panamabev Profile - Allrecipes.com (16171614)

cook's profile

panamabev


panamabev
 
Home Town:
Living In: Nashville, Tennessee, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean
Hobbies: Music
Recipe Box 1 recipe
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About this Cook
My favorite things to cook
My favorites are baked beans with ground beef, potato salad, any kind of greens (turnip, kale etc.), stuffing for poultry, potato soup, beef stew and Oxtails!!!
My favorite family cooking traditions
My favorite tradition is only using the seasoned cast iron skillets that I got from my mom and grandma!! I just can't bring myself to use an aluminum skillet!! Since there is not much family left to cook for, I like cooking for a lot of friends. I like cooking for Thanksgiving, Christmas and other holidays.
My cooking triumphs
I love preparing my Oxtails and a special chicken pasta salad. Shoot, when I get a cooking spell on...I feel like everything is a triumph. LOL
Recipe Reviews 1 review
Chocolate Chess Pie II
OMG!!! This pie is so-o-o good!! I love chocolate!!! I cut the sugar to 1 cup, increased the cocoa to 5 Tablespoons. and added 3/4 cup of pecans!! I also put strips of aluminum foil around the edges of the crust to keep them from getting brown too quick. I baked it for 1 hour at 325 degrees. No offense to anyone, but some of the expert cooks said they could not get the pie to set! I followed the directions of another poster and it turned out perfect...no problem setting!! This is what 'Lillithmaxium' said on Dec. 20, 2009: (The flavor is wonderful, however I think the lower reviews could be because some cooks are unaware of proper custard/homemade pudding-type pie preparation. The ingredients should include instructions for tempering the eggs). I did exactly as Lillithmaxium instructed, and no problem setting! Mix all ingredients (EXCEPT the eggs and pecans) and stir over medium heat until the chocolate is blended. In a separate bowl stir the eggs, while stirring the eggs, slowly add 1/2 cup of the hot pie mixture to the eggs to gradually even the egg temperature. Now pour the egg mixture into the remaining pie mixture, continue to stir, It starts getting thicker almost immediately. Add the pecans, then pour into the pie shell. I used deep dish. Let the pie set to cool for about 1 hour before cutting. I hope I explained this where it made sense. I hope some of the other cooks will try this wonderful pie again...it's really simple and sets perfectly!

173 users found this review helpful
Reviewed On: Nov. 24, 2010
 
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