Cowboy Mark Profile - Allrecipes.com (19559442)

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Cowboy Mark

Home Town:

Living In: Ellensburg, Washington, USA

Member Since: Oct. 2011

Cooking Level: Expert

Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet

Hobbies: Hiking/Camping, Camping, Walking, Hunting, Photography, Reading Books, Charity Work

Recipe Box 121 recipes

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Title
Type
Overall Rating
Member Rating

Easy Whole Wheat Bread
By: PETZDELIGHT
Kitchen Approved

Honey Whole Wheat Bread
By: Kathy Nowell
Kitchen Approved

Clone of a Cinnabon
By: Marsha Fernandez
Kitchen Approved

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Photos 21 images

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About this Cook

I live in Washington state in a rural town. I am a veteran of the U.S. Coast Guard and I speak Spanish, Portuguese and French. I publish my own recipes and maintain a page on facebook. My hobbies include horsemanship, motorcycles, rifle and pistol target shooting, travel, collecting sports and Hollywood memorabilia and lastly; camping in one of my two motor homes, a 1977 Beaver/Dodge motor home and a 1988 Coachmen Classic motor home.

My favorite things to cook

Mexican, Italian, soups and chicken rercipes

My favorite family cooking traditions

Mexican enchiladas, chorizo recipes and baking.

My cooking triumphs

Gourmet Halibut and Spinach/Cashew Rice, Greek Salad, Italian Sausage Stuffed Bell Peppers, Shrimp, Spinach and Broccoli Casserole, Turkey/Chorizo Enchiladas, Greek/Italian Frittata

Recipe Reviews 6 reviews

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Homemade Albondigas Soup

I always wanted to learn to make this one. Now I can! I changed it around some by first doubling the ingredients. I also added about 1/2 teaspoon red pepper flakes to the meat and add the same to the broth. Then, I added 1/4 cup of oatmeal flakes to the meat as to increase the number of meatballs. I also added an entire 14 oz can of drained garbanzo beans to the broth for a Menudo effect. I seasoned the broth with 2 bay leaves, 1/4 teaspoon of cumin and 1/2 teaspoon of Mexican oregano. I served it once with a scoop of rice in the bowl (which was great) and served it later with a topping of avocados, lime twists, sour cream and Monterey Jack cheese. It is great with all of these toppings. One of the best soups/stews that I have ever had. Homemade soup beats canned soup every time! This is a highly nutritious dish, looks and tastes great. My first batch yielded 1 gallon and it lasted 3 days. This is a wonderful recipe that I am surprised is not making the rounds in the Mexican restaurants!

2 users found this review helpful

Reviewed On: Jan. 12, 2012

Best Ever Crab Cakes

This was the first time that I have ever made crab cakes. These turned out to be the best that I have ever had! I used imitation crab and could not tell the difference between the real crab. These were lemony tasting and not fishy at all. I will definitely make these again. I liked them so much that I made 2 batches in the same day. The only change that I made was using imitation crab meat and a light sprinkling of dill. I would also recommend baking them rather than pan frying because they hold together much better. Bake at 350 degrees for 20 minutes, turning over after 10 minutes. Thanks for posting this recipe.

2 users found this review helpful

Reviewed On: Dec. 29, 2011

Seafood Pot Pie

I was unable to find Cream of Onion soup so I used Cream of Mushroom instead. Prior to putting the top pastry sheet on top, I seasoned the mixture with dill, lemon pepper and Johnny's Season Salt. I would also recommend putting a second layer of pastry sheet on the bottom. It was even better on the second day after being refrigerated and reheated.

1 user found this review helpful

Reviewed On: Dec. 1, 2011

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