Kitchen Slave Profile - (13927152)

Kitchen Slave

Kitchen Slave
Home Town: Gulfport, Florida, USA
Living In: South Pasadena, Florida, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Boating, Fishing
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About this Cook
I live on my boat and drive a taxi for elderly and disabled persons during the week. I like things simple and quiet, and I love to prepare organic foods for my friends and family.
My favorite things to cook
Soups, stews and casseroles... since I make large quantities at a time.
My favorite family cooking traditions
Geographically separated from my daughters and grandkids, when we do get together it's a given that I make corned beef and cabbage for my oldest, and spaghetti for my youngest. Before the visit is over, they both insist on my "chick pea soup done heartier" :)
My cooking triumphs
About 30 years ago I tackled crepe suzette, and it came out really awesome. It also took me half the day... so no matter how good it was, I vowed never to make it again, hehe.
My cooking tragedies
Haven't been many... I think the most notable was about 20 years ago when I decided to make a casserole of leftovers. It looked good on paper, but it tasted absolutely awful!
Recipe Reviews 6 reviews
Sweet Baby Carrots
This is great, I love simple, but like some others, I do not care for over sweet. I cut the sugar down to 2 TBSP, and reduced the butter by about half. Also added a good pinch of sea salt. If you like extra sweet and drippy this is perfect. I am not saying I do not like the recipe because of this.. everyone has different preferences and I always say if a recipe is not suited to you, it is not wrong, it is simply a good start to find what does suit you. If drippy sweet were my thing, you would have gotten that last star for sure :)

2 users found this review helpful
Reviewed On: Dec. 13, 2014
Firecracker Scallops
I would make a couple changes. Instead of garlic salt, use fresh minced garlic and a pinch or two of sea salt. I would also take that green onion pictured (but not included in recipe) and add it to the sauce. I would also add some course ground black pepper, just 1/4 tsp mainly for the visual effect it would add.

1 user found this review helpful
Reviewed On: Aug. 24, 2013
Spinach Casserole
This is a very good recipe, but I am a very picky (organic) eater, so my modifications are... I made a big batch of cream of celery/mushroom soup with onion and roasted garlic from scratch (seasoned with sea salt, gourmet pepper blend and basil). I leave the cut up vegetables in the soup, many people strain them out. I used part of the soup to mix with the cream cheese (saved the rest as soup), then drizzled that over fresh spinach and used a fork to work it in a little. When it was almost done baking, I sprinkled the surface with a mexican 3 cheese shred blend. I did not use the fried onions. Nothing wrong with them, I just never have liked them :) Next time I might sautee some bread crumbs in a little butter and sprinkle on top of the cheese, then broil briefly. That would probably be a very nice finishing touch... if you don't care for the fried onion topping.

4 users found this review helpful
Reviewed On: Jan. 8, 2011

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