Melody Dumplin Profile - (13406045)

cook's profile

Melody Dumplin

Melody Dumplin
Home Town: New Orleans, Louisiana, USA
Living In: Prairieville, Louisiana, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Kids, Gourmet
Hobbies: Reading Books, Music
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Melody aka Dumplin & friends
About this Cook
I've been cooking since I was old enough to stand on a chair and cook. Over the last 30+ years I have refined my cooking to chef quality. I just love to cook!!!
My favorite things to cook
Dinner foods, lunches and appetizers. Soups, stews, gumbos and one dish meals.
My favorite family cooking traditions
Garlic belongs in just about ANYTHING!
My cooking triumphs
Too many to count. My most recent is my homemade chili. I am going to add the recipe here.
My cooking tragedies
When I was a child, I once tried to boil potatoes without water. It didn't work.
Recipe Reviews 40 reviews
Roasted Duck
Instead of butter, I used EVOO and made a wet rub with that, paprika, salt, pepper, garlic powder, thyme and savory. I quartered a lemon and an onion and inserted it into the cavity. I roasted it, basting it several times with its own juices. I also made a gravy with the drippings and stock and a medium roux. PERFECT!!! Thanks for giving me this base to start with and thanks to all the other reviewers for your suggestions.

0 users found this review helpful
Reviewed On: Apr. 4, 2015
Grilled Stuffed Chicken Thighs
I never use garlic salt. I'd replace it with Garlic Powder. Know what would make this PERFECT? If you used boneless, skinless chicken thighs and wrapped them in bacon! So I used stuffing mix instead of the bread and chicken broth instead of Sherry. I used more broth, though, because stuffing mix is much dryer than the bread this recipe calls for. I pounded my boneless, skinless thighs a bit and stuffed them with my stuffing and wrapped them in bacon and grilled them. THAT was 5 star!

1 user found this review helpful
Reviewed On: Jan. 31, 2015
Slow Cooker Adobo Chicken
This recipe by itself isn't very good, however, I read a bunch of the reviews and decided to use a lot of the added suggestions to come up with the best 5 star version of this recipe. I used a whole cut up chicken on the bones and with the skin. I used 3/4 cup of low sodium soy sauce, 1 1/2 tsp. brown sugar, 2 bay leaves, 1/8 cup red wine vinegar, a cup of chicken broth, a yellow onion, 2 tsp fresh ground ginger, a generous amount of granulated garlic and cracked pepper. I cooked it on high in the slow cooker for 4 hours and kept it on warm till dinner. I served it over white rice with a dark green salad and a homemade balsamic vinaigrette. PERFECT!

6 users found this review helpful
Reviewed On: Aug. 11, 2014
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Cooking Level: Intermediate
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