Dana Carnahan-Cook Profile - Allrecipes.com (18038018)

cook's profile

Dana Carnahan-Cook

Dana Carnahan-Cook
Home Town:
Living In: Ashland, Wisconsin, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Southern, Quick & Easy, Gourmet
Hobbies: Needlepoint, Boating, Walking, Fishing, Music, Charity Work
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About this Cook
I live in Ashland with my husband Nathan and step-son Stephen. Cooking is my favorite past-time...next to eating! Success and my share of failures have made me the cook I am today and I still continue to experiment.
My favorite things to cook
Grilled food of any kind. We also enjoy my great grandma's Swedish meatballs. My husband loves hamburgers and my favorite is crab legs. (Just to mention a very few!!!)
My favorite family cooking traditions
My family was definately not into cooking. Baked dishes, meatloaf and spaghetti, all cookied on high temperatures were our main dishes. However, I did spend alot of time in the kitchen with my grandma when she canned. That is my favorite summer memory.
My cooking triumphs
Learing to taste a recipe in a restaurant and dissecting is at home. I have the ability to come very close to the original.
My cooking tragedies
Being my family tended to cook everything on high heat, my first cooking experiences away from home tested my smoke alarm...needless to say I set it off on numerous occassions. Hey...at least I knew it worked!!
Recipe Reviews 13 reviews
Wisconsin Bratwurst
I am from Wisconsin...trust me to NEVER POKE THE BRATS before cooking. Otherwise they are great!!

2 users found this review helpful
Reviewed On: Aug. 18, 2007
Cinnamon Pork Loin and Potatoes
I thought this recipe was GREAT with a few changes, keeping all of the current reviews in mind. I cut my potatoes and apples (3) very thick, about 1 inch. I tossed the sweet potatoes and apples in 1 tsp. cinnamon and 1 tbsp. brown sugar and threw 2 cinnamon sticks over all and removed the sticks after roasting. (It gave a subtle flavor without being overpowering.) I seasoned the pork liberally with season salt and pepper and uncovered the dish about 20 minutes before removing from the oven to brown everything. I thought the gravy was good too, others thought it was too salty but I just tasted it before I poured it over the roast...you can always add more liquid. Thanks for the recipe, I will definately make again!!!

13 users found this review helpful
Reviewed On: Jan. 14, 2007
Scrumptious Salisbury Steak in Mushroom Gravy
This recipe was terrific...my family loved it. With homemade sour cream mashed potatoes, it had everyone raving. Thank you!!!

0 users found this review helpful
Reviewed On: Nov. 1, 2006

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