cook's profile


BB
 
Home Town: Tennessee, USA
Living In: Georgia, USA
Member Since: Apr. 2006
Cooking Level: Not Rated
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Hiking/Camping, Boating, Fishing, Reading Books, Music, Charity Work
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us on our wedding day!
our wedding cake!
About this Cook
I recently married my soulmate (September 26). I am so blessed and grateful to have him! I am so excited about starting this new chapter in our lives together as husbdand & wife!
My favorite things to cook
I love trying new things! I am always on AR looking up a new recipe. I don't really have anything specific that would be my favorite to cook. It makes me happy anytime my husband tells me that "this is my new favorite!." Or if we are trying to decide on what to have for dinner and he will ask me if I have the right ingredients to make him something I have made him before that he really likes.
My favorite family cooking traditions
My SIL is the most amazing cook I have ever met! She can cook anything! Ever since we have first met each other we have been getting together on each holiday, birthday, sporting event (or any excuse to get together ;) and cooking something up! Also my MIL makes my most favorite food ever-- Vegetable Beef Soup and cornbread she makes with cheese.. Everytime she makes it she always sends us a big bowl! And this past summer my husbands grandmother & my SIL canned some different things that I hope we can do again next year! I am very fortunate to have really great inlaws! ;)
My cooking triumphs
The first time I made pizza dough from scratch! It turned out so great and I was so proud of myself!
My cooking tragedies
One time when I was visiting my uncle he had a recipe for carrot cake and he wanted me to help him make it. This was back when I was 13 or 14 years old. I followed the recipe and the result was the most beautiful carrot cake you have ever seen(home made icing too)! It smelled so delicious but when my uncle took the first bite, then asked me how much baking powder I used I realized it was a disaster. It was so funny but sad making that beautiful cake that smelled so good but tasted so bad! Unfortunately baking is just not my thing!
Recipe Reviews 63 reviews
Beth's Scalloped Cabbage
I think this is a great basic recipe. However, to me it only deserves 4 stars. To make it 5 star worthy it definetaly needs some adjustments. There is no right or wrong way to fix this recipe. You don't have to listen to me & make it step by step the way I did. I suggest that you try it & play around with the ingredients to make it to your own preference. Again, I really do think this recipe as stated is fine, but to make it GREAT here are a few things I would suggest. 1. Use a large head of cabbage. 2. Make sure the water is at a rapid boil before you put the cabbage in & then only boil for 5-7 minutes (or it will be over cooked by the time it comes out of the oven). 3. Make sure you drain as much of the water out of the cabbage as you can. If possible, during the time you're making the cheese sauce let it stand in colander & drain longer. 4. Use 1/4 tsp (or less) salt. You can subsitute garlic salt or you could also use garlic cloves. 5. Use REAL sharp or mild cheddar cheese, or even colby jack or pepper jack. (Try any combination, just make sure you use REAL!) 6. Increase cheese to 1 - 1/2 C, also sprinkle a little extra on top. 7. Increase milk to 1 1/2 C (use more or less to make it as thin or as thick to your liking). 8. Omit the buttery round crackers & use crushed saltine crackers (don't forget to reduce salt!) Hope this helps some of you! Don't get discouraged if you've made this before & wasn't happy, make some small changes & try again!

0 users found this review helpful
Reviewed On: May 7, 2012
Manicotti Alla Romana
This was a nice change from the usual lasagna or spaghetti night at our home. A little time consuming, (not to mention the dishes to wash after!) yet worth the extra effort. I have no problems with this recipe as written (I know, I know here it comes.. ;) even though I made some minute changes like 1. Added some italian seasoning in with the meat with a little extra garlic salt. 2. Reduce olive oil to 1 T. 3. Added all of the fresh herbs to the white sauce. 4. Sprinkled maybe 1/2 C of fresh grated mozzarella cheese over the manicotti before adding any of the sauces. 5. Used a shredded parmesan & romano blend with another 1/2 C of mozzarella for the final 10 minutes. Absolutely loved the finished product & will make this again. May try adding some sliced olives &/or mushrooms to the meat mixture next time. I used the garden mix of ragu spaghetti sauce, it was perfect & gave me the idea to try some extra veggies. Thanks for another great recipe!

0 users found this review helpful
Reviewed On: May 7, 2012
Country Fried Steak and Milk Gravy
I've been making this recipe for years. The only difference is I use Vegetable oil instead of lard & I don't use an entire cup of flour (1/4 C give or take). This is one of the good ole southern dish's that I grew up eating. More than likely one of the first recipes I learned to make. As a young lady growing up in the mountains in Tennessee, the first things I learned how to cook was how to fry EVERYTHING! (Poultry, beef, pork, venison, wild turkey, vegetables, etc!) My family never used measurements, I learned to "eyeball" it & add a little more of this, a little less of that, whisk & continue cooking until it "looks right." Lol.. I know it sounds funny but that is really how I was taught! My husband requests this the most. But he doesn't like gravy on it, (I do) he just likes it fried extra crispy with salt & pepper. This is a great basic recipe that you can play around with & add your own spin on it with adding spices & making the gravy to your preference. It's absolutely a 5 star recipe. Everyone will enjoy this one!

0 users found this review helpful
Reviewed On: Apr. 29, 2012
 
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