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junkmail381223505_12538601

Memphis, Tennessee

Member since Jan 2010

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Reviewed Chicken Noodle Soup

Saturday, Aug 24, 2013 on Cooking Channel

"My great & grandmothers' add-ins: 1 can drained petite-diced tomatoes and/or 1/2 c. thawed frozen baby green peas. Dash of white Worchestershire sauce. "

Reviewed Gravy from Roast Drippings

Saturday, Aug 24, 2013 on Cooking Channel

"Old south trick you forgot to mention Alton: after adding roux add 1/2 t. KITCHEN BOUQUET. Gives richer & awesome flavor to gravies, stews, soups. Great grandmother, granny, Mom & Dad (he was cook too) approved."

Reviewed Cheese Grits

Saturday, Aug 24, 2013 on Cooking Channel

"Use 1/2 milk & 1/2 chicken stock, sometimes all chicken stock. Decrease salt & add 2 chicken bouillon cubes, 1 t. grated fresh garlic or 1 t. garlic powder. Makes richer flavor & dinner party side dish worthy. For southwestern flavor: use all stock, 1 t. cumin, 1 t. chili powder & 1 can drained Rotell or diced tomatoes."

Reviewed Guacamole

Saturday, Aug 24, 2013 on Cooking Channel

"1/4 c. of sour cream makes this extra yummy & somewhat creamy. Tip taught by my CALIF sister. "

Reviewed Leek Potato Soup

Saturday, Aug 24, 2013 on Cooking Channel

"I use hand held mixer in lieu of immersion blender. Sprinkle of bacon bits when served makes this decadent!"

Reviewed Tomato Sauce

Saturday, Aug 24, 2013 on Cooking Channel

"Add 1 large bay leaf, remove when done. Makes a difference!"

Reviewed Pantry Friendly Tomato Sauce

Saturday, Aug 24, 2013 on Cooking Channel

"Good basic sauce. Use good canned tomatoes as makes a difference - no generics/store brands as not good quality tomatoes. Sub vinegar w/rice vinegar or red wine vinegar. Half amounts of vinegar & sugar, simmer 1/2 time shown, taste to check if remainder of vinegar & sugar may/may-not be needed - depends on tomatoes. Add 1 large bay leaf during"

Reviewed Fried Chicken

Saturday, Aug 24, 2013 on Cooking Channel

"Good basic recipe - but my 60+ years experience (+Elders) recommendations: I prefer canola oil over shortening as lighter, less oily taste & no bad fats. In bowl beat: egg, salt&pepper, buttermilk 'till well blended. Flour needs seasonings: salt, pepper, paprika, garlic powder - mix well. (I use double bagged brown paper lunch bags for flour mi"

Reviewed Spaetzle

Saturday, Nov 5, 2011 on FoodNetwork.com

"These are a dumplings - not noodles/pasta. Follow receipe & you'll be fine. Whisk flour before adding other ingredients, only use large eggs & let batter rest a few minutes. May need more liquid due to weather, humidity, etc. as with any pasta/dumpling.""

Reviewed Salmon Croquettes

Saturday, Nov 27, 2010 on Food Network

"My Grandmother made these. She said tuna/salmon popular during the Depression & WWII eras as available & inexpensive. Croquettes are long cylinder shaped-patties easier/quicker to make. Patty or croquettes?-usually local or family influences. Great basic recipe & all mentioned additions work dependant if using salmon, tuna, chicken, pork, etc. Sauces she used: tarter sauce (sweet/dill), remoulade, white cream sauce w/green peas or Hollandise sauce. Instead of mayo for moistness she used leftover mashed potatoes. Favorite Friday dinner: Tuna or Salmon Croquettes & ? sauce served w/mashed potatoe cakes, green salad w/french vinegarette dressing. Easy & yummy & kid friendly!

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