Foxy Felix Profile - (187211148)

cook's profile

Foxy Felix

Foxy Felix
Home Town: Buckley, Washington, USA
Living In: Eugene, Oregon, USA
Member Since: Dec. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Fishing, Painting/Drawing
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Sweet Old Man
Best Friends
About this Cook
I have a little farm on the outskirts of the city where I raise chickens and meat rabbits. My troop consist of DH, two Conures, three green Cory's, five BR hens and a pair of breeding rabbits. I like to sail and windsurf on the local lake in the summer and sew in the winter. Love to tinker and fix things.
My favorite things to cook
Breads, homemade pasta, rabbit sausage and sweets of all kinds.
My favorite family cooking traditions
Rabbit "medallions": Debone a rabbit so that you end up with a 12" by 14" rectangle slab of meat. Lay ham slices on slab, followed lengthwise by rabbit sausage links and pepper wedges from the garden. Roll up from long edge. Wrap with bacon and tie with butcher string. Skewer through roll close to strings. Cut into round steaks. Sear in olive oil. Add wine, boullion and rosemary. Simmer for at least an hour. Remove string and skewers before serving. Serve with rice or homemade pasta. Takes most of the day to prepare but well worth it! Makes about 9 medallions.
My cooking triumphs
Has to be deboning a rabbit without leaving any holes in the meat along the backbone (and not cutting myself!).
My cooking tragedies
I once tried to make a Pecan pie for Thanksgiving. The pecan top layer never firmed up and the pie was a soupy mess. Also my pie crust is always a tasteless disaster, so I've learned to use biscuit dough rolled thin in place of crust. Prick it a lot and bake before filling.
Recipe Reviews 10 reviews
Sweet Potato Bread I
Pretty good. Lightly spiced and similar to banana bread. Subbing some of the sugar with brown sugar does improve the flavor. If you use Splenda for the sugar and are making muffins with paper cups, spray the paper cup with cooking spray before adding the batter. This will help with any sticking issues (I loose a bit to the paper if I don't). I used the walnuts I had on hand. Fill the tins mostly full with batter for a full muffin size. Bake for 45 minutes. Makes 6 big muffins.

0 users found this review helpful
Reviewed On: Jun. 13, 2014
Amazing Lentils and Kale
Nummy! Added more lentils for a thicker consistency. Made my own salsa to add. Liked as toppings: Feta cheese, sour cream and/or Greek yogurt. Makes a lot! Suggestions for leftovers are: stuff an omelet with it; enchiladas; stuffed pitas; breakfast burrito; stuffed bell peppers. Goes well with so many things. It's a keeper!

1 user found this review helpful
Reviewed On: May 24, 2014
Fabulous Oatmeal-Bran Cake
I needed a whole grain muffin recipe in which I could embellish. I used 5 grain rolled flakes for the rolled oats, Hodgson Mills Oat bran hot cereal and added apple pieces and frozen blackberries to the batter. Also increased the cinnamon, added allspice and vanilla to taste. Subbed Splenda for the white sugar (less 1/4 cup from recipe). Baked at 350 for 25 minutes. Nummy! Makes 12 muffins.

0 users found this review helpful
Reviewed On: May 18, 2014
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Cooking Level: Intermediate
About me: I'm old and smelly, kinda like a really good… MORE

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