54stoney Profile - Allrecipes.com (15835149)

cook's profile


Home Town: Pensacola, Florida, USA
Living In:
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Gourmet
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About this Cook
I am married to a wonderful man who supports my cooking interests...he gets to eat it...love to have folks over to eat and play bridge.
My favorite things to cook
always cook fresh when I can. living in north florida on the gulf we have an abundance of seafood and fresh vegetables. biggest trouble is cooking for two, but we like left-overs once. Am also into cooking old southern favorites and trying to lighten them
My favorite family cooking traditions
making a vegetable meal in the summer. corn, squash, beans, peas new potatos, lots of tomatos, green onions and corrnbread. yummmm
My cooking triumphs
recently started making pound cake from scratch. they are beautiful and much appreciated by all who recieve them...love to top with fresh peaches or berries and whipped cream
My cooking tragedies
too many to list, but I always try to learn by the mistakes. always check to be sure you have all ingredients and get them ready ahead of time.
Recipe Reviews 2 reviews
Polish Cabbage Noodles
I am from the south and have made fried cabbage for a very long time,but we lived in N. E. Ohio for about 8 yrs and I became friends with a Hungarian lady and she introduced me to cabbage and noodles...(I think she called it Hrushka or something like that) I see that it's sort of a personal thing. She did brown the onions and butter and did put the sugar in it. I also liked the addition of the sour cream. She was able to buy Hungarian noodles. She did not put meat in it, but that sounds good. Such a simple but delious dish!

0 users found this review helpful
Reviewed On: Feb. 22, 2013
Springfield Style Cashew Chicken I
I grew up in Pensacola florida and thought this was just typical chinese, but when I traveled, no chinese restaurant had ever heard of it. Some people named Chong owned it They sold it and the new owners altered it and it is not the same. I was devastated and when I found the recipe on line I was ecstatic!I make my sauce in the pan where I fried the chicken and make a sort of roux to add extra thickening and flavor.

3 users found this review helpful
Reviewed On: Jan. 28, 2012

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