes better like this, it comes out a weird texture if you just dump it all into a bowl and mix at once, because the eggs and citric acid in the lime juice don't really jive well. Must be combined slowly. That's the key. I baked at 350 degrees for 20 minutes. Chilled overnight. Came out perfect, smooth and creamy, not eggy at all, bursting with flavor, not too strong, not too tangy, not too sweet, just right.. needs no alterations at all. This ones a keeper. Thank you Dinner2 for a great recipe!

14 users found this review helpful
Reviewed On: Feb. 14, 2013
Classic Dinner Rolls
OMG... these are soooo good! I used these to make jalapeno cheese kolaches (which is a glorified hot dog pig in the blanket) they came out big, fat and wonderful. I followed this recipe exactly, only I didn't have rapid rise yeast, only active dry yeast. So, to speed up the rising process, I heated my oven a bit to warm it and turned it off. After I kneaded the dough and let it set the 10 minutes or so, I wrapped my kolaches, placed in a glass baking dish, covered with foil, and set them in the warm oven (turned off) for 10 - 15 minutes to rise. Then I pulled off the foil, cranked up the oven to 375, and baked for 20 minutes until golden brown... My kolaches are the bomb! I had a bit of leftover dough, so I made 2 plain rolls, just to see how they are as just plain rolls, and to me, they taste as good, or better than store bought rolls, could use a bit more salt though.... This ones a keeper!

2 users found this review helpful
Reviewed On: Feb. 8, 2013
Quick Yeast Rolls
This recipe is great! The dough was gloppy and hard to work with. Next time I will grease my fingers before dropping in the pan. In my opinion, sweetness is good, but they could use a bit more salt. I just used plain shortening (which has no flavor at all) as the recipe called for. To me, they would have had a more buttery flavor if I had used margarine or butter, or butter flavored shortening. They were very light and fluffy, melt in your mouth. I let rise about 30 minutes the first rise, then about 30 minutes the second rise in the cake pan. Next time I will allow to rise a bit longer. I didn't use a muffin pan, just a 9x12 rectangular cake pan, and they spread out a bit, making square shaped pull apart bread, a little smaller than your average hamburger bun. I really think my pan was to big, and they expanded out instead of up. But all in all, I enjoyed the texture and the taste was a little bland, but once I spread some margarine on it, they were great. Next time I will add more salt and use margarine instead of shortening, or maybe a 1/4 t. of butter flavoring to the shortening mixture.

2 users found this review helpful
Reviewed On: Jan. 14, 2013
 
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Cooking Level: Expert
About me: I live in the area of Louisiana called… MORE
 
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