Ms. Lizz Profile - (18223934)

Ms. Lizz

Ms. Lizz
Home Town: Chicago, Illinois, USA
Living In: Clarksville, Tennessee, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Fishing, Reading Books, Music, Charity Work
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Blog...  1 post
Jul. 7, 2011 8:46 am 
Updated: Jul. 2, 2013 12:00 pm
Friends,I need help.  I love white rice and semolina pastas of all kinds.  My issue  is  I have high cholesterol and am diabetic.  My doctor insists that if I am to eat rice or pasta of any kind it must be brown and whole wheat, but I cannot bear the taste or texture of either.  There must be… MORE
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Ms. Lizz
About this Cook
I am a married Nanna with 3 teenaged grand babies. The oldest is just settling into her dorm and away from home for the first time. It is hard on all of us. We relocated to Tennessee from Holland, Michigan to help in a new church plant my brother in law and our Pastor is starting and my husband's job transferred him to West Nashville. I love Tennessee and am very excited to work in the community. Our actual ministry is in Oak Grove, Kentucky. There is much to be done and I am anxious to serve and share Christ Jesus with those who do not know Him. I put among my hobbies reading books, but that has changed to LOVING reading my Kindle. It is the bomb and I have several Bible translations in my Kindle, so I even take it to church with me. I love technology and have been a Kindle owner and reader since 2010! The Kindle Fire is on my wish list next!!! Glory to God Jehovah... :0)
My favorite things to cook
I love trying new things. I love vegetable dishes, but my husband is a confirmed carnavore and insists on meat on the table. I have taken to grilling and broiling most of the meat I serve. My health directs me to leave off fried foods. I don't eat shell fish of any kind, I love Talipia and any mild white fish, except Cod...
My favorite family cooking traditions
Southern cooking (lightened up) We love flavorful foods, but not hot and spicy foods. I love Asian foods and some Italian dishes. These days the order of the day is quick -one dish meals if possible and foods that are even tastier warmed over the next day. Two meals from one effort is key to my decision making for what I cook.
My cooking triumphs
Most everything I try is successful. I tried Sweet Potato Cheesecake due to the bliss Rachael Ray was in when she first tried it on one of her travels. It was a smash... I later got a recipe for German Chocolate Cheese Cake and even though it is labor intensive and takes a whoppin' "10" eggs to make, my family and friends flipped over it. I am a great one to try recipes from butter/margarine boxes and off labels and the only Pumpkin item I really liked was a Pumpkin Cake Roll. I prefer sweet potatoes over pumpkin but that cake roll is delicious. I also make awesome tamales from scratch and egg rolls as well. Both labor intensive, but the reward is great from the people eating the finsihed product. I do not eat much of what I make because I am diabetic and have acid reflux disease, and am going to have my gall bladder out once I clear the Pulmonary Tests I must take as a cardiac patient, but I love to cook and see the enjoyment it brings people.
My cooking tragedies
I struggle with brown rice. I really don't like it and nothing I do makes it taste any better to me. My doctor says if I have any rice or pasta at all it must be brown rice and whole wheat pasta. I have had some success with the pasta, but I don't like it as well as I do semolina pasta and I have to mess with it to make it edible to my taste. I have to use a tea ball filled with spices to hang in the pot I cook the pasta in, in order to add enough flavor to the whole wheat pasta to eat it, but with semolina all that's needed is salt.... Oh well...
Recipe Reviews 5 reviews
Southern Candied Sweet Potatoes
I give 5 stars for the ingredients, because this is how I think real candied sweet potatoes should be done. My way is to use both white and brown sugars and I begin my potatoes on top of the stove in my heavy black cast iron huge skillet and once they sugars have melted and they are all coated well, I put the skillet into my oven and let it bake until the potatoes are tender and the syrup is thickened. They are so good. Since my diabetes has become worse, I am making my potatoes using Splenda white and brown sugars and I am confident they will be just as incredible. I have been cooking with Splenda for years now and everything I bake comes out great. I am so glad that there are others who really know how to make dishes that still taste like our Momma's and Grandma's used to make. I love holidays because the smells make me think of my Momma, Lillie and my Grandma Lizzie and my Great Aunt Annie. Great cooks all and I learned from the best.

0 users found this review helpful
Reviewed On: Dec. 13, 2014
Easiest Eggplant
I just made this and I loved it. I must caution those who may be tempted to add seasoning to the eggplant before the mayo, don't do it. It is seasoned perfectly with the mayo and seasoned breadcrumbs. I love this so much I made half the eggplant I had and saved the other half for my husband that I will make him tomorrow. If I had cooked the whole eggplant, I would have eaten the whole thing. It is just that good and so easy and crispy from the oven. I would never fry them to add more oil... Thanks for sharing and I will make this again!

1 user found this review helpful
Reviewed On: Mar. 10, 2014
Amazing Pork Tenderloin in the Slow Cooker
I made this for our Sunday dinner and it was delicious. We don't drink, but I bought a bottle of Cabernet Sauvinion... (SP)... It was worth it to make the recipe using the ingredients called for. I, too, thickened the juices with cornstarch and adjusted the seasoning with worsteshire sauce. I made scratch garlic/sour cream mashed potatoes and steamed whole green beans. My sister in law made corn as well and we had Hawaiian rolls. Dinner was a Sunday Blessing. Thanks for sharing this recipe. It is in my recipe box for sure.

4 users found this review helpful
Reviewed On: Aug. 23, 2011
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Cooking Level: Intermediate
About me: 25 year old Wife and Mommy
Cooking Level: Expert
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About me: I graduated from Grand Valley State University.… MORE
Cooking Level: Expert
About me: Newlywed married on 12/13/14. I love to cook and… MORE

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