KROL Profile - (1641768)

cook's profile


Home Town: Elida, New Mexico, USA
Living In: Las Vegas, Nevada, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Needlepoint, Gardening, Camping, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
Cooking is how I relax after a tough day at work. Chopping food and smashing garlic gets out all the tension, and I love to entertain my friends from the kitchen.
My favorite things to cook
Simple comfort food during the week, from many dufferent cultures, and more creative things on the weekend. Maybe something new at least one day during the week (or weekend).
My favorite family cooking traditions
I grew up in a southern family that was transplanted to New Mexico, so I have a very interesting tradition. Not Southern Mexican, but Mexican/Southern. Posole with black eyed peas added (along with the hominy), southwestern cornbread with cajun dishes and chicken fried steak with chile gravy. It's fun to fuse your food, and my family did it before there was even a "fusion cooking" trend.
My cooking triumphs
Helping my friends plan fun, easy to do, successful parties and holiday dinners.
My cooking tragedies
Trying new dishes for the first time when I'm trying to impress people with my dinner. A really baaaad idea.
Recipe Reviews 20 reviews
Bow Tie Tuna Florentine
I've used this recipe for a couple of years now, and keep going back to it. Garlic and wine are essential, but reviewers who say it isn't the traditional tuna casserole are right. It isn't supposed to be, but I got the DH to eat tuna caserole with this, and that's a big plus!

1 user found this review helpful
Reviewed On: Apr. 3, 2006
Gorgonzola and Olive Stuffed Grape Leaves
You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cocktail buffet! I finally threw up my hands and said "There are no more!".

33 users found this review helpful
Reviewed On: Apr. 1, 2006
Fantastic Mexican Dip
I'm going to add to the glowing reviews for this recipe. I've been taking 7 layer dip to parties for a long time, and this is much better! I add refried beans, green chilis and lots of garlic to the meat layer, and it's fabulous. I've even done it with ground chicken and ground pork, and it's all good. Like others, I cut the amount of meat to about one pound, and it was plenty. Definitely try this.

2 users found this review helpful
Reviewed On: May 5, 2004

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