MSKILLIAN Profile - (1396894)


Home Town: St Simons Island, Georgia, USA
Living In: On The Seacoast, New Hampshire, USA
Member Since: Jun. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Genealogy, Charity Work
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About this Cook
I'm older than 30 and less than 50. Happily married for 14 years raising two wonderful sons. I'm a southern transplant living (and still adjusting) to New England in all its spendor and fury!
My favorite things to cook
Recipes out of my grandmother's handmade cookbook. They are all wonderful! I just had one of them approved here!
My favorite family cooking traditions
I was raised as an old fashioned southern cook. My grandmother was THE BEST cook I know. Not the best teacher but my Aunt and Julia Child made up for it. I believe in Dame Julia and am in awe of all she did!
My cooking triumphs
I just got published on AllRecipes!!!!
My cooking tragedies
I bought a beautiful (and expensive) organic turkey and cooked it upside down. Eeeeeeek! So humiliating to have the person carving it tell me that it was not ready.
Recipe Reviews 8 reviews
Curried Shrimp Au Gratin
Hi! This is my recipe and I want to thank everyone for the great reviews. Editorially,I'd recommend doubling or even tripling the amount of curry that is used. I also mix it all together prior to putting it in the casserole, get more even distribution. This recipe can definitely be frozen. In my opinion, it is one of those that absolutely tastes better on the second day. Glad you all enjoy!

2 users found this review helpful
Reviewed On: Mar. 29, 2013
Apple Pie by Grandma Ople
Another 5 Star review! Really, you can't miss on this one. It comes out great baked at 350 the whole time. The first time I made this, I put the cinnamon into the syrup mixture and poured 2/3s into the apples and 1/3 on top. It was delicious but the syrup was very dark brown and made the crust looked overcooked. The second time I mixed some cinnamon into the apples before pouring the syrup in. I did the same as before, 2/3s mixed into the apple and 1/3 on top. Used a lattice crust both times and the second time it *looked* much better. It was delicious both ways but I liked the presentation better the second way. Oh and it is better to let it set up a while before eating it. Grab a piece before you let the family know you've made it or you might miss out! Happy Baking!

6 users found this review helpful
Reviewed On: Nov. 23, 2011
Red Skinned Potato Salad
This is the same potato salad passed down through generations in our family. It is the Perfect potato salad. IMO, we step it up a notch by taking a clove of garlic and rubbing it all over the bowl before putting the ingredients in it. We also use green onions instead of regular. Yum, can't wait to have some tomorrow - it always tastes better the second day!

3 users found this review helpful
Reviewed On: Jul. 2, 2011
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