MuscleMan Profile - (10104485)

cook's profile


Home Town:
Living In: Chicago, Illinois, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Low Carb, Healthy
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About this Cook
Into weightlifting & bodybuilding, which require healthy cooking and healthy, big eating. Won't stop me from a treat once in a while or making treats for others.
My favorite things to cook
Chicken (yum!!!)
Recipe Reviews 16 reviews
Libby's(R) Famous Pumpkin Pie
I've always used this recipe, with one VERY off-the-wall change. Look - the Libby's pumpkin in the can is great, because it's 100% pumpkin with nothing else added. And guess what, pumpkin is not only good for you, but it tastes GREAT! That's right, pumpkin tastes GREAT as a vegetable or in pies. So here's my one change: CUT each of the spices in half (1/2 tsp. cin., 1/4 tsp. ginger, 1/8 tsp. cloves). GUESS WHAT - you'll get a pie where you can actually SAVOR the pumpkin flavor. I've done this for years, serve with whip cream, and my guests always rave about it - WOW, it tastes like a PUMPKIN pie, not a SPICE pie with some soft orange filling. I'll stop my rant now, and happy Thanksgiving everyone. ***EDIT*** A few more tips based on other reviews: for frozen crust, use deep dish and take it out of the freezer when you start making the filling. It will thaw so you can bend up the edge to add more capacity. If your hand isn't steady, fill the pie as much as possible, put in the oven and use a turkey baster to top off the pie will filling. (Squeeze GENTLY so you don't spray your oven with filling!!) For baking time, after turning down to 350, I let it go for 60 minutes. The pie should have an even, puffed-up dome over the entire surface (including the center). A knife stuck in the center should come out clean. If not, let it go an extra 5 minutes and test again. When done, the surface and crust will NOT be burned.

17 users found this review helpful
Reviewed On: Nov. 25, 2009
Honey Glazed Ham
I got a 10 lb spiral cut ham for New Year's Day that came with a glaze packet. After looking at the ingredients (e.g. three different artificial colors), I decided to look at all recipes for something better. Made some mods recommended by others - used 1 cup clover honey, 2/3 cup butter and 1/4 cup brown sugar; also dropped the cloves - don't like them on ham. Turned out pretty good.

3 users found this review helpful
Reviewed On: Jan. 1, 2009
Slow-Cooked German Short Ribs
I made this with a pot roast instead of ribs and cooked it on high for 4 hours (started too late). Followed the sauce recipe exactly and it's pretty good, sort of medium intensity, that is, not too tangy and not too sweet. Will try it with ribs next time, cooking on low for a longer time. Keeper.

1 user found this review helpful
Reviewed On: Jun. 23, 2008

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