cbginger Profile - Allrecipes.com (16171872)

cook's profile


Home Town: Altheimer, Arkansas, USA
Living In: Carlsbad, California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Wine Tasting
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Me & my Honey
About this Cook
I grew up on a cotton farm in Arkansas so my first experience with cooking was pure to the bone southern! I have been cooking since I've been big enough to stand at a stove.
My favorite things to cook
We love everything and love to try different dishes often. I love All Recipes.
My favorite family cooking traditions
Just going places and doing things with my family. Traveling to different countries and eating different foods!
My cooking triumphs
Anything that people eat and it makes them smile.
My cooking tragedies
"Impossible cheeseburger pie" Impossible to eat! Call the pizza place for delivery!!!
Recipe Reviews 7 reviews
Chicken Fiesta Salad
Yummo!!!! I took one persons idea, cutting the chicken breast into strips and marinated it in 1/2 the fajita seasoning and about 1 tablespoon olive oil. As the chicken cooked, I doused it with a little lime juice. To the salad, I added cilantro and chopped green bell pepper. I used thinly sliced purple onion. Everything else stayed the same. I served it with cheese quesadillas. To make these, I spread a thin layer of mayonnaise on one side of a tortilla put the tortilla in a non-stick frying pan - mayo side down, spread tortilla with shredded cheese, and cover with another tortilla with mayo spread on the outside. I toasted on both sides and cut into slices.

0 users found this review helpful
Reviewed On: Jun. 10, 2014
Delicious Ham and Potato Soup
This is an excellent recipe, but knowing what we like, I tweaked it. I replaced the water with 2 , 141/2 oz cans chicken broth (reduced sodium). I used 1 1/2 cups ham. In addition to the other ingredients, I added 1/3 cup finely diced mushrooms, 1/3 cup finely chopped carrots, Swanson chicken "flavor boost" instead of bullion, NO salt as flavor boost adds all the salt necessary. I increased pepper to 1 1/2 tsp., but that is a matter of taste. I also added garlic powder to taste. Probably about 1/8 tsp. I replaced milk with half & half. When served, I topped individual bowls of soup with crisp bacon pieces, green onions and cheddar cheese. I served with hot sour dough bread. As my husband says, "it's a keeper"!

0 users found this review helpful
Reviewed On: Dec. 29, 2013
Chicken with Mushrooms, Prosciutto, and Cream Sauce
Made this tonight for dinner. Used 2 large boneless skinless chicken breast which of courses decreases the amount of drippings for sauce. First I partially split the breast and filled each with mushrooms, a slice of parmesan, fresh basil and minced garlic. Then I wrapped the chicken breast in the prosciutto, topped with more basil, rest of garlic, other italian type seasonings and the mushrooms. To offset the lack of drippings I used 1 pack of chicken flavor boost and 1/3 C. water - mixed. Next time I would only use 1/2 packet flavor boost as it is pretty salty. I poured this in the bottom of the baking dish and baked according to directions. I made the sauce and added more mushrooms, basil, and a little cornstarch(mixed with a little warm water) to thicken. It was yummo! Next time, and there will be a next time, I may take some spinach, mushrooms, garlic, parmesan, and mushrooms - wrap that in another piece of prosciutto and stuff that inside the chicken breast before baking. I gave it 4 instead of 5 stars as I think the additional spices gave it much more flavor than it would have otherwise had, but it is a great base recipe.

1 user found this review helpful
Reviewed On: Aug. 1, 2013
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Cooking Level: Expert
About me: I grew up on a cotton farm in Arkansas so my… MORE

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