FIRECOOKIE02 Profile - (1558223)

cook's profile


Home Town:
Living In: Palmdale, California, USA
Member Since: Aug. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean
Hobbies: Scrapbooking, Gardening, Camping, Walking, Fishing, Photography, Reading Books
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About this Cook
I am a Southern California Girl, raised by Southern Parents from Arkansas, growing up it was fried, gravied or fried, Our vacations were hunting and fishing trips. As I got older and had Home Ec classes, I found new foods, and still today find new foods. My son and i love Sushi, which my husband calls bait, lol. But we as a family love to camp, and our mission every trip is to find the freshest vegetables and foods and gormet cook in camp. It blows away people in the site next to you when you come in from the fresh fish market on the pier and the local farmers market and whip together Clam Chowder and chedder biscuts with a huge salad. We also watch the Food Network more than any other tv chanel out, Which has inspired my 15 yr old son to become a chef. This kid loves food, from a very young age (he started eating smoked oysters and crackers for breakfast at age 3)He will eat things I never imangined a kid to eat. His favorite Chefs are Bobby Flay, Emerille, Giada, Rachael and Paula De
My favorite things to cook
BBQ anything, My Prime Rib is mouthwatering, roasted chicken and turkey any time of the year. Fresh Vegetables, and I am world famous for looking into the pantry and freezer and whipping out a gormet meal in a matter of a hour.
My favorite family cooking traditions
I would have to say our camping trips up the coast to Pismo. We always plan to be there early on a Thursday, so we can drive up to San Louis obispo to be at the Thursday night farmers market they have. We always buy fresh vegetables and fruits, you can always get the sweetest strawberries there no matter what time of the year it is.We also pick up farm fresh eggs and a bouquest of fresh sesonal flowers that are put into a tin can that travels with us and sets on our camp table. We have several stores we always gp into in the area also to finish out our groceries. Then it is just a matter of what to cook and when. Last trip the hit was the apple cobbler I cooked in the Dutch oven in the fire pit, and the pot roast that cooked all day the next day while we were down at the beach.
My cooking triumphs
Taking on a job with the forest Service and cooking at their fire training center and cooking for anywhere from 10 to 200 people at a time. I had cooked for parties before and worked in a italian resteraunt for a while, but never to this extent. I did everything, meal planning (3 meals a day)ordering, prep, cooking and baking. I had a staff of 3-5 that helped with the clean up and occasionally helped with salad bar prep, but I did everything else. It was hard work, but one heck of a pleasure when you get told how great everything tasted. I also have prefected roasting a Prime Rib, to the point of I can do it in my sleep!
My cooking tragedies
I was trying to cut corners during a huge class at the training center and decided to cut up red potatoes to roast the day before i was going to cook them. I put them in huge baking pans, covered then with seasoning and covered them up with aluminum foil and put them in the walk in. the next day when I took them pout they had all discolored and looked horrible! I had to throw them all away and ended up using potato pearls (YUCK) When I was putting pans away was when I realized I had placed them in aluminum pans that had caused them to discolor. One time at home I baked pumpkin pies and instead of putting them on cookie sheets in the oven I just put them directly on the racks, when I went to remove them, one pie litterially foled in half and dumped all over the oven door. What a mess!!!
Recipe Reviews 7 reviews
Whole Wheat Pasta
Handmade Pasta is a art all in its self. You need to use the right size eggs (I use extra large) and be sure to measure out your flour, as for the folks that say their pasta never came together, you need to know that you may need to add a bit of water, just like making any bread type recipe, moisture is a key. Too much and you get slpooy mess, too little and your get dry tough dough. This recipe is very good, the only thing I have done differently is use less salt and more wheat flour and less white flour.

5 users found this review helpful
Reviewed On: Nov. 7, 2012
Firehouse BBQ Sauce
great base for a BBQ sauce. I do not use the viniger, but add liquid smoke, whorchester sauce, fresh crushed garlic and depending on my mood, Dark brown sugar, or honey, or molasas. We like it hot, so I have also been known to add chipolote chili powder, or I dry my own jalanenos. Add a little Wishey or Rum, and weeehoooo, you gots yer self some Kicked Up Qing sauce

4 users found this review helpful
Reviewed On: Aug. 15, 2011
Albondigas Soup I
Awsome, this has been a huge hit with my family and friends. I add extra rice as well as chunks of carrots, celery, onion and more tomatos just because we like it like that. And I was just told my version is better than the best Mexican restraunt here where we live! :D

3 users found this review helpful
Reviewed On: Dec. 22, 2006
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Cooking Level: Expert
About me: I am a Southern California Girl, raised by… MORE

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