Mrs.Dennington Profile - (19799426)

cook's profile


Home Town:
Living In: Bethany, Oklahoma, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Quick & Easy
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I have never liked to cook, probably because I've never had enough time. But the Lord blessed me with a husband that provides the means for me to stay at home, so now I've been loving learning to cook.
My favorite things to cook
bread, alfredo, Korean shortribs
My favorite family cooking traditions
We cook a big dinner every year for Christmas and the most important dishes are Mom's mac and cheese, fried okra, and the loaded mashed potatoes.
My cooking triumphs
Mac and cheese, such a simple food, but the recipe I use is absolutely delicious! (It's better than my moms) My loaded mashed potatoes... the secret is the gold potatoes, so rich and creamy.
My cooking tragedies
My 100% whole grain bread... it just wont rise. I've gotten some tips so hopefully it will on the next batch.
Recipe Reviews 5 reviews
Grilled Marinated Shrimp
fantastic recipe! definitely the best shrimp recipe i've come across. I had to make a few subs because i didn't have everything... dried parsley instead of fresh (4tsp) and spaghetti sauce instead of tomato paste (1tbs)... SO YUMMY!

4 users found this review helpful
Reviewed On: Aug. 28, 2012
Ash-e-jow (Iranian/Persian Barley Soup)
This soup was very good. It was a little thick, but I'm not a thick soup person. I like broths so I added extra water. Also I had seen several posts about cilantro so I made a bowl with parsley and one with cilantro. Unanimous decision, definitely cilantro. Parsley sort of reminds me of tabouli if it were a soup, the cilantro adds some zest. Only change I would made next time is a little less barley and a little more carrots, and maybe some chicken. Great soup.

3 users found this review helpful
Reviewed On: Oct. 26, 2011
Sauteed Scallops
I had never cooked scallops before, so I wanted to start with something simple. I read all the comments before I started and this is what I ended up doing... Im not a fan of rosemary... left it out. Im a big fan of garlic... added extra I did salt and pepper them before I cooked them. I put enough olive oil in the pan to just cover it before I added the butter and used a little lower temp so the butter wouldn't burn. They took a little longer to cook... ~5 min each side. And they came out better than any scallop I've had at any restaurant. Perfect!

7 users found this review helpful
Reviewed On: Sep. 10, 2011

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States