Shonna Profile - Allrecipes.com (10164124)

cook's profile

Shonna


Shonna
 
Home Town: Houston, Texas, USA
Living In:
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Quick & Easy
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Brooke's best bombshell brownies
About this Cook
I started off cooking with my step-dad since I was about 10 years old. Growing up in Louisiana we ate gumbo and crawfish. But my step-dad was military so he cooked a large variety of things. I love to cook and I enjoy when my family can eat at home instead of consuming fast foods. I am not an expert cook, hopefully with more and more practice I will be able to teach my grandkids.
My favorite things to cook
I love cooking anything from scratch.
My favorite family cooking traditions
I hope to be able to start traditions with my kids one day. I always thought it would be a good idea for everyone to have a day each week where I cook and serve their favorite meal.
My cooking triumphs
I can finally cook a awesome pot of greens. Still working on the gumbo though.
My cooking tragedies
Most of my cooking mishaps have occured when I tried what I like to call instant recipes. I hate using those frozen vacuum sealed peices of fish. Its like roulette you could end up with water logged fish after defrosting.
Recipe Reviews 65 reviews
Easy Chocolate Chip Pound Cake
Super easy and delicious!

0 users found this review helpful
Reviewed On: Nov. 14, 2013
Caramelized Baked Chicken
These were so good. I am glad I doubled the sauce. I followed another persons review and put everything in a pot on the stove adding 2T of cornstarch and brought it to a boil. I lightly seasoned my wings and then poured the thickened mixture on, covered and baked 45 minutes. Then I baked 15 more minutes uncovered basting every 5 with sauce. Wow. Thanks for a delicious recipe.

51 users found this review helpful
Reviewed On: Jan. 14, 2010
Goulash Supreme
Seasoned the meat first. Didnt have stewed tomatoes or tomato paste. So I used two cans of tomato sauce and a big can of diced tomatoes. I cut back on the chili powder, didnt want it to spicy for the children. I did par boil the macaroni for 5 minutes. I added about a cup of water and let it all simmer. It came out looking kind of like watery hamburger helper. The taste was great with creamed corn. Thanks

2 users found this review helpful
Reviewed On: Jan. 9, 2010
 
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