goldneyes Profile - (13496470)

cook's profile


Home Town: Grand Prairie, Texas, USA
Living In: Arlington, Texas, USA
Member Since: Sep. 2009
Cooking Level: Expert
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sweet Macy and I. Her eyes are So gold!
About this Cook
My favorite family cooking traditions
Since before I was born my family has eaten meat pies for Christmas Eve. I believe it is a French Canadian dish from my Grandfather's side. I started making the pies with my grandmother in my early 20's and my grandfather was always the 'taste tester' making sure the spices were 'just right'. My grandparents are now gone; this will always be a wonderful memory. For the last 10 years I've been making them with my mother, also my sister and niece(brother's daughter)when they can participate.
Recipe Reviews 9 reviews
Yummy Chicken Grill
This sounds soooo good! I don't have a juicer so I'm wondering if I puree an onion then place the pulp in a cheese cloth and either squeeze it or let it drip through would work? I'm wondering how many onions would yield a cup of juice? Any thoughts?

0 users found this review helpful
Reviewed On: Jul. 5, 2015
Pear Honey Cranberry Sauce
I was excited to try this different twist to cranberry sauce especially with ingredients I know I like, but all-in-all I didn't really care for it. The taste of honey really overpowered the other ingredients. I'm not a picky eater either. I used fresh cranberries, Kroger's brand of honey, and the pears were tasty by themselves, so maybe the store brand of honey was my mistake, who knows.... Most likely won't make again...

4 users found this review helpful
Reviewed On: Dec. 5, 2011
Scrumptious Salisbury Steak in Mushroom Gravy
I rate this 3.5 stars. It was pretty good, but I won't make it often. Good comfort food if you ask me. The gravy took a long time to thicken (it did thicken nicely) even at medium heat. I almost added more flour but glad I didn't; I think it would have tasted too much like flour if I did. I didn't get 6 1-inch patties out of the beef, only 5 3.5 to 4 inch patties which was ok with me. Oh, I used fresh mushroom and sauted them until they started to darken just a *little* bit before adding the flour which worked out in the end since the gravy took so long to thicken. I think if I had sauted them longer to make them can style soft if you will, they would've been over cooked. I also added some sliced onion (sauted with sh'rooms)because I like the combo and I had an opened one in the fridge that needed to be used. I also think this gravy would be a good base for stroganoff too.

1 user found this review helpful
Reviewed On: Feb. 22, 2011

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