SHCMEOW Profile - Allrecipes.com (1383646)

cook's profile

SHCMEOW


SHCMEOW
 
Home Town: Fort Worth, Texas, USA
Living In: Orlando, Florida, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Camping, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I cook because I love to create things and I (unfortunately) love to eat. My greatest joy is to prepare a dish or meal and watch people enjoy eating it. I'm really a self-taught cook but my greatest cooking influence was my father. He used to sit and peruse cookbooks for hours and had the knack of opening the pantry, pulling out the strangest ingredients and making a gourmet meal. He didn't cook often but when he did, it was a masterpiece. I started off baking at an early age and can remember making dozens upon dozens of Christmas cookies with my dad every year. We would painstakingly roll out, cut and ornately frost hundreds of sugar cookies. It's a tradition that I still follow.
My favorite things to cook
My husband and I both love highly seasoned food; not necessarily spicy but just well seasoned. I cook a lot of ethnic foods such as mexican, cajun, asian and italian. I am also a southern cooking girl having grown up in Texas and Louisiana.
My favorite family cooking traditions
My Christmas cookies are still a big deal for me but I don't make as many as I used to. I am recently married so I really only cook for two, even on holidays. Our holiday dinners are small but still very traditional.
My cooking triumphs
The more complex a recipe, the more likely it is to turn out well for me. I am fortunate in that I can rise to the challenge of a multi-layer torte or complex dish.
My cooking tragedies
Unfortunately for me, the easier a recipe or item, the less likely I am to be able to make it. You can actually use my rice krispie treats for bricks in a pinch and I still haven't mastered mac and cheese in a box. Oh well, so much for convenience foods!
Recipe Reviews 77 reviews
New Year Black Eyed Peas
There is no need to soak the peas overnight as they aren't thick skinned like most dried beans. If you do so, they just get mushy while cooking. Instead, just sort them, and give them a good rinse in water before cooking. The pepperoncini added no flavor.

2 users found this review helpful
Reviewed On: Jan. 2, 2013
Braided Easter Egg Bread
This bread had a wonderful flavor, not too sweet, and nicely yeasty. It also had a lovely presentation, and was a big hit at our Easter dinner. I am only rating this four stars because I had to make several changes. Like others, I needed to add a full additional 1/2 cup of flour to get my dough to a workable state. Also, I was only able to bake mine for 20 minutes before the top was so dark I had to take it out. Fortunately, the bread was done, but the eggs were not cooked when I cracked one open. I will definitely make this again, both with and without the eggs, but I will turn the oven temp down to 325 degrees, and bake for closer to 35 minutes. I also mixed mine on the dough cycle in my bread machine, removed it after the first punch down, then put it in a greased and covered bowl in the fridge overnight. The next morning, I took it out, divided it, let it rest for 10 minutes, then formed the braid. I also tried oiling my eggs, but that did not prevent color transfer. It was minimal though, and didn't affect the flavor so I wasn't that concerned. No one else was either because the bread disappeared!

2 users found this review helpful
Reviewed On: Apr. 8, 2012
Tex-Mex Enchiladas
This is my recipe, and I'm thrilled that people seem to be enjoying it so much. Like I said in the description, these are definitely not low-fat, but they are pretty good every once in a while. If your family is into freezer cooking, these are a great candidate. I prepare them through the rolled stage, then freeze them in their baking pan lined with foil. After they freeze completely (overnight), I remove them from the baking pan, cover the foil wrapped enchiladas and wrap in plastic. To cook, remove from freezer, pop enchiladas in foil back into baking pan, cover with sauce mixture, then bake an extra 15 minutes. So easy and SOOOOO good, plus it doesn't take much extra time to make two or three pans than just one.

4 users found this review helpful
Reviewed On: Mar. 7, 2012
 
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