BUDDYMO Profile - Allrecipes.com (18802680)

cook's profile


Home Town: Phenix City, Alabama, USA
Living In: Lincoln, Nebraska, USA
Member Since: Jun. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Southern, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Music, Wine Tasting
Recipe Box 1 recipe
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Grand Caynon
About this Cook
Hunderds of hours tied to my favorite Aunt Glenis's apron strings as a small boy. She cooked everything from scratch. I've looked on every shelve in every grocery store I've ever shopped at and never found a box of "Scratch" I think it's LOVE!!!!
My favorite things to cook
The Oyster Stew aways makes people go crazy so I would say it's my best. If you've never tried frying a pork steak by salt and peppering it and then dusting it in flour and slowly frying it in canola oil ,covered with a lid and ( very slowly ) fried you've missed out on one of the best cuts of meat there is. I like to cook home made Macaroni and cheese. Corn cassarole. And Hominy casserole email me for the recipes. buddymo@aol.com
My favorite family cooking traditions
I learned to make home made sweet pickles from my Aunt. Theses are the BEST you've ever eaten. They take two months to make but there is no effort to making them. They will keep on the counter on your kitchen counter for 100 years( it's the truth) but when I want to use them I chill them f irst. They will blow you away with there taste. Busylady sweet pickles .... write me buddymo@aol.com
My cooking triumphs
Fried Chicken, corn bread, biscuts gravy. Oyster stew and many others.
My cooking tragedies
Good Lord!!! I've made ALL the mistakes.
Recipe Reviews 2 reviews
Maryland Crab Cakes I
This was a very easy recipe to follow. I loved the flavor and texture of the crab cakes. Excellent!

2 users found this review helpful
Reviewed On: Jun. 8, 2012
Oyster Stew
APRIL 2010 UPDATE From: Buddy Sizemore Over the years I've experimented with my original Oyster Stew recipe, so I wanted to share the following information with you folks. A nice addition to my recipe would be to finely minced one large potato (I like Yukon Gold best), then sauté the potato with the minced celery and shallots. Also, after considering some of the comments that a couple of viewers mentioned concerning the "floating" celery and shallots that their husbands didn't particularly care for, I experimented using a microplane to finely grate both the shallots and celery then add them in with the butter and finely minced potato. Before I microplaned the celery I cut the stringy layer off the celery stalks. This is easy to do with a potato peeler This is only a suggestion for thoes who may not like the larger peices of celery and shallots but still want the flavors. I however enjoy the texture. Another tip would be to allow the half & half or whipping cream (which ever you use) to come to room temperature. Also drain the liquid from the oysters then add it to the half & half at the beginning of cooking . This will cut down the time it takes to bring the mixture to a rolling simmer/boil. This is my family's favorite indlugence. I ALWAYS USE FRESH OYSTERS! Thank's to all who have posted reviews, I'm thrilled that the majority enjoy my recipe! And, with respect to the FEW negative reviews...well that just leaves more stew for the of us! Buddy Sizemore

462 users found this review helpful
Reviewed On: Jun. 28, 2004

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