GMGRACE Profile - (1347824)

cook's profile


Home Town: Gibraltar, Michigan, USA
Living In: Brownstown, Michigan, USA
Member Since: Jul. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Hunting
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About this Cook
I am a middle aged man that likes to cook and experiment with flavor. I cook something everyday.
My favorite things to cook
I like to cook pretty much everything. I have been cooking and "experimenting" since I was first able to use the stove. I also brew beer. I like to try different things that provide unique tastes.
My favorite family cooking traditions
A few recipes I attribute to family: Dad - creamed onions, Mom - lasagna (many others), Aunt Ruth - cream fried cabbage, First wife - peach cobbler, sausage gravy.
My cooking triumphs
When others eat what I cook and compliment on it.
My cooking tragedies
If I don't pay attention, I burn things! LOL It's best to pay attention.
Recipe Reviews 2 reviews
Cooked Eggnog
Tastes great! Some people talked about it being too thin. I would suggest cooking just a little longer. I noticed mine was quite runny after 5 minutes. I cooked a little longer and it thickened up quite fast at about 10 minutes. About the consistency of pudding. Everyone's thickening time will vary. After adding the additional milk it thinned back out to the right consistency. I also substituted the sugar with a can of sweetened condensed milk (was nearing expiration). Enjoy!

0 users found this review helpful
Reviewed On: Dec. 30, 2013
Risi Bisi
I didnt use the crock pot. Instead I used a skillet. I used a whole onion (purple, but yellow would do) and a few shitaki mushrooms. I fried the garlic, onion, and mushrooms in a little grape seed oil (better for you than olive oil, check it out) until softened, dumped in the rice and covered with chicken broth. Didnt have Italian seasoning so I substituted with oregano, rosemary, and a little parsley and ceyenne pepper. When most of the liquid was out of the pan, I stired in the peas, just to warm them up. Instead of parmesan cheese I grated asiago over top. I will make it this way again.

4 users found this review helpful
Reviewed On: Mar. 22, 2011

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