candy bar Profile - (19355871)

cook's profile

candy bar

candy bar
Home Town: South West, Ohio, USA
Living In: South West, Ohio, USA
Member Since: Jul. 2011
Cooking Level: Expert
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candy bar
About this Cook
My mother taught me how to cook when I could stand on a chair and reach the stove. I came from a large family and had plenty of oportunities to improve my cooking skills. I was taught mostly southern style cooking but with the passing of time I have enjoyed a variety of recipes from the rest of the country and from other cultures.
My favorite things to cook
I love making home made biscuits and sausage gravy with scrambled eggs for breakfast or anytime of the day. Most people tell me that my gravy is the best they have ever had. (Little do they know the first time I made gravy it all clumped together and tasted awful).
My favorite family cooking traditions
I enjoy making a traditional dinner at Thanksgiving with all the fixings. Our grown children like to bring one of their favorite dishes to compliment the meal. My husband and I enjoy having the family over several times during spring, summer, and fall. That's pretty much when I step back and let him use his grilling expertise. He makes some of the best ribs and steaks ever! The kids always want more,and when they leave they ask "when can we get together again for a cookout?" At Christmas time my husband and I vary from what some people might consider traditional. We do not have a routine menu every year. We do love traditions at Christmas but sometimes we like to change it up. One year we made sheppard's pie,and another year we made lasagna. We usually ask our adult children what they are hungry for. One thing for sure no one ever leaves disappointed.
My cooking triumphs
My husband and I have been married for 33 yrs. When we first got married he could not even boil water. His mother did all the cooking while he was being raised and she would not let him touch her pots & pans. It was up to me to teach "this man" how to cook. After several years, he became a wonderful cook. He makes many thing better than I can. I am proud of him. Being one of the millions allergic to MSG and other food additives, some of my greatest triumphs have been developing the skills to make homemade mayonnaise and salad dressings. I also enjoy taking a new recipe and developing it so that it is lower in fat & sugars while still tasting great. I do have to say that my husband has the title of making the best buffalo wings among all of our family and friends. He won a blue ribbon for his amazing wings. I enjoyed taking his recipe and adding my "lowering fat technique" hoping to make them taste better. He loved them so much that he said I can make the wings from now on. lol
My cooking tragedies
I learned at a young age to be very careful when pouring off boiling water into a sink not to allow the pan to tip the wrong direction, burning oneself. As I had stated above, the first time I made gravy was when my husband and I were first married. My mother always made the gravy at our house when I was growing up. She made it look so easy. So I was going to impress him with my cooking skills and make him the best gravy. What a flop! I tried to do everything my mother did but it was looking more & more like paste. I had to throw it away. It still puts a smile on my face when I think about it.
Recipe Reviews 19 reviews
Vegetable Lo Mein
This is the best vegetable lo mein recipe that we have made yet. We didn't add honey but we did add 1T. of vinegar because we believed it needed a little acid. We made garlic, ginger buttered shrimp as a side dish. Thank you for sharing.

1 user found this review helpful
Reviewed On: Feb. 13, 2015
Szechwan Shrimp
We made this recipe as is other than using fresh shrimp instead of precooked. It was worth the extra time. We served it with white rice. Our 12 yr. old grandson loved it. Next time we are going to use fresh ginger and fry it with the onion & garlic as well as adding the red pepper flakes to the oil. I think this will only enhance all the flavors. Thanks for sharing your recipe.

1 user found this review helpful
Reviewed On: Jan. 17, 2015
Hot and Spicy Tofu
I followed the recipe except I used olive oil instead of peanut oil and as some other reviewers noted, I multiplied the sauce by 1 1/2 times. The heat was perfect and we both really enjoyed it. I laid this on top of some Maifun rice sticks that I deep fried in oil along with a nice oriental salad with Makato orange ginger dressing. Definitely a keeper! Thank you for your recipe.

0 users found this review helpful
Reviewed On: Dec. 9, 2014
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: My mother taught me how to cook when I could… MORE
Cooking Level: Intermediate
About me: Grew up in Buffalo, NY until after college.… MORE

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