Loretta Profile - Allrecipes.com (187812620)

cook's profile

Loretta


Loretta
 
Home Town: Haslet, Texas, USA
Living In:
Member Since: Oct. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies:
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About this Cook
I've been married since 2007 to a wonderful husband. I do not have any children of my own (by choice) and enjoy spending my time gardening, vacationing, working out and cooking. I've been cooking since I was 12 and it's always been one of my favorite things in life!
My favorite things to cook
I love to cook Korean, Mexican, cajun and southern foods.
My favorite family cooking traditions
I don't really have any family food traditions. :( Maybe I can start one?
My cooking triumphs
Many!
My cooking tragedies
I have yet to make a good tasting salsa!
Recipe Reviews 5 reviews
Aunt Teen's Creamy Chocolate Fudge
The fudge is delicious. I made it twice. My only complaint is that if left at room temperature, the fudge gets too soft. Almost like a very thick peanut butter consistency. I cut these into squares and wrapped them as Christmas goodies for neighbors and co-workers. I had to keep them all refrigerated until I handed them out. Although I really liked the flavor, I think I'll try another recipe that stays firm even in room temp.

0 users found this review helpful
Reviewed On: Dec. 30, 2013
Low Carb Jambalaya
For low carb, this was an easy and tasty dish. I love Cajun food, but now that I'm watching my carb intake and following the paleo lifestyle, I really needed a dish like this to add variety. The only adjustment I made was decreasing the Cajun seasoning to 1 1/2 tbsp. It was still plenty salty.

0 users found this review helpful
Reviewed On: Dec. 30, 2013
Caldo De Pollo (Mexican Chicken Soup)
This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe, but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes. I still had a very rich, deep flavored soup. I added 1/2 cup each celery, carrots and tomato, just because 1. I needed to use them up, 2. I thought this soup needed some veggies, and 3. I like those veggies in chicken based soups. I didn't make the rice - I had regular steamed rice already. Lastly, I added a squeeze of lemon to bring out all the flavors. Excellent!! My husband, who isn't big on soups even liked this one. Will make again and again. Thank you for the recipe.

7 users found this review helpful
Reviewed On: Dec. 7, 2013
 
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Cooking Level: Intermediate
About me: Hello, my name is Nicole. I am 40 years old,… MORE
 
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