Aries84 Profile - (19847443)

cook's profile


Home Town: Chattanooga, Tennessee, USA
Living In: Tennessee, USA
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests: Frying, Slow Cooking, Asian, Mexican, Indian, Quick & Easy
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About this Cook
Wife and mother of two little girls, I like to focus on meals that are quick and easy but taste more complex. Although I was born and raised here in the south, I actually don't really like most southern food, so I'm no good with it.
My favorite things to cook
I do believe I have mastered the taters. Also, I love trying anything new, especially creating sauces and such to go with dishes. Anything with a lot of spices and complex flavors catch my attention.
My favorite family cooking traditions
Comfort foods! I've had a lot of family recipes passed down to me that I absolutely intend on passing down to my girls. In my family, it's all about herbs and spices...the flavors are what make someone notice a texture! Another is that we always make more than what we need, because you never know if someone is going to pop over as you're getting ready to eat and it would be rude to not offer them a dish. This has actually happened to me a lot, so it's turned out to be a good rule to follow. Well, and you get the benefit of leftovers....lazy lunch!
My cooking triumphs
The day I discovered that people were willing to pay money for my Tater Soup recipe! I am stubborn though, and didn't sell it because it is a recipe to be passed down, not sold. And besides that, I'm one of those cooks that doesn't measure anything unless I'm baking, so it would have been more of a pain to try and figure out how much of what I put in there and make a recipe out of it. My pot roast is my other specialty...hate to say it, but I really don't like anyone else's except mine and my grandmother's and most people who have tried it have said it was the best they ever had. I enjoyed the ego boost :)
My cooking tragedies
The first time I ever tried to make a corned beef brisket, we had gotten a bad roast (not expired, just a bad cut) and it ended up so chewy and fatty, we couldn't eat it and ended up ordering a pizza. I didn't bother making it again for years until recently, and that one was a success...I really thought I had traumatized my husband from ever eating corned beef again.
Recipe Reviews 4 reviews
Marinade for Chicken
This marinade makes an excellent base (if you doctor everything like I do) that I believe would taste good with any meat. I made a few changes for my own taste by adding about a tbs. of minced garlic, 1/2 tsp. onion powder, about 1/4 c. honey, and a few dashes thyme. The honey really seemed to round out the flavor, for those concerned about the acidity, and didn't make the chicken too sweet at all. We marinated three large chicken breasts (with plenty holes poked in them) for about 3 hours before grilling and it was still excellent. As a side note/suggestion, we also grilled up some herbed and olive oiled zucchini, squash, and vidalia onions. Delicious!

5 users found this review helpful
Reviewed On: Apr. 20, 2012
Mac and Cheese II
It was good on flavor, but a little rubbery on texture. Next time I'll use only real cheese and omit the processed cheese, as that was the culprit. If you're going to use the processed cheese, don't count on eating leftovers, because it becomes VERY stiff. This was a good starter recipe for having never made this dish from scratch, but I'll be tweaking it for my own taste and doctoring it until I get it the way I like.

3 users found this review helpful
Reviewed On: Jan. 4, 2012
Greek Lentil Soup (Fakes)
I'm one that tends to be uninterested in a recipe if it doesn't have a lot of different flavors listed, but decided to try this one on a lazy night and I am SO glad I did! Although the flavors are simple, they're in a perfect balance. I tried it without the vinegar and it was good, but later decided to take the advice of other reviewers and it was a wise decision. I only made a slight change- first, I made a double batch, so I doubled the ingredients. Also, we didn't have any minced garlic, so I used powder, and I made it with one quart water, one quart beef broth. After pulling it off the eye and letting it sit for a minute I added about 1/2 cup vinegar and let it sit for a few more minutes. The leftovers are fantastic and the flavors have really come together, letting the soup sit overnight. This will be in our rotation from now on, so thanks for sharing!

5 users found this review helpful
Reviewed On: Jan. 4, 2012

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