Dick McPherson Profile - Allrecipes.com (18921561)

cook's profile

Dick McPherson

Dick McPherson
Home Town: Borger, Texas, USA
Living In: Farmington, Minnesota, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Hunting, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
Married to a wonderful woman. 2 sons, 4 daughter, 4 step daughter and 4 Grand kids. Retired and full time house hubby and loving every minute. Have a 10'X7' model N gague railroad. Radio Controlled model airplanes. Love target shooting and reloading my ammo.
My favorite things to cook
Where to start. Roasts, chops, steaks, hot dishes, meat loaf, chicken (fried, baked) cabbage rolls, stuff peppers, and of course baking breads, rolls and deserts
My favorite family cooking traditions
basice mid and south west cooking styles. Pretty Traditional I guess
My cooking triumphs
I ask my wife what she wanted for her birthday dinner and she replied, broiled steak, twice baked potatoes top with cheese, white steamed asparagus with a light cheese sauce, and peaches Flambeau. So I did it all and it was a tremendous success. Not very fancy but sure surprised her the next day.
My cooking tragedies
You just "aint" got enough room here to list them all. but I guess the best (worst) was my first stab at scratch bread. NOT GOOD, more like crackers or a boat anchor. needed a "saws all" to cut it. Never did figure out what happened.
Recipe Reviews 3 reviews
Country Fried Steak and Milk Gravy
This was great. Was a big hit with our family. What else can you say about a recipe as easy to fix as this, especially when it turns out great. Would recomend this to all. Will be added to my prefered section

0 users found this review helpful
Reviewed On: Feb. 9, 2006
Orange Roasted Salmon
This is an excelent way to prepare salmon. I used frozen orange juice and would suggest if you use this to cut down to 1/4 cup juice and 1/4 cup water, otherwise the orange seemed to overpower the salmon. I also use a lemon and herb seasoning instead of lemon pepper. The last thing I did was to skin the salmon, this prevents the "fishy" or oily taste. This will become one of my standbys and go in the perfer section of my recipe box.

6 users found this review helpful
Reviewed On: Feb. 9, 2006

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