opieland Profile - Allrecipes.com (16672504)

cook's profile


Home Town: Pontiac, Michigan, USA
Living In: Denial, Michigan, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern
Hobbies: Gardening, Reading Books
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About this Cook
I pretend my kitchen is a restaurant called the Fat Chihuahua,as in, Hi, welcome to the Fat Chihuahua, enjoy your complimentary bowl of bacon, your server will be with you shortly. Middle age has done wonders for my cooking ability, I now have the patience to actually knead bread, (and like it) and am not as intimidated to try new things, so what, new recipe sucks, one meal one day, nothing a grilled cheese band aid can't fix. And you get some great new expanding meals along the way.
My favorite things to cook
Gram's soup, I can't make it see it or smell it without hearing her potato peeler flying, wondering if I would ever be that effortless, knowing that she was happy doing the work to make me happy, Living without her for 15 years and having her still so very present in the meals that we eat. love lives on through the time and often unsung talents of those that came before us.
My favorite family cooking traditions
Thanksgiving dressing, mom rocks it bread tearing prep starting days before, everyone gathered breathlessly thanksgiving eve, waiting to see if the 60 year old electric roaster will give us yet another year of magic.
My cooking triumphs
Pasties- a northern michigan tradition. When my Dad (a pasty ritualist) said that mine were the best he has ever had. When my husband of 24 years recently said as we were dining out, " I don't know why we go out, I like everything we make better!", and recently a departure for us, we had the turkey triumph, trying and loving a brined turkey serving it alongside a deep fried turkey. Learning to cook entire meals on the grill.
My cooking tragedies
strawberry rubber frisbee- I mean cake, I mean exactly what the heck did I do to that cake that made it into a substance that isn't found in the cooking world. Ah yes let us also visualize using my sons last beloved strawberry's to make flubber. And how bout that cumin laced spanish rice that I haven't followed a recipe for in 20 yrs and can make it blinfolded, served it at a company dinner without tasting it, and wished I had when I crunched into halfdone rice that everyone had already loaded their plates with. Good times, good times.
Recipe Reviews 3 reviews
Too Much Chocolate Cake
I made this AGAIN, after it was requested by my husband, this time I didnt have the sour cream so I used 3/4 cup milk plus 1TB lemon juice (buttermilk) and 1/3 cup butter, It worked!! It was the same great cake that I expect out of this recipe. I also used regular choc. chips instead of the mini's that I had used. There was a difference, not bad (how bad can choc chips be?) but the minis really do distribute better, giving an even cakey texture, where the regulars leave pieces that you can feel in your mouth, neither bad just a texture preference. And I do hate to say it, (the base mix in this might ruin my cooking snob credibility lol)I guess can set out the sifter to distract the guests. I prefer the taste of this cake to the other highly rated (and good) scratch choc. cake. Thank you

9 users found this review helpful
Reviewed On: Dec. 5, 2012
Grandmother's Buttermilk Cornbread
stop searching! I don't review often although I cook/bake almost daily from talents of other posters, and will make it several times to make sure I am consistant, to be fair. This is the exception! I made this yesterday on a whim and at the last possible minute, I wanted to make it in the cast iron skillet and only have a 11 3/4 inch so I dared to make a recipe and a half but used 3 eggs (wasnt sure how to half the egg lol) melted the recipes butter in the skillet, leaving the skillet on low and then poured it in the bowl waiting with sugar, whisked in the eggs and buttermilk substitute (1 cup milk- 1TB vinegar), soda, then added dry ingredients and really just moistened them, poured the batter back into waiting skillet, so fast and easy the butter didn't scorch, it made a satisfying sizzle sound going in and put it in the oven at 375 but for only 35 min even with the larger pan, then I got nervous, with unexpected company waiting to eat, knowing i had not taken any time with the poor bread. God bless my harshest critic ( a conniseur 14 yr old son, who is pretty embarrased by anything I do) who came out to the kitchen to take a preview bite, and his eyes gave him away- HE LOVED IT. really? really mom? That is the best EVER! I was asked by another teen if they could take some home, and had their mom call me saying dont send stuff home, her husband and kids wanted her to make it tonite. It was That good!! Grandmother you leave a legacy! ps I made a second pan, just as good!

32 users found this review helpful
Reviewed On: Apr. 11, 2011
South Texas Carne Guisada
This is THE one! I was so pleased with this recipe, that I became a member just to rate it! I followed the recipe, using stew beef (had it already) and tomato sauce equivalant of a small can and admit I hesitated at the amount of fresh and dried garlic. and also at what seemed to be a large amount of cumin( love it but it can be bitter if overused), you were RIGHT ON with it. the recipe I have been trying to get! I did find though that as it continued to cook on low it only got better, it was eaten at 2 hours simmer time. My mexican husband, and his mother thought it was the BEST. and the 14 year old (who is in a pizza fast food only phase ate it and then ate some more in a bowl sans tortilla about an hour later!) an oddity in our family we enjoy the taste of green pepper onion jalapeno and chopped tomato added shortly before serving wilting slightly, so that they retain some texture and great flavor. there is nothing better on a tortilla, Thank you, this one is now a staple for the chilly upcoming days!

18 users found this review helpful
Reviewed On: Oct. 4, 2010

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