Miss Lys Profile - Allrecipes.com (18423478)

cook's profile

Miss Lys

Miss Lys
Home Town:
Living In: Savannah, Georgia, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Genealogy, Charity Work
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About this Cook
There's a little tin sign in my kitchen that reads: "Spice a dish with love, and it pleases every palate." Unless the dish is The Turkey Taco Meatloaf(see tragedies - below). There just ain't enough love in the world for that!
My favorite things to cook
I LOVE to bake. I don't do fancy decorated cakes or anything like that, just breads and cookies and sheet cakes and such, but I absolutely enjoy every second I spend in my kitchen baking. I also really like to make party foods - little nibbles and dips, etc. I know that's weird, but there it is.
My favorite family cooking traditions
Throughout my life, food has always been at the center of every family celebration - our family had so many cooking rituals and traditions that I just can't choose favorites.
My cooking triumphs
Any time my family or friends truly enjoy something I've cooked is a triumph for me. Food = love.
My cooking tragedies
The Turkey Taco Meatloaf - one of the first recipes I found on my own & the first I ever tried to make. It was lumpy and oblong, and somehow managed to be dry as a cinder in the middle yet completely raw in random spots around the outside edges. My poor husband tried to choke it down, bless his chivalrous little heart, but I just couldn't - we ended up ordering pizza. Now, more than twenty years later, when my husband asks what's for dinner & I don't feel like cooking I'll answer "taco meatloaf". He will usually have the truck fired up & pointed towards a restaurant before I can even grab my shoes!
Recipe Reviews 6 reviews
Baked Dijon Salmon
This was delicious! I generally don't care for salmon but my husband really likes it so I have been managing to choke it down once or twice per week for a while now. Dreading tonight's meal, I searched at the last minute for something different from the typical lemon dill (yuck), maple (ick), or white wine-y (bleh) types of prep we're used to and found this recipe. I followed it pretty much as written - except used slivered almonds for pecans - but did take one reviewer's advice and let the honey/mustard mixture cool before slathering it on all sides of the fillet (I removed the skin first as also suggested)rather than just brushing it lightly on top. I also toasted panko crumbs and almonds in a skillet with a few drops of olive oil before adding the parsley and sprinkling them liberally on the fillets to make them super-crunchy. I actually enjoyed my salmon dinner tonight for the very first time! My husband loved it and said he wouldn't mind if I make it this way from now on, yay! The flavor is delicate, but really, really good! I had some mustard mix left over so I tossed my steamed green beans with it, which was also super delicious. Five stars!

3 users found this review helpful
Reviewed On: Apr. 2, 2015
Pork Tenderloin Diablo
This was amazing! My husband is not a fan of horseradish but he loved this sauce - it's a nice, smooth and creamy blend of flavors and neither the horseradish nor the mustard overpower - I doubled the recipe and had not a drop left over! As others have mentioned, it's not necessary to salt the tenderloin. Thanks, Chef John!

0 users found this review helpful
Reviewed On: Jun. 28, 2014
Creamy Horseradish Garlic Spread
I made this recipe exactly as written, EXCEPT...I substituted 4oz cream cheese for the sour cream. I needed something to bring to a party, and as I went a little overboard with the buy-one-get one free deli roast beef the other day, I was trying to think of a way to use some of it up. I thought the flavors in this recipe would also make a good cheese spread so I tried it. It was awesome!!! I let the flavors mellow overnight in the fridge, then spread the mixture on some original flavored melba toasts. I topped each with a folded slice of deli roast beef, sprinkled a pinch of grated parmesan cheese and a few fresh chives on top to make them pretty, and put them on a platter. They were absolutely delicious - mine was the only empty plate at the end of the night. The balance of flavors is delicate and just right. Thank you so much for sharing this recipe! Can't wait to try the sour cream version with beef tenderloin.

5 users found this review helpful
Reviewed On: Dec. 8, 2012

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