Columbiagorgelvr Profile - (14736328)


Home Town:
Living In: Pnw, Oregon, USA
Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Low Carb, Healthy, Gourmet
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About this Cook
I have adapted my cooking due to my family's health. I learned instead of butter to use EVO and a dab of butter for flavor. I love the natural area I live in, a rain forest with lots of waterfalls.
My favorite things to cook
I use whatever is on hand. If I have a chicken, for instance, I check to see what I could work in with it. A teaspoon of salt equals 2400 mg of sodium but if you don't eat some salt, it will affect your thyroid because of lack of iodine. So with 2000 being our goal, it's sometimes a challenge to make it work. It is doable though. And delish! People who eat with us never know about the lack of salt.
My favorite family cooking traditions
My cooking began with my Grandmother and Mother in the Midwest, and was improved when my Aunt let me help her teach gourmet cooking in the LA School district. We got to take our class to Trader Vic's and go into the kitchen.
My cooking triumphs
I drove to my Mother's house and she told me proudly that she was making "the chicken dish" I had made when she visited several years back. I had to watch to see what she made because I cook with change recipes by adding what I have in the house.
My cooking tragedies
My first ever pie I made for a friend with the beautiful blue eyes)of my Father's. It came out a perfectly browned cherry pie with perfect crust. Unfortunately no one told me you had to pit the cherries!
Recipe Reviews 7 reviews
Butternut Squash Soup II
I used 1/2 butter 1/2 olive oil. I shortened prep time by just kind of chunking veggies then using the blender on pulse to leave it "un-perfect" or small chunks in a nicely creamed soup. I didn't use potatoes. Yum!

0 users found this review helpful
Reviewed On: Sep. 25, 2014
Never Fail Biscuits
I tried this recipe[e and found it dry. There were plenty of leftovers. I am just not a biscuit maker. Not the recipe maker's fault. The next day I put them into a warm pan on top of olive oil and warmed them with a lid to keep them from drying out. I TUCKED BUTTER BETWEEN THE BISCUIT HALVES.When warm I added maple syrup and left the lid off til warmed through and still moist. YUMMMMM!

0 users found this review helpful
Reviewed On: Apr. 6, 2014
Baked Honey Mustard Chicken
This is a wonderful dish and quick + easy to prepare. I did as a few others suggested- Used Dijon mustard The only honey to trust anymore is if it has pollin in it, otherwise you just don't know. I am a fan of white pepper. I used a full teaspoon on this and used a pinch of salt only. only half of the paprika Rosemary to taste I used the skin and coated it with 1/2 of the mustard (coated with a little flour) then brushed it with a mixture of honey/ remaining mustard to the top reserving part for the other side. Put the pan into the oven and finished as directed deducting the time for browning. Best chicken ever for a quick dinner and it would work for a whole chicken if you used a meat thermometer. Great company food!

0 users found this review helpful
Reviewed On: Feb. 13, 2014

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