Carson
Member Since:
Jul. 2010
Cooking Level:
Expert
Cooking Interests:
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies:
Gardening, Hiking/Camping, Boating, Fishing, Photography, Reading Books, Charity Work
I'm a recently retired home builder who has always loved playing in the kitchen. I began learning to cook when the fish and game I brought home needed someone with a little culinary expertise to make it palatable. My sweet wife hadn't a clue :<(. Since then, I've only kept expanding my horizons by listening, reading and experimenting.
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Derby BLT Dip
Excellent dip! One thing I did differently was to use real bacon crisped and chopped. A word of caution here if you choose to use real bacon is that it WILL get soggy and wimpy if it sits for more than a few hours. Make your bacon up ahead and store in a separate air tight container until ready to serve, then just stir it in.
18 users found this review helpful
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Reviewed On:
Apr. 14, 2012
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Sweet, Sticky and Spicy Chicken
I use this sauce for Asian chicken wings. Here's what I do: 1) In a plastic bag, mix 1 teaspoon each of salt and pepper to 1 cup of AP flour. Put all chicken pieces inside, coat well, and let stand for at least 1/2 hour. Deep fry at 360 F.
2) If making a lot, put cooked wings in an oven proof bowl in a preheated 170 F. oven.
3) Add at least 1 teaspoon of crushed red pepper flakes to the sauce and warm to about 130 F. in microwave. Stir and let stand ~~ keeping warm.
4) Pour sauce over wings and toss to coat.
2 users found this review helpful
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Reviewed On:
Dec. 31, 2011
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James Gang Red Velvet Cake
I made this cake today and it was awful, I followed the recipe exactly, it was dry and the taste was not good. What a disappointment I love red velvet cake.
3 users found this review helpful
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Reviewed On:
Nov. 26, 2011
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