britt Profile - Allrecipes.com (13604754)

cook's profile

britt


britt
 
Home Town: Raymondville, Texas, USA
Living In: Dallas, Texas, USA
Member Since: Feb. 2009
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Fishing, Hunting, Photography, Music
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About this Cook
Ive just begun populating my profile...give me time!! "A life without FULL fat foods is no life at all"
My favorite things to cook
Authentic Dishes. I don't recognize TEX-Mex as a style of cuisine PERIOD. Tex-mex is simply anything with sour cream squirted on it..i was born in TX and it didn't evolve until the snowbirds and new yorkers showed up in the mid 70's.
My favorite family cooking traditions
This will be humorous. When i was little my mother passed away..my dad then did all the cooking. He made the following "traditionally". *Spam with cloves and honey BAKED *Boiled eggs...cooked until they exploded and hit the cieling. *Scrambled eggs and pig brains. My roots are in the ozarks no doubt...:)
My cooking triumphs
I served a quality dinner to 275 guests only given an hour and a half from start to finish.
Recipe Reviews 3 reviews
Authentic Enchiladas Verdes
red corn tortillas, and goat cheese would have completed the authenticity.

0 users found this review helpful
Reviewed On: Jul. 2, 2013
Real Southern Cornbread
One thing was left out for authenticity...just before adding the batter and prior to placing in oven....coat your skillet with sugar as you would flour. Only allow it to cool within 3-5 minutes and remove it from skillet so it doesn't have time to adhere,

1 user found this review helpful
Reviewed On: Mar. 15, 2013
Caldo de Res (Mexican Beef Soup)
This recipe is fantastic right off the paper. You can eliminate some of the steps and time from the 10 minutes here 10 minutes there by just turning the stove off at the end and let it finish out the cooking process on its own as it cools and fuses the flavors together.

1 user found this review helpful
Reviewed On: Dec. 9, 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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