patticakes43 Profile - (187960787)

cook's profile


Home Town:
Living In: Boston, Massachusetts, USA
Member Since: Jan. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy
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Huli Huli Chicken
Thai Orange Chicken
Big Ole Geese or are they turkeys!!
My Dirty Diapers (=
Barbara's Cookie Crumbs
About this Cook
I am a collector of recipes and absolutely love to cook. It doesn't matter how simple or complex the recipe or ingredients. If I think it's something my family will enjoy, I am game to try it. It tickles my heart to here to umms and ahhs or see them digging in for seconds. That's when I know I've hit the nail on the head with another great meal.
My favorite things to cook
I guess I'd have to say that my favorite thing to cook is food. I love being in the kitchen creating. Whether it's following a new recipe or fine tuning a family favorite, it's just fun for me. If it wasn't for the fact that I couldn't handle being on my feet all day, I think I would be a chef by profession. But, alas, I have to settle for cooking for family and friends. I mostly bake my meats (which heats up the house something awful in the summertime), but I'm not opposed to frying every once in a while. I use my broiler very infrequently, but found some new recipes that may change that in the near future. I leave the grilling to my sweetie. He's the expert in that department. But mostly, I love wintertime. I look forward to making my Holiday recipes and also, that's when I get to pull out my precious Dutch oven and heat the house up (guilt free) with lots of slow cooking.
My favorite family cooking traditions
I have a list of Holiday recipes that have taken me years to perfect. My family is so in love with these dishes that anytime I suggest something new or preparing them in a "healthier" way, they all cry "mutiny, mutiny"! And my oldest daughter threatens to NOT come home for school breaks.'s okay though. I figure since I have them eating healthier for the most part throughout the year, they deserve a little spoiling during the holidays.
My cooking triumphs
I'd have to say, the best thing I have ever made was some Braised Herb Pork Chops. I kid you not when I say, that the meat just fell off the bones, slicing through it was like butter, the veggies soaked up the flavors perfectly, and the gravy was to die for. I made it on a Thursday evening and by Saturday morning, my family was literally begging me to make it again for Sunday dinner. I didn't disappoint them.
My cooking tragedies
I made some horrendous recipe that called for canned french cut string beans and slivered almonds. Even though I followed the recipe to the letter, it was the slimiest, saltiest thing I had ever made. Nobody was pleased with that dish. I still have the recipe card and may try again someday with fresh string beans, but that fail is still too fresh in our minds to consider that seriously for now.
Recipe Reviews 20 reviews
Country Fried Steaks with Sweet Onion Gravy
This is a good recipe. I made a few changes to it but not much. First of all, I adjusted the recipe for 6 serving and used 6 top blade steaks (that I pounded out). Then I seasoned the meat on both sides with a little garlic powder, onion powder, cayenne and salt before dredging in the flour mixture. I didn't have sweet onions, so I used 3 large yellow onions instead. Because I adjusted the servings I reserved a 1/2 cup of flour mixture instead of 1/3 cup. Followed the recipe as stated from the flouring to the return of the steaks to the gravy. Because the meat was almost done, I only simmered in the gravy for about 20 minutes. The gravy was a little bland so I added a few extra shakes of salt to it. Turned out great! I will definitely make this again. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Apr. 16, 2013
Mini Cheesecakes II
At first, the flavor wasn't right and the texture was weird. I followed the recipe to the letter, with the exception of using a real graham cracker crust instead of vanilla wafers. I almost threw the minis out but hubby convinced me to do otherwise. So, I just wrapped the pans and put in the fridge. After sampling one this morning, I have to say they taste much better. Still not the flavor I was looking for (so can only upgrade this to 3 stars) but the texture isn't weird anymore. I guess it needed time to fully set.

1 user found this review helpful
Reviewed On: Apr. 15, 2013
Huli Huli Chicken
For Recipe Group 4/8/13 - This chicken was very, very tasty. I usually only do the least amount of marinade time possible but I'm glad I went with doing it overnight. Totally worth the wait. I made some minor changes but nothing too out there. First of all, I adjusted the recipe for 6 servings but only used 6 chicken breasts. I didn't have sherry, so I used extra pineapple juice instead. When it came to cook time, I preheated the oven at 425* F, but instead of putting it in the broiler right away, I put it in the oven. Let it cook 10 minutes, flipped it, basted it with the marinade and let it cook another 10 minutes. During that 10 minutes, I thicken the rest of the marinade with 1 tbsp of cornstarch on the stove-top. Then I flipped the chicken, basted it with the thickened sauce, moved the pan to the broiler and cooked for another 10 minutes. Finally, I flipped it again, basted it and broiled for another 5 minutes to get nice char on top. Once out, I basted it a final time and let it rest for about 5 minutes and then sliced. My family absolutely loved it. Usually, they hate when I make back to back chicken recipes but there wasn't one grumble or complaint. I will definitely make this again.

4 users found this review helpful
Reviewed On: Apr. 12, 2013
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