maddi Profile - (18635889)

cook's profile


Home Town: Chico, California, USA
Living In: Stockton, California, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
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About this Cook
Been cooking since I was 10. Am retired with spouse of 40-plus years; love to cook, and have been able to adjust to cooking for 2 pretty easily. We enjoy grilling year-round, as well as crockpot recipes that can cook when we are out crusing on our boat and trying to catch a fish. I still cook "from scratch" as I do not like a lot of the extra things that go into prepared mixes and bases. It's actually not that much harder to do this than people think.
My favorite things to cook
My favorite family cooking traditions
Grilling and BBQ (even in the snow in Alexandria, VA). During the milder winters here in central CA, we can still do this, but also enjoy the "comfort foods". Cooking "from scratch". I don't make desserts very much as neither my husband nor I have a sweet tooth.
My cooking triumphs
Enchiladas, rice and refried beans for 50 people on 1 day's notice in Pittsfield, MA (1979), where no one knew what a tortilla was.
My cooking tragedies
Peanut butter cookies that even the dog would not eat (when I was about 13).
Recipe Reviews 26 reviews
Delicious and Easy Corn on the Cob
I don't add sugar (if the corn is fresh, it's really not needed). I usually bring water to boil, add the corn, return to just boiling and then turn off the heat and put a lid on the pot. Let steep 10 minutes, and you have fresh, delicious corn that taste as if it just came out of the field. You can use this method on frozen corn on the cob as well. I learned this recipe over 60 years ago from my Mom, a Farmer's Wife.

1 user found this review helpful
Reviewed On: Jan. 2, 2015
Roasted Okra
Even easier, if you are grilling outside, such as steak, chicken, pork, etc, just take whole pods and grill them along side the main dish. They come out slightly chewy (dry) with a nice smoky flavor.

2 users found this review helpful
Reviewed On: Jun. 30, 2014
Egg Scramble
I have made a similar recipe (my own) many times. Depending on what I have available, I use any and/or all the listed ingredients, and sometimes add sliced ripe olives, mushrooms, chopped bell pepper (any color). I refer to it as a Garbaqe Fritatta.

2 users found this review helpful
Reviewed On: Jun. 1, 2013

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