cook's profile


Mac
 
Home Town: Akron, Ohio, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern
Hobbies: Reading Books, Charity Work
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Baked Ziti I
Baked Ziti I
Balsamic Roasted Red Potatoes
Spicy Red Snapper
About this Cook
I have been retired for 6-1/2 years and have been involved with cooking for a little over a year, but have learned a great deal. I am definitely an intermediate cook and quite often am asking my wife for helpful hints in the kitchen. I am becoming an avid reader of recipes and cooking methodologies. I find it very interesting learning about different spices and how they compliment each other. STILL HAVING FUN!!!
My favorite things to cook
I enjoy making main dishes primarily using beef, chicken or fish. I primarily grill with a gas grill, but also do some baked dishes.
My favorite family cooking traditions
On Christmas my family always meets at one of my childrens homes and we all make different dishes and share. This past Christmas I contributed a meat ball dish which was judged by my children as GREAT! Of course, they couldn't hurt the old mans feelings
My cooking triumphs
Just getting started was quite a triumph for me! My wife, a veggie, just loves my sweet potato casserole.
My cooking tragedies
I haven't really had any yet, but give me time.
Recipe Reviews 55 reviews
Tangy Slow Cooker Pork Roast
I had a 1.88 pound boneless Boston Butt roast which I cooked in my crock pot for about 8 hours on low. I used the original recipe as is except added a little more Tabasco sauce. I also used a large white onion. This turned out to be a very tasty, not too spicy pork roast with a very pleasant pork flavor. Thank you K.

0 users found this review helpful
Reviewed On: Nov. 8, 2009
Spiced Pot Roast
First time making this. I used a 2.1 pound beef roast and followed the recipe exactly except I used a slow cooker for 7 hours. I used an Indian mango, fruit and nut chutney which had a sweet (not hot) flavor and I also used golden raisins. This is indeed a very nice beef roast. Thanks!

0 users found this review helpful
Reviewed On: Oct. 15, 2009
Roast Sticky Chicken-Rotisserie Style
Wonderful flavor, fall off the bone doneness and exceptionally juicy. First time. I used about 3/4 of the full rub recipe on one 4.5 pound chicken. I used cooking string and toothpicks to hold the legs together and close up the chicken cavity after thoroughly rubbing the chicken outside, in the cavity and under the skin. I put one white onion (quartered) and a heaping teaspoon of minced garlic into the cavity and used three plastic grocery bags to seal the chicken and marinated overnight. I cooked the chicken at 250 F for 4 hours, 30 minutes checking the temperature at 3 hours, 30 minutes (166 F), 3 hours, 50 minutes (169 F), 4 hours, 10 minutes (171 F) and 4 hours, 30 minutes (174 F) and let stand for 15 minutes. I used a large roasting pan with rack to roast the chicken and then boiled the drippings with 12 ounces of chicken broth and one tablespoon of cornstarch for gravy served over the chicken and garlic mashed potatoes. Thank you Sue Rogers for a wonderful recipe!

2 users found this review helpful
Reviewed On: Sep. 19, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?