ROSEMC91 Profile - (18301267)

cook's profile


Home Town: Savannah, Georgia, USA
Living In: Sunbury, Georgia, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
Recipe Box 1 recipe
  • Title
  • Type
  • Overall Rating
  • Member Rating
Sweet Vidalia Onion Relish
Sweet Vidalia Onion Relish
One Minute Chocolate Icing
About this Cook
I live to cook not cook to live! I am a homemaker and I have been married for 27 years of my 45. I have a daughter 24 and a son 25. My son loves to come home with his wife and daughter every chance they get to eat and my daughter loves to come home every chance she gets to be in the kitchen with me and invent new recipes. I have been working on a cook book for years. It is taking so long because most all of my recipes are in my head and in order to get them down on paper I have to make it and measure everything because when I cook I never measure anything. I am known in my community as a cooking diva. I am constantly in my kitchen making up new things and then taking to my neighbors or to the local store or other places for people to try and give me their honest opinion. They let me know if I should add it to my cookbook or not. I guess most people would consider me nuts because they have never had anyone go around giving out free gourmet food before.
My favorite things to cook
I love southern, french, italian, mexican, south western,irish,german. Let's just say I love to cook everything from southern to international. I can cook desserts from chocolate eclairs to baklava. I like all types of pies and the hardest cake I ever made was a "Buche de Noel"
My favorite family cooking traditions
I don't have any old traditions with older family members but my daughter and I have started our own traditions. At Thanksgiving she comes over the night before and we get started on the desserts and getting the turkey in the brine. Then we cook most all day on Thanksgiving while my husband stands by to wash everything we dirty up and has it ready to use again. Christmas is a little different. My daughter and I spend days and days before making up so many candies,cookies and cakes and each year we try to out do the year before. Then we hand out gift baskets along with her homemade Irish Cream and my Coquito to all of our neighbors, friends and family. Then I have a special day of cookie baking with my three year old grand daughter and my daughter in-law. We always have a Christmas eve party with hot and cold finger foods and festive sweets for family and friends. Our Christmas meal is most always prime rib.
My cooking triumphs
The most impressive thing I have made was a Yule Log. It's proper name is "Buche de Noel" I watched it made on television and then I took off to the store and then came home and made it and I called my daughter in-law over to take a picture of it. Now when I show people the picture that I have in my notebook of other foods I have made, they say, "You cut that out of a magazine didn't you?"
My cooking tragedies
This is sad but true. Back in 1995 while the O.J. Simpson trial was on television I was home alone and of all things I was cooking I was frying frozen fries in a tiny little cast iron skillet. I only had about 3/4" of oil in it. I had the T.V. on the trial and after I took out the fries to drain I ran back to watch what was happening and I completely forgot that I had cooked those fries. I noticed smoke going out of the window and I went in the kitchen and discovered the pan was on fire. I knew to "just put a top on it" but instead I picked it up to move it over to another burner first. I have done it a hundred times or more in the past, however when oil is on fire it is very thin and it came out of the pan and coverd my hand. I had second and third degree burns and had to go back and forth to the burn center for over a year. The worst part was I couldn't cook for almost a year! Because I was burnt so severe, it was in our local news paper and they wrote it up to be all O.J.'s Fault.
Recipe Reviews 11 reviews
Creamy Chicken Breasts
I loved this recipe! However, after reading the recipe I had to tweek it! I didn't go too far with it though. I didn't measure a thing and I never do! I used peppercorn ranch wirh some homemade ranch. Then I added in the zesty italian dressing adding a little more after each taste. Rule of thumb is you can always add but can never take away! When I got that just right I put in a half of an envelope of sazon. Then the cayenne pepper to and kosher salt to taste! I didn't add in pepper because of the peppercorn ranch. I maranated for 4 hours. I cooked on a charcoal grill indirect for 15 minutes then turned and after 5 more minutes I put directly over the coals. Because I made extra marinate I took out half (before adding in the chicken) and used it for salad dressing and to brush on the chicken as it cooked. So, so moist and good!

2 users found this review helpful
Reviewed On: Oct. 14, 2011
Apricot Ginger Game Hens
I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN.

11 users found this review helpful
Reviewed On: Sep. 9, 2011
One Minute Chocolate Icing
I needed a icing recipe for a cake that I made from this site. I made the Dark Chocolate Cake 1. I wanted to use a chocolate ganache but I didn't have any heavy cream and I didn't want to drive to the store. This is what I did. I made the icing just as directed but I used the special dark cocoa. That was a great choice. As soon as it came off the stove I stired it just a little with a wire wisk and poured it on top of my cooled cake. It sat up so beautiful with a shine like you wouldn't believe. This was almost too easy to make and I will use it from now on instead of a ganache!!!

160 users found this review helpful
Reviewed On: Oct. 9, 2007
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