wisweetp Profile - Allrecipes.com (10732242)


Home Town: Smalltown, Mississippi, USA
Living In: Waukesha, Wisconsin, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Gardening, Walking, Reading Books, Painting/Drawing
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May 1, 2014 12:57 pm 
Updated: May 8, 2014 7:51 am
I am in the middle of a full-blown love affair.  So is my husband.  And it's not with each other.  We are still very much in love after 9 years together, but we have a new object of affection...a Vitamix!  I have been perusing the Vitamix models for several years now but could not bring… MORE
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From The Blog:  SoGirl
Love poppies!
Smoky Tomato Basil Bisque
About this Cook
I'm a born and bred Southerner now living in the Midwest (temporarily!). I learned to cook by watching and helping my grandmother and great-grandmother, both of whom were wonderful Southern cooks who cooked by "feel" rather than by measuring. And that's how I cook now, too. Recipes are more of a suggestion than instruction for me. I love to garden and use my fresh veggies in my creations, especially salsa and hot sauce, which are my specialties.
My favorite things to cook
Baked goods (especially yeast breads), soups, pizza, roasted and grilled veggies...
My favorite family cooking traditions
Christmas candy making with my mom. She lives across the country now, so we haven't been able to do that since I moved..better on the waistlines!
My cooking triumphs
Planning an outdoor party for 20 people where the main course and the main side dish were to be grilled. It was POURING when the time came. I moved everything inside and prepared the food on stovetop and oven, and it turned out beautifully anyway.
My cooking tragedies
Making biscuits at my mom's house one time and accidentally using plain flour instead of self-rising. Needless to say, I had to make another batch of biscuits when I realized what I had done! Otherwise, I've been pretty lucky!
Recipe Reviews 198 reviews
Braised Corned Beef Brisket
I had 2 sandwiches from this and then it was gone...eaten by the teenager. And so you know how successful this was: I eat a corned beef sandwich maybe once every 2 or 3 years. Until this. I don't have roasting pan so I just used my cast iron Dutch oven and a cooling rack. I used Newcastle for the liquid and a bit more than called for. My brisket was grass fed and cured in-store and had less liquid, so this worked well. I also used Dale's seasoning instead of kitchen browning sauce...just what I had on hand. Very tender and much more flavorful than traditional corned beef. I have already purchased another to cook tomorrow. Thanks, Maui girl, for the great recipe!

0 users found this review helpful
Reviewed On: Mar. 21, 2015
Blueberry Quinoa with Lemon Glaze
A unique and delicious breakfast! I decided to make this last minute and used white grape juice to cook the quinoa...great flavor with the berries. The glaze has a wonderful flavor, and I made a little extra to pour over the quinoa. Like lutzflcat, I also used the zest from the lemon...a Meyer lemon in this case. I used vanilla almond milk and raw honey instead of maple syrup...just what I had on hand. A sprinkle of chopped almonds and I had a protein-packed and very good breakfast! This is definitely a keeper for me, and it has many options for different flavor combinations that I look forward o trying. Mine never really solidified to the point of slicing, but I found I prefer this heated with a little extra almond milk poured over it, anyway, so it didn't matter.

0 users found this review helpful
Reviewed On: Mar. 8, 2015
Chicken Riggies
Husband said it was ok, I thought it was good, and the teenager loved it, so 4 star it is. Because this was something that popped up on an ingredient search when I had items to use, I did change it based on what I had on hand. I already had a fire-roasted tomato/roasted red pepper puree on hand and had pickled, hot cherry peppers. I chopped another couple of roasted red peppers and very finely minced the cherry peppers. I added a cup of white wine, doubled the cream and also added a cup of freshly grated parmesan directly to the sauce when I added the cream. It was actually much better after it sat for a while and the pasta absorbed more of the sauce. I would make again with my revisions.

0 users found this review helpful
Reviewed On: Feb. 24, 2015
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