Texsota Profile - Allrecipes.com (14407716)

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Texsota


Texsota
 
Home Town: Texas, USA
Living In: Minnesota, USA
Member Since: Sep. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Boating, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
Recipe Box 2 recipes
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About this Cook
Have been a restaurant owner and had a catering business. Restaurant was TexMex and catering was International foods. Started cooking in the early 60's and couldn't boil water. Determined to learn, I began collecting books and recipes from good cooks. After many hilarious disasters, I realized I had a real knack for putting different tastes together, which, after years of cooking, led to my businesses. While in business, I never shared, but now...it's time!
My favorite things to cook
Pretty much all kinds of food. My secret is that outside of Salmon Crouquettes, Crab cakes and my Special tuna salad. I had someone who did my seafood recipes, as I'm not a seafood fan. Did I have to taste them? You bet! Never put forth a recipe you haven't tasted and approved of. In fact, tasting as you go along will save you a lot of wasted recipes.
My favorite family cooking traditions
Southern Thanksgiving and Christmas meals. I have recipes handed down from generations.
My cooking triumphs
Everything I cook today. Coming from a non cooking person to here has been a great journey.
My cooking tragedies
When first married and a non cooking person...I burned a pot of beans (my 1st cooking attempt). The house smelled horrible for a long time. The pot was ruined and sat out in the front yard...went out to eat after crying over the beans. Second attempt...pizza. Put raw dough on pan, covered with jar sauce plus many toppings. When I looked in oven, it had curled up on all edges, dumping ingredients in the middle. No crying, laughed till tears ran. It looked like a huge man eating plant just swallowing it's last meal. This is where I knew I needed serious help. For the first year of marriage I had my grandmother come over every time we had company to dinner. She loved it! But finally said that I really should learn to cook. Took me a long time to master Southern Cream Gravy. But finally found I loved to watch folks eat really good food.
Recipe Reviews 1 review
Hot Bacon Dressing
As a restaurant owner/chef I can tell you that this is a recipe easily done to your taste. I use 1/2 cup Splenda and one Tbl. of sugar, as we have high risk for diabetes. It's ok to sprinkle precooked bacon to top, but finely chopped, thin bacon cooked well gives you the base you need. I remove bacon and drain, adding to the grease finely diced sweet onion (vidalia or Texas A&M 1016?) I strain off all but 1/4 cup grease. Too much sugar will turn thick or candied if not watched carefully. Melt sugar over low heat, then bring to a boil. Once boiling, remove from fire. If you want it thicker, place on heat and add cornstarch at 1/4 tsp at a time, waiting for thickening to happen. I add apple cider vinegar at the end, one Tbl or less at a time. You can always add more but you can't remove easily. Write it down when perfect for you. Sugar or Splenda can be added to taste. We used this dressing over mixed greens, spinach chiffonade, diced white meat chicken, thin sliced almonds or slivered, and fresh quartered strawberries. This way, you get protein, greens, nuts and sweet. I have the world's best Poppyseed Dressing which I use over mixed greens, diced chicken, Craisins, sliced almonds, finely diced onions. Yes, I share. It's great over mixed fruit also. Melon balls, cantaloupe, kiwi, grapes, strawberries....but pick your fav. Mix.

22 users found this review helpful
Reviewed On: Sep. 13, 2012
 
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