Dudemeister Profile - Allrecipes.com (15836970)

Dudemeister


Dudemeister
 
Home Town: Atlanta, Georgia, USA
Living In:
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies:
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About this Cook
I learned how to cook from my mom. I was helping her in the kitchen when I was just 5 or 6
My favorite things to cook
Anything tasty, especially on the grill! I take pictures of my masterpieces to post on Facebook so my friends and family can smack their lips and wish they were at my house.
My favorite family cooking traditions
We have a big family reunion/fish fry in late June every year. We have a huge family (mom's one of thirteen) and everyone is a good cook. We usually have over a hundred people there. The men fry fish, shrimp, oysters, hushpuppies and stuffed jalapenos. We line up 7 or 8 tables and just have a huge buffet. Nobody goes hungry!
My cooking triumphs
Every time I cook for others and look around and at the empty plates and smiling faces.
My cooking tragedies
Burnt the toast once when I was 8.
Recipe Reviews 9 reviews
Cheesy Black Bean Casserole
I had most of the ingredients on hand, I substituted shredded jack and cheddar cheese for the mozzarella and parmesan. It turned out great. Just happened to search for a recipe using rice, black beans and cheese.

0 users found this review helpful
Reviewed On: Sep. 28, 2014
Tomato Zucchini Casserole
A good starting place, but the first time was too soupy. The second time, I used whole wheat lasagna noodles, (dry) browned Italian sausage, Vidalia onions, (sautéed), panko bread crumbs. Much better my way. Just saying.

1 user found this review helpful
Reviewed On: Aug. 1, 2014
Banana Banana Bread
This recipe was a good place to start. I only had 1/4 cup butter, so I substituted 1/4 cup cream cheese for the other 1/4 cup, then added 1/2 cup chocolate chips, 1/2 cup chopped pecans, and a tablespoon of cocoa powder. Baked about 1 hour in a stoneware loaf pan, which I think really makes the difference.

1 user found this review helpful
Reviewed On: Mar. 31, 2014
 
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