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junkmail381223505_12538601

Memphis, Tennessee

Member since Jan 2010

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Reviewed Chicken Noodle Soup

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes on Cooking Channel

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

Reviewed Pantry Friendly Tomato Sauce

Aug 24, 2013 in Recipes 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

Aug 24, 2013 in Recipes 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

Nov 5, 2011 in Food Network Community Toolbox 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

Nov 27, 2010 in Food Network Community Toolbox 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. ...

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