Dahling 2 Profile - Allrecipes.com (1516791)

cook's profile

Dahling 2


Dahling 2
 
Home Town: Missouri, USA
Living In: Midwest, Missouri, USA
Member Since: Jun. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music
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About this Cook
A wife of 35 yrs to a wonderful, handsome husband, mother to 2 wonderful, handsome sons, Mimi to two wonderful, handsome grandsons. "#2" Mom to many of the boys friends. They always knew that they would be fed and fed well at our house. Had not cooked a thing when hubby and I married. Learned by trial and error. Must have worked! I work for a company with real estate holdings, hotels and restaurants and love my job. I work about 6 days a week and my hubby and I are very active in our church (so that takes care of my one free day!)
My favorite things to cook
Love to cook about anything. Am a little uncomfortable with seafood simply because of our geographical location. Catfish, crawdads and blue gill are about as close to seafood as is native around here. Not big on baking, but I do it. If you like good home cooking, come to my house. Fried chicken, breaded pork chops, meatloaf, roast beef, ham, beans and cornbread, fried okra, mashed potatoes, gravy (we call it milk gravy), etc. that's what my boys like! But I also love to cook elegant dishes, love beautiful presentations and gorgeous table settings.
My favorite family cooking traditions
My oldest son loves to cook, but he sure can make a mess! Still is under the misconception that "if a little is good, then more is better" when it comes to using seasonings and spices,yet, but he is getting there. My husband is pretty much useless in a kitchen. He can reheat in the microwave and nuke a hot dog or a bowl of soup, but that's about it. My youngest son just cooks on impulse, never anything planned, but it's usually pretty good, if not just a little overcooked.
My cooking triumphs
I love to cater luncheons and brunches for friends. No more than 40 people or it ceases to be enjoyment and becomes more like work. Love to do small dinner parties (no more than 12 people). Just did an elegant brunch for my cousin's daughter. Everyone there (about 40 people) was so impressed! We live in a very small town and I broke out the crystal, polished the silver, arranged flowers, and fixed some very special recipes. The girls in town are still talking about it!
My cooking tragedies
When I first started cooking, my husband will tell you that my only disasters were a burned pot of beans and my first attempt at making gravy (I think I added a whole half gallon of milk and the flour just sucked it right up). I only recently tried my hand at homemade biscuits and decided that I should leave the biscuit making to Pillsbury.
Recipe Reviews 7 reviews
The Best Meatballs
I consider myself to be a pretty good cook, but I could never make a meatball worth a darn...until this recipe. I made these last night, pretty much as written, adding some grated onion, using plain bread crumbs soaked in milk and only one egg and about 1/4 cup water. These held together beautifully! I browned them in just a little olive oil then let them cook completely in my marinara sauce. They were so tender that when we cut them with a fork, they fell apart. Absolutely the best I have ever made! Thanks so much for the recipe! The only one that I will use from now on

3 users found this review helpful
Reviewed On: Dec. 18, 2012
Slow Cooker Italian Beef for Sandwiches
As if this needs anymore stars! Wanted something a little different for post football game meal. Found this recipe and am I glad I did! Used a 5.65 lb. sirloin tip, upped all the spices, used 3 pkg of the Italian salad dressing mix, threw in some strips of onion and four cloves of fresh garlic. Used all beef broth and cooked about 10 hrs on low. Removed the roast from broth and let rest then sliced with my electric knife. Limited resources as far as bread so I had to use French, which I split and toasted in the oven. Topped with provolone and put under the broiler to melt. The giardiniara is key!!! Couldn't do the hot because of some guests' "wimpy" paletes so I used regular and added sliced pepperoncini. This was amazing! Limited myself to one small 4 " sandwich but could totally have gone crazy and eaten a larger one. This recipe is a keeper!!!

0 users found this review helpful
Reviewed On: Sep. 11, 2010
White Chocolate and Cranberry Cookies
Based on the opinion of many others (I personally did not get to try any because they were all gone!), these are "da bomb"! I made as directed only adding grated orange zest and walnuts (I've got to have some kind of nuts in my cookies). Hubby said that they were the first to disappear off the cookie tray. Great recipe, easy to make, chewy, and (as I have been told) scrumptious. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Nov. 20, 2009
 
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