cook's profile


rlkohls
 
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Fishing, Reading Books, Music
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About this Cook
I'm a mother of one, wife of a wonderful man, and a full-time college student. *eek* It's a tough job, but somebody's gotta do it. ;-)
My favorite things to cook
I love to cook just about anything, but baking is the best...I love getting my hands in the dough, plus, getting to play with the baby while something is in the oven is pretty cool too.
My favorite family cooking traditions
My family has a tradition of being "meat and potato" people. I, unfortunatly, also follow this tradition, since I despise most vegetables...OH!! And my Dad used to make breakfast (waffles, eggs, bacon/sausage, biscuits and gravy, etc.) every Sunday. It was awesome because life was so hectic on the farm the rest of the week, so Sunday breakfast was our time to relax and talk to each other!!
My cooking triumphs
I can cook most types of foods without using measurements...so you'll probably never see any of my recipes on here. I don't think they would let me put all the ingredients "to taste." I can bake, fry, or grill anything!!
My cooking tragedies
Any time I have a stuffy nose is a cooking tragedy for me. I have to smell everything to see if it's going to be good, since you can smell the seasonings before you can taste them a lot of the time.
Recipe Reviews 33 reviews
Simple Time Pork Chops
Eh, it wasn't anything to write home about, but it was edible. I used miracle whip (we never have mayo on hand), three 3" thick boneless pork chops, and had to finish it in the microwave, because it was taking so long to cook (well over 45 minutes), and hubby had to get back to work. It was rather oily from the mayo/butter I presume, along with the cheddar cheese. If someone wants to try this recipe, I would make the following suggestions to make it more palatable: 1) put a cheapo cooling rack in the bottom of your pan to keep the pork out of the oil/grease 2) 1/4 cup of cheddar per chop is a bit excessive, I'd eyeball it and just put on a minimal sprinkling until it looks right to you 3) DON'T rely on the cooking time (you never should anyway, too much variance between ovens) and instead opt to monitor them with a thermometer--then you won't be sorry. Like I said, it was edible, and perhaps with some of the changes I listed above, I might try it again....maybe....if there is nothing else that I have on hand to make....

5 users found this review helpful
Reviewed On: Jan. 6, 2009
Garithes Yiouvetsi
The flavor wasn't bad, but this wasn't for us. Fortunately, I didn't put the full two pounds of shrimp in, because then it would have been an expensive tragedy. However, because I only put in 1 lb. of shrimp, it was more like an oily soup. If someone wants to try this recipe, I have a couple of recommendations. 1) Halve the recipe--unless you are feeding a decent sized family (5+) you don't need all of it, and it doesn't reheat very well. 2) Don't use frozen shrimp, make sure that your shrimp is thawed because otherwise it oozes more liquid into the "sauce", and then you have soup. 3) I would definitely make sure your tomatoes are seeded and that all of the "goo" you can get out of them is gone--probably even wipe them with a towel, just to be sure, and AVOID CANNED TOMATOES!! Because, again, you don't want a funky soup. Thanks anyway MaryannG!

0 users found this review helpful
Reviewed On: Dec. 29, 2008
Easy Apple Cider
I followed this recipe as closely as I could, since I didn't have cinnamon sticks, I had to sub in ground cinnamon (1/2 tsp. = 1 stick). Still tastes delicious, and I think my guests will love it. The smell is WONDERFUL!! I also did as someone else suggested and used coffee filters tied with string instead of cheesecloth.

5 users found this review helpful
Reviewed On: Nov. 30, 2007
 
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