Peggy BigDogsMom Profile - (1971264)

cook's profile

Peggy BigDogsMom

Peggy BigDogsMom
Home Town: Louisville, Kentucky, USA
Living In: Mesa, Arizona, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Slow Cooking, Italian, Mediterranean, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Wine Tasting, Charity Work
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About this Cook
I was born in Louisville, Ky.,lived in New Orleans, San Antonio and Terre Haute, Ind..Came to Phoenix,Az.,June,1972 love it here,even the 115 -120 summer temps. I met my 2nd.husband here and we married Sept.1975. I have 3 children, living in Tampa Florida. My husband and I are both Security Officers. I love to cook and also love being with my 2 Saint Bernards. I have 2 littermates 1 female 1 male. They are AKC Registered. Yes,they are big,clumsy and slobbery, I wouldn't have it any other way. They are great dogs. Since 1996 I have owned 5 Saints, unfortunately, their lifespan is not as long as small dogs, but you savour every moment you have with them. All you have to do is see the Beethoven Movies and you know why people love them. They stay inside in the summer time ,they also have their own wading pools to play in, in the hot weather when they go outside. They are very happy FurKids.
My favorite things to cook
I basically don't have a favorite thing to cook, since finding this website and the Food Network. I am constantly trying new things. My husband never knows what is for dinner till he sets down to eat. The good aromas in the house might give him give him a clue as to "what's for dinner".
My favorite family cooking traditions
Italian Cooking, Although my Mom was Irish, she was taught by Italians to cook. She made an excellent "to die for" Italian Spaghetti and Meat Balls. Being from the South Mom made a fabulous Egg Nog with plenty of "Nog".
My cooking triumphs
I had never cooked Duck, loved it, ate it at restaurants many times, scared to try it. A friend of mine gave me a wonderful recipe for Orange Duck. I made it exactly like she said. Couldn't believe how fabulous it was.
My cooking tragedies
I tried making Divinity at the age of 12 or 13. Decided to double recipe, doubled all the wet ingredients, forgot to double the dry ingredients. Needless to say I had a mess. Never tried it again. Stuck with my favorite. CHOCOLATE.
Recipe Reviews 7 reviews
Bacon and Potato Soup
This soup is very flavorful. Sauted the carrots, celery and onions in the bacon grease, giving extra flavour. I simmered the soup with the lid off, thickening the broth. It was not as thick as if I had used cream or milk but was not water runny. I wasn't looking for thick as in creamy. I doubled the recipe, will triple next time. Crumbled the bacon and put on top of soup along with chopped green onions, also added a dolop of sour cream. This recipe is a keeper, will make often specially in the winter time. Thanks for posting. Peggy

7 users found this review helpful
Reviewed On: Nov. 30, 2010
Kalua Pig in a Slow Cooker
This is the first time I have ever had Kalua Pig. I bought a 7.31lb. Pork Roast. I had to order the Hawaiian Sea Salt from online. I ordered the Red Sea Salt. I used the ingredients as posted, cooked it on low for 14 hours. The meat was tender, juicey and falling off the bone. My husband said it was fabulous but a tad salty. Cooking with a slow cooker always intensifies the flavors. I am not suppose to have salt, it was a little salty for me, but still great. It isn't something that I eat everyday, so I will deal with it. I will make this again many times.

1 user found this review helpful
Reviewed On: May 8, 2010
Slow Cooker Cassoulet
This recipe is awesome. Cooked in 6 1/2 quart Oval Slow Cooker for 6 hours on low, chicken was very tender and came off the bone very easily. Removed the Chicken from the Slow Cooker shredded and put back in Slow Cooker, stirred everything made sure it was all mixed together properly. The Cannelini Beans maintained their texture, also had added some Baby Portobella Mushrooms, which also maintained their texture, nothing became mushy or dried out. I used chicken legs and thighs, as that is the only part of the chicken I buy. I can't stand chicken breasts, even with the skin and bone they are tasteless, as far as I am concerned. The extra ingredients I used, 2 lbs.,Polish Kielbasa, 3 cans Cannelini Beans, 8oz.,of Mushrooms. Followed recipe except the Wine, would have used the Wine, except my husband had to go to work, wasn't a good idea to put the Wine in at this time. The next time I make this, which will be again soon, will make sure he doesn't have to work that evening and use Wine along with Chicken Broth. This recipe needs more than 1/3 cup of a liquid or it will be very dry. Served this with a Spring Green Salad and Toasted Italian Bread. YUM O. Thanks for sharing a great recipe. Not only is this excellent it makes the house smell good. Thank You Peggy

1 user found this review helpful
Reviewed On: Apr. 24, 2010

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