shanagan Profile - (1913732)

cook's profile


Home Town: Smalltown, Texas, USA
Living In: Smaller Town, Texas, USA
Member Since: Dec. 2002
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
Galatoire's, New Orleans
Grandma Ople Rocks!!
Pam_1's Awesome Sweet & Sour Pork
About this Cook
In the last 18 years I've become many things: restaurant owner, jeweler, business owner, not to mention chief bottle washer. But more important than all of that, I'm a happily married mother of three great kids. Somehow, they're at the doorstep of their own 'becomings' and I'm taking a break to enjoy just being ME.
My favorite things to cook
I'm a tinkerer by nature, so I love cooking things which give me an opportunity to make it "just a little better." (Or, if you're the recipe author, I'm a jerk. Take your pick.)
My favorite family cooking traditions
Christmas dinner for us means prime rib - and what could be a better tradition than that? Well, it could be my step-dad's fish tacos. After much suspicion from the Texan camp, it turns out Cali-dad knows his stuff. Those things are divine, and we look forward to them at every spring & summertime visit.
My cooking triumphs
Tamales. I'm white. Need I say more?
Recipe Reviews 70 reviews
Saltine Toffee Cookies
Love this stuff, a definite Must Add to next year's cookie plate during Christmas time.

1 user found this review helpful
Reviewed On: Mar. 1, 2012
Pastry Cream
OK, but not quite rich enough for our taste, imo, needs more egg to be a classic pastry cream. Also, if you're having trouble w/lumps, it's probably that you cooked it on too high a heat - cornstarch cooked over med-high will tend to lump.

4 users found this review helpful
Reviewed On: Nov. 24, 2011
Natchitoches Meat Pies
I hate to rate this low, as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh" btw), but this recipe needed some work to get it where it needed to be. First, onion, celery and bell pepper cooked in the roux are a must. Then chopped garlic, then I added my meat, and immediately turned the burner off *before* the meat could brown - if anything it just got a bit "gray." Then I seasoned with a heavy-handed blend of white, black and cayenne pepper. Meanwhile, I re-rolled pkg'ed crust into about 12 5" circles (will DEF make my own crust next time, that was a pain) and put about 2T of filling into each pie, placing each on a greased pan after forming the pies and cutting tiny slits in the top for steam to escape. I then baked for about 30 minutes at 350. But here's what sends this over the top - you should have quite a bit of meat mixture left over at this point - now you can go ahead and brown it and use that to make gravy, either from scratch or with a brown gravy mix - it is phenomenal over mashed potatoes and the pies.

61 users found this review helpful
Reviewed On: May 27, 2011

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