Georgia Miseyko Gutekunst Profile - (10367522)

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Georgia Miseyko Gutekunst

Georgia Miseyko Gutekunst
Home Town: Reading, Pennsylvania, USA
Living In: Haddonfield, New Jersey, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Frying, Slow Cooking, Italian, Nouvelle, Mediterranean, Gourmet
Hobbies: Walking, Reading Books, Wine Tasting, Charity Work
Recipe Box 1 recipe
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Recipe Reviews 11 reviews
Good Old Fashioned Pancakes
Because I am not a baker, I keep very little baking ingredients around. I have Wondrea flour for breading stuff...and that's about it. So, whenever I make pancakes, I use a prepared mix. add my own touch to them, I add melted butter, some sugar, an egg, and for the liquid, I use half and half. They come out great, and there is no measuring an sifting!

0 users found this review helpful
Reviewed On: Jul. 30, 2015
Randy's Slow Cooker Ravioli Lasagna
I have made this lots of times, but, always in the oven. The method is basically the same. The only difference is that after I put the ingredients together in the baking pan, I COVER the pan with foil. I didn't notice whether or not the posted recipe uses cooked or uncooked ravioli. I use UNCOOKED ravioli. The layers pretty much work the same way.....I like to add a little fresh mozzarella in between the layers so it has that gooey-ness of lasagna. After I cover it, I bake it ABOUT 45 minutes to one hour at 350.

1 user found this review helpful
Reviewed On: Jul. 12, 2015
Chicken Pot Pie IX
First of all, I think using another pie shell as the top of the potpie is GENIUS. I've been making chicken potpie for years, and I never thought of doing that. I do, however, have some major modifications to the dish, which, to me, make it a SIX STAR dish! First, I would cook potatoes, carrots and the chicken in chicken stock. I would add frozen corn near the end of he cooking process. Then drain the stock and put into a saucepan. I would thicken with a bit of Wondra flour and a little butter, That would all be poured over the meat and veggies in the pie shell. I would check for seasoning and place the top shell. Then, brush the top crust with some melted butter and place on a baking sheet. Bake 350 degrees for about 45 minutes. TERRIFIC flavor. The secret is to make that liquid as much like chicken gravy as possible.

3 users found this review helpful
Reviewed On: May 31, 2015
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