GATOR Profile - (1890860)

cook's profile


Home Town:
Living In: Nevada, USA
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Camping, Fishing, Reading Books, Music
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About this Cook
Busy career mom for whom cooking is a necessity, not a passion. Love to bake, however.
My favorite things to cook
Simple, homestyle meals and baked goods
My favorite family cooking traditions
Baking cookies at Christmas.
My cooking triumphs
Learning how to grill! Also, I make a killer marinara.
My cooking tragedies
Candy-making is beyond me!
Recipe Reviews 57 reviews
Elk Steak Marinade
I made slight changes based on my hubby's dislike of onions, and he said it was the best elk he'd ever eaten. I swapped minced garlic for the minced onion, but to still get a little of the onion flavor, swapped onion powder for the garlic powder. Used garlic pepper blend in placed of the black pepper. The first time I made this, it was just enough for 5 palm-sized pieces of backstrap - perfect. I doubled it the next time for 1.5 lbs of leg steaks - enough steak to comfortably fill a quart-zize zip bag, and I found that I probably didn't need to do so. I don't think you need to increase the marinade if you're using a baggie, but definitely would if marinating in a bowl or similar container.

0 users found this review helpful
Reviewed On: Jun. 13, 2015
Florentine Eggs
Hubby said these were the best eggs I've ever made. He doesn't care for onions or mushrooms and I didn't have garlic, so I omitted those and used about 1/8 tsp of garlic pepper in place of the salt. Seemed like a lot of oil; I used non-stick spray instead. Had shredded cheddar jack on hand, so subbed it in for the mozzerella. Used 4 extra large eggs minus one yolk, and it yielded more than the two of us could finish. So good, and it does look fancy!

1 user found this review helpful
Reviewed On: Jan. 4, 2015
Roasted Garlic Cauliflower
I grilled mine in a grill basket, using garlic powder and garlic pepper to season instead of fresh garlic and parsley, and only 2 T of butter-flavored olive oil. I agree with reviewers who said to add the parmesan after cooking.

2 users found this review helpful
Reviewed On: Jul. 17, 2014
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