baq102 Profile - (10231337)


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Harrisburg, Pennsylvania, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests:
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Recipe Reviews 3 reviews
Pork Roast with Sauerkraut and Kielbasa
Very good, but my family did not care for how soft the kielbasa turned out. I will cook it separately or shorter next time. Also, 6 hours on high in my slow cooker was too long. My two pound roast reached temperature by 4 1/2 hours.

0 users found this review helpful
Reviewed On: Jan. 2, 2009
Cajun Corn and Crab Bisque
Wow! This was amazing. I've never made a soup before, so I followed the directions as closely as I could with a few minor additions and the result was spectacular. The bisque was so amazing that my husband (and I) are a little worried I may never be able to duplicate it ? These are my additions: when I added the broth, corn, and bay leaf, I also added a about half of a small jar of pimentos because I thought they would give a nice touch of color and I think many crab bisque's I’ve eaten at restaurants have something red – I wasn’t sure if it was a red pepper or pimento, but the pimento worked very well and was soft and tasty in the soup.. When I added the milk, cream, and liquid crab boil, I also added three splashes of cooking sherry. By the way, I had no idea what “liquid crab and shrimp boil seasoning” is. I searched the spice aisle of our best grocer and found ‘superior touch better than bouillon lobster base’ and hoped for the best. This seemed to work quite well. I am not a Cajun cooker, but a friend gave us Tony Chachare’s “More Spice” seasoning as a gift, and three “shakes” of this Cajun spice resulted in a bisque that was not spicy until after swallowing, when a mild spice (I have young children) emerged. This was wonderful – I hope I can re-create it!

14 users found this review helpful
Reviewed On: Dec. 31, 2008
Chicken Tetrazzini IV
This was very tasty and an easy way to use left over chicken breast. I made some additions, including adding chopped bell peppers - green, red, and orange to the mushrooms, as they sautéed - the more veggies I can sneak in, the better and they tasted great. Also, I added pre-cooked bacon to the sauce, which enhanced the flavor, along with a few dashes of hot sauce and a pinch of red pepper flakes. Served with bow tie pasta. Everyone had seconds.

1 user found this review helpful
Reviewed On: Jan. 2, 2008

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