• Joined January, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 0 medals lifetime
My wife and I are in New England in a little town called Swansea. The nearest place for extravagant foods is in Providence...but the prices in restaurants like these are a bit out of our range for anything other than special occasions. Each day is a special occasion for me with the love of my life...but our bank account doesn't think so. Because of this...I have a secondary love of cooking.  I am just okay at it...but with time and practice...maybe I'll get there someday. The foods I enjoy the most are those that are truly made with love.  It's that time when friends or family are gathered around the kitchen...laughing...talking...and bonding that makes the knife rock the best. Chain restaurants are low on my list of favorite places to eat.  It's my kitchen at my cutting board that I am most relaxed at the end of the day.

Recipes I've Added (all 1)

My Most Recent Ratings

Gerry's Arroz Con Pollo

Gerry's Arroz Con Pollo

I posted this recipe...I liked it. — Gerry.b 1/21/2012
Classic Creme Brulee

Classic Creme Brulee

This was my first attempt at Creme Brulee. it was a wonderful finish to my meal. Followed recipe exactly and it gave me a little for a leftover lunch. my guests couldn't say anything except....."Ahhhhhh so good"! Definitely a winner. 1/17/2012
Blackened Chicken Breast

Blackened Chicken Breast

As someone who likes spicy...even I was caught off guard. While making the rub, I knew that because of the variety of spice added..this was going to kick. When the chicken first hit the very hot grill...WoW...the nose senses kicked into Overtime. I expected that this might be a bit too spicy. When taking that first bite...the taste buds woke up that's for sure. As I made it through...the flavors of the chicken transferred to the rest of the accompanying dishes of yellow rice and broccoli. The mingling of flavors seemed to work extremely well together to smooth out the spices. Midway through the chicken...the heat mellowed out and I realized that this was an extremely good meal. I loved the marrying of all the spices together. This has to go to the favorites. Having never made blackened chicken before I will definitely try other blackened dishes in the future. 1/15/2012
Anita's Chicken and Dumplings

Anita's Chicken and Dumplings

Was in the mood for a little comfort food on a chilly Saturday night. This hit the spot. I haven't had chicken & dumplings in years. Used 6 breasts...yes, a little much for 3 of us...but will use the leftovers for a chicken pie in a couple of days. Following recipe...the only mention is that you might want to use some chicken stock for part of the water volume as it needed a little more flavor. Additionally...we had to add salt. Perhaps the chicken stock added would take that place. Overall...a great recipe. Will definitely consider this as a re-do in the dead of winter. — webtexan 1/15/2012
Garlic - Parmesan Crusted Pork Chops

Garlic - Parmesan Crusted Pork Chops

Made this on a Thursday night for my wife and I. Total prep and cook time was only about 35 minutes. in our lives...that's pretty amazing for such a nice meal. I used 3/4" chops that I carved from a pork tenderloin I had bought during the summer. for the accompaning dish, I chose a healthy "Smart Pasta" slightly al dente and tossed in a hot skillet with frozen Broccoli crowns. Seasoned with Olive oil, Garlic Powder, Basil, Onion Powder, S&P. Followed with a warmed apple turnover we split with a scoop of Hagen Das French Vanilla. I loved the flavor of the chops and pasta combination. This recipe was very nice. Full of flavor, and the double coating of bread crumbs and parmesan cheese sealed in the juices very well. I recommend this dish to anyone pressed for time and looking for a bit of Italy! — sgrishka 1/13/2012
American Chop Suey

American Chop Suey

I absolutely loved this recipe. Made exactly as recipe indicates with only adjustments to quantities of listed ingredients. This was and is my favorite chop suey recipe ever tried. — bkprice13 1/12/2012
Apple Crisp

Apple Crisp

I like this recipe. Very tasty served as lunch leftovers the next day. My only suggestion is to add a bit more thickening agent when baking to ensure sauce is nice and thick. following recipe exactly as indicated left sauce a bit too thin and watery. Very pleased with flavor. Got raves at a dinner party recently. — TAPalmer 1/12/2012

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