Jody Agerton Profile - (187944052)

cook's profile

Jody Agerton

Jody Agerton
Home Town:
Living In: Elkton, Maryland, USA
Member Since: Jan. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
Recipe Box 3 recipes
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About this Cook
single, wish I had the discipline and passion I excuse, no rom in the freezer for the leftovers if I were to cook like I want to...and no one to share my meals with...I love to serve people , everyone!
My favorite things to cook
whayt ever, especially from the garden I work in the spring-fall...if I ear someone say"Ilike.." I go off and study various recipes,
My favorite family cooking traditions
simple summer time dinners, christmas with my stepmother, helping to recreate her family's recipes
My cooking triumphs
people love my help, as I appear to be a s cool as a cuke and therefore they say they can relax when I am around...
My cooking tragedies
well? gee ...I will pass for now
Recipe Reviews 1 review
Shrimp Creole III
This is similar to my version, except that i would be using vermouth vs white wine,( just a little perkier), and chili powder and cayenne (same as hot sauce) instead of the cajun seasoning. I also throw some sliced mushrooms in. I have had it served at a restaurant plus peas and carrots (sweetens the dish) and zucchini. yummy! a garden of flavors to feed the soul. In my book this tops the charts! I will serve lemon wedges along side of my fish dishes as the lemon is a great freshener and opens the palette. I noticed a comment that is my only last thought that is important to me... sauté the shrimp with your oil, either butter or olive oil and the chili powder. it will seal the shrimp guaranteeing they will stand out in the finished product.

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Reviewed On: Apr. 25, 2013

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