HoneyGram57 Profile - Allrecipes.com (14445838)

cook's profile


Home Town:
Living In: Henderson, Kentucky, USA
Member Since: Sep. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Healthy, Quick & Easy
Hobbies: Knitting, Sewing, Walking, Reading Books, Music
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About this Cook
There's always room to improve and ways to learn. With recent changes in my health I've learned a whole new way to eat. I'm here at allrecipes to draw on others knowledge so I can make this new way of life enjoyable. It's hard to find flavor in a Low carb, fat-free, sugar free, salt free, high fiber diet!! lol ALL INPUT IS GREATLY APPRECIATED!
My favorite things to cook
I love Mexican and Asian foods the most. A lot of those dishes are hard to convert to suit low carb diets.
My favorite family cooking traditions
pies made from scratch for holiday meals.
My cooking triumphs
I will always fondly remember the look on my fathers face the first time I served him dinner. It was some kind of pot roast made from a French Cuisine cookbook my mother had recently purchased. Along with butter & garlic mashed potatoes and green beans with mushrooms in a butter sauce, with strawberry crepes for desert. I was 14, it was my first attempt at cooking a meal and it was perfect. :)
My cooking tragedies
Trying to duplicate my Grandmas Yeast Rolls! I can not make bread or pie crush just can't get the kneading right.
Recipe Reviews 2 reviews
Pecan-Coconut-Chess Pie
I made two of these pies, one as directed and one with Splenda and an extra jumbo egg. A sugar-free version would need more tweaking however as my attempt resulted in a dry pie. However a dollop of cool whip made it enjoyable. The pie made per directions sold for $35 at the church bake sale. The purchaser informed me the pie was moist, unusual and enjoyed. It just has too much going on for my taste without anything really shining, I will not make it again.

0 users found this review helpful
Reviewed On: Apr. 25, 2014
Bill's Sausage Gravy
I make this for family & it can't be beat. For church however I add butter to the sausage drippings to equal 1-1/2 cup total, then add 1 tbsp. each of salt & pepper, 2 cups flour, a gallon of whole milk & 3lbs. sausage(I use locally packed regular mild & add 1/2 tsp. sage while browning). Cook as directed above. Makes 1-1/2 gallons. If you have any leftovers it freezes well. If it's become to thick just add a little milk or water to thawed gravy and whisk well.

1 user found this review helpful
Reviewed On: Feb. 9, 2014

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