rozekitten Profile - Allrecipes.com (18654089)

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rozekitten


rozekitten
 
Home Town: Little Rock, Arkansas, USA
Living In: Fort Worth, Texas, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Walking, Photography, Reading Books, Painting/Drawing, Wine Tasting, Charity Work
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Rumpledethumps
About this Cook
I'm a Mom, which means I love to cook wonderful things, but do so on a Mom's budget. My daughter has Celiac, so we cook everyday things gluten free around here. I'm always happy to share GF recipes that work for us.
My favorite things to cook
Soups, Gluten Free adaptations to everyday recipes, healthy whole foods, sinful southern foods, cheesecake... Really just about everything. I cook foods from all over the globe.
My favorite family cooking traditions
When I was younger I baked pies with my Grandmother, made a Blueberry muffin recipe that was from scratch that I still use, and now? I enjoy cooking with my oldest daughter and we like to play "Chopped" at home. We live in a large metropolitan area with many grocery options. We are constantly looking for new foods, spices, and unique flavor combinations.
My cooking triumphs
Making every day foods gluten free for my daughter. This includes Chicken and Dumplings. Something one would never think would be possible to cook Gluten Free. In addition, we make all other foods this way from meatballs to desserts to gravy... We do it all gluten free around here.
My cooking tragedies
Cooking tragedies... Mine have been when I made the best desserts, and due to my klutziness, never made it to the intended table. This includes an owl cake, cheesecakes, layered cakes... I've since learned to let someone else carry it from point A to point B.
Recipe Reviews 12 reviews
Almond-Crusted Tilapia
I did modify this slightly, but mostly stuck to the original recipe. Part of the modifications were due to what I had on hand. I made this using whiting from a recent fishing trip. I increased the almond/parmesan mixture by an extra half a cup for each. I also added the garlic powder and pepper in there, along with dried parsley. I chose to bake the fish on a half bakers sheet with a rack so I wouldn't have to turn them. I just heaped the parmesan mixture on the filets prior to baking. I baked them on 325 for 30 mins, and broiled them for the last two minutes (didn't move the sheet, had it on the middle rack) to brown the topping. Very tender, perfectly cooked, and even my daughter who doesn't like fish asked for seconds.

2 users found this review helpful
Reviewed On: Aug. 19, 2014
Bob's Stuffed Banana Peppers
This recipe was really very yummy! I bought too many peppers on a special at my grocer, and this was a great way to use some of them up! I made as written. I did follow suggestions by other reviewers and only made half of the stuffing mixture. I used homemade marinara instead of the tomato sauce, and didn't add parmesan simply due to preference. Great recipe, and these reheat very well! Hubby had some of the leftovers for breakfast this morning.

2 users found this review helpful
Reviewed On: Apr. 19, 2014
Kickin' Collard Greens
Excellent recipe. I also added the brown sugar and cider vinegar as recommended. For those of you who don't have chicken stock on hand, are vegetarians, or prefer not to use the red pepper flakes for children, here's a couple of tips. Save the ends as you are cooking other meals from your carrots, onions, and celery. Wash them, pat them dry and put them in a freezer bag. You can add more as you are cooking throughout the week. I use 1 qt. bags, and when one is full I start a new one. Then, add them to water (5-8 qt. pot), bring to a boil, and simmer for about an hour. Strain out the ends, and toss those. You will always have *free* homemade veggie stock on hand! For the heat... When you make your stock, add 3-5 whole, dried red chile peppers, and strain those out with the veggie ends. It will give it a slight *kick*, without the actual flakes in there that may be too hot for children if they bite them. My very picky daughter loves it this way and it's not too hot for her. Great for anytime stock is called for. Just don't add any more heat (peppers), and plan to add salt to taste, as the broth is homemade.

3 users found this review helpful
Reviewed On: Mar. 8, 2014
 
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Cooking Level: Intermediate
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