ANTILOPE Profile - (18365467)

cook's profile


Home Town: Los Angeles, California, USA
Living In: Sacramento, California, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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About this Cook
My father was an Army cook in WW2 and a restaurant chef afterwards. That's what sparked by love of cooking.
My favorite things to cook
BBQ, chili, asian cusine, cookies.
My favorite family cooking traditions
BBQ on holidays. I always cook most of the Thanksgiving meal. My wife says she is glad for the day off.
My cooking triumphs
Smoked pulled pork, smoked pork baby back ribs and smoked whole turkey in my backyard BBQ smoker.
My cooking tragedies
You know you have made a real cooking mistake when the dogs won't eat it. They are usually my four legged garbage disposals. Let's just say, even a dog won't eat scorched lentals.
Recipe Reviews 17 reviews
Homesteader Cornbread
I made the following changes for a ligher corn bread with a nice bottom crust. Spray canola oil to coat the inside of a 10-inch cast iron skillet. Place skillet in cold oven and turn on oven and heat to 400 F. Mix 1-1/2 cups of corn meal....1/2 cup all purpose flour....1/4 cup granulated sugar....1 tablespoon baking powder....3/4 teaspoon salt. Wisk together in a mixing bowl. In a 2-cup pyrex measuring cup add....1-1/4 cups milk....2 eggs. Wisk until smooth. Heat in microwave 45-seconds to bring to room temperature. Add 1/3 cup canola oil. Wisk until smooth. Wisk wet ingredients into dry ingredients. Wisk until smooth. Pour batter into the heated cast iron skillet. Bake 30 minutes or until knife inserted in center comes out clean. You can also use a non-preheated 9x13 inch baking dish.

2 users found this review helpful
Reviewed On: Jan. 14, 2007
Microwave Oven Peanut Brittle
I have a 1500-watt microwave. Here is how I made the recipe. Microwave Sugar, Salt, Corn syrup, 1 cup of raw peanuts 4:00 minutes at 60% power in a 4-cup pyrex measuring cup. Stir well, microwave additional 4:00 minutes at 60% power. Add 1 tsp butter and vanilla extract and microwave 90 seconds at 60% power. Add baking soda, stir well, spread on greased cookie sheet to cool. Wash 4-cup measuring cup in hot soapy water at once to reduce sticking. Soaking for a while will remove stuck on sugar. This recipe is great!

9 users found this review helpful
Reviewed On: Jun. 23, 2006
Orange Raisin Muffins
Excellent! These are delicious muffins. If you would like additional orange flavoring, use ΒΌ cup of defrosted, undiluted orange juice concentrate (from frozen orange juice) instead of just plain orange juice. I also used golden raisins. This recipe is a keeper.

17 users found this review helpful
Reviewed On: Apr. 15, 2006
Published Recipes

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