BamaHaole Profile - Allrecipes.com (18790816)

cook's profile

BamaHaole


BamaHaole
 
Home Town: Elkhart, Indiana, USA
Living In: Montgomery, Alabama, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Southern, Middle Eastern, Mediterranean, Healthy
Hobbies: Hiking/Camping, Photography, Reading Books, Wine Tasting
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Sydney Opera House
About this Cook
I cook because I love to eat and also to make my hubby happy. My greatest cooking influence is without a doubt my mother-in-law -- she inspires me to try new things and make a recipe my own.
My favorite things to cook
I love slow cooker and one-pot meals. I also love to bake, especially yeast breads because I find kneading (and the smell!) therapeutic.
My favorite family cooking traditions
Baking LOTS of Christmas cookies to give away.
My cooking triumphs
Thai food. We love Thai curry and beef salad. Over ten years ago, I tried many times to get the curry flavor right, but finally Cooking Light published an article and recipe. I was missing Fish Sauce and brown sugar. This was before all the Thai canned, packaged, and jars started appearing on grocery shelves. Once I used the fish sauce and brown sugar it was perfect! (Even though it smelled like feet at first!) The beef salad was a similar path to success - trying several things before finding a good Cooking Light recipe for it. And I combined it with a fantastic marinade for beef from Allrecipes: California Thai Flank Steak.
My cooking tragedies
There's been a couple of times when I've obviously forgotten an ingredient in a recipe. Or when I'm doubling a recipe and forget to double one of the ingredients (like sugar - that dessert was icky). The worst was when I added WAY too much pepper to pan-seared pepper scallops - my husband and I still laugh about that.
Recipe Reviews 25 reviews
Herbed Mushrooms with White Wine
OMG...just scarfed up a plate of these! So...I didn't have any chives or "Italian Seasoning". I used oregano, basil, thyme, and parsley and just 'guessed' when shaking the herbs over the pan. I did add a pat of butter at the end when I added salt and pepper. I also ate them while enjoying a glass of the same wine I used to deglaze the shrooms with - Kirkland Chardonnay. Thinking about making a second batch right now...yummy!

1 user found this review helpful
Reviewed On: Sep. 23, 2012
Thai Steamed Mussels
Amazing and very easy! I didn't have an open bottle of white wine and didn't want to open one just for this recipe so I used some rice cooking wine instead - that was the only change I made. The cilantro is the perfect finishing touch!

2 users found this review helpful
Reviewed On: Sep. 29, 2011
Boilermaker Tailgate Chili
This is my new 'go-to' chili recipe! Between the recipe and other reviews, I ended up with a great pot of chili that we completely demolished, even all the leftovers (which just got better)! I took a few notes from other reviews, however. Instead of ground beef, I used a mix of cubed chuck steak and stew meat. I started the entire process in a skillet: I fried the bacon, cooked the veggies (omitted the green bell pepper) in the bacon fat, then used the pan to brown the meat in stages. Between each pan of meat, I used the beer to deglaze the pan (ended up using an entire bottle of beer). Everything went into my slow cooker. I used a mix of beans (black, kidney, and chili beans in spicy sauce) - and all the cans I used were either 'low sodium' or 'no salt'. Like other reviewers, I left out the Tabasco and used brown instead of white sugar. Yummy and perfect spicy for us!

76 users found this review helpful
Reviewed On: Jan. 25, 2011
 
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