BobL Profile - Allrecipes.com (10049375)

cook's profile

BobL


BobL
 
Home Town: Mesa, Arizona, USA
Living In:
Member Since: Feb. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Middle Eastern, Healthy, Gourmet
Hobbies: Fishing, Hunting, Photography, Wine Tasting, Charity Work
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It took years to build this face!!
About this Cook
My favorite family cooking traditions
Checkoslovakian
Recipe Reviews 2 reviews
Old Fashioned Stuffing
This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!!

296 users found this review helpful
Reviewed On: Nov. 23, 2007
Eggplant and Tomato Bake
I did not have any yogurt at home, so I substituted low-fat sour cream mixed 1/2 & 1/2 with low-fat ricotta cheese. It was fantastic!!!

2 users found this review helpful
Reviewed On: Feb. 24, 2007
 
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