casserolequeen72 Profile - (10024240)

cook's profile


Home Town: Illinois, USA
Living In: Illinois, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Italian, Quick & Easy
Hobbies: Gardening, Reading Books, Wine Tasting, Charity Work
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    By: Adam Pack
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Recipe Reviews 10 reviews
Gram's Chicken Pot Pie Updated
I've made this recipe a bunch of times, and have used many variations based on what I have on hand at the time. This can be made with any type of poultry, ham or even smoked sausage. I make a double-recipe and usually use two different kinds of soup and leave out the salad dressing. The biggest hit yet was just last night when I used one can of Cheddar Cheese soup with one can Cream of Celery . Soooo cheesy and good. Oh, and I add milk a little at a time till the thickness is just right for my tastes. Try brushing a little melted butter on top of the puff pastry crust (in place of the egg), then sprinkle some herbs or Italian seasoning on top for a little extra pizzazz!

1 user found this review helpful
Reviewed On: Jan. 12, 2014
Herb Bread
Served this with dinner just a few minutes after it finished baking, and we ate it all up! Had a slice later, after it had cooled to room temp, and it was still good but not as good as it was while still steaming. Followed the recipe, except I didn't have any celery seed on hand so that got left out. Added about 1/4 teaspoon Italian Seasoning blend. Very aromatic, wonderful smelling & tasting bread. Served this with spaghetti & meatballs and they went together perfectly. This one's a keeper!

0 users found this review helpful
Reviewed On: Jan. 6, 2014
Soft Oatmeal Cookies
This is definitely the best oatmeal cookie recipe I've tried! These cookies stay soft and chewy for a full week!! Have used this recipe a few times and I now substitute cinnamon sugar for plain sugar on top. I sprinkle it on, then flatten the cookie balls a tiny bit (just until the top is no longer rounded, but flat) with a spatula or the back of a spoon. I bake for 9 minutes, rotate the pans due to my oven's "hot spots", and bake for another 2 minutes. They turn out perfectly every time. Skipping the refrigeration step did made them spread out more, resulting in a thinner, crispier cookie. I keep them in the fridge for several hours or overnight. Usually, I mix in a cup of raisins, but I've also added dark chocolate chips instead and loved the results. Also, I use margarine in place of butter for baking. A tip I learned from my mother about baking with raisins: always soak raisins in very warm water for awhile to plump them up prior to using. Be sure to strain them fully so you're not adding excess water to your mix, then gently stir them in. It's personal preference, but I find the raisins dry out a lot if I skip this step.

0 users found this review helpful
Reviewed On: Jan. 1, 2014

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