Chef Russ Profile - Allrecipes.com (10391903)

cook's profile

Chef Russ


Chef Russ
 
Home Town:
Living In: Claremore, Oklahoma, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Camping, Walking, Music, Charity Work
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  • Overall Rating
  • Member Rating
Breakfast at Disney World
About this Cook
Just your average cook who likes to try something different everyday. Instead of having the same old thing all the time i like to change it up and surprise people.
My favorite things to cook
I like cooking anything on the smoker and i love making any new dessert.
My favorite family cooking traditions
I do cook some at home also when the wife is coming home late from work. I try and surprise her with something that i have totally just made up with what ever i can find in the pantry.
My cooking triumphs
Cooking 900 steaks for a cattlemans group in under 3 hours.
My cooking tragedies
Once while making 40 sheets of cornbread i used baking powder instead salt. Dont remember how i confused them. The cornbread rose up very high and then fell very flat - needless to say we threw away all 40 sheets of cornbread.
Recipe Reviews 3 reviews
Yummy Cube Steaks
This is a great recipe however i could in bulk for a company and i found that trying to let the tomatoes cook in the pan wasnt going to work so i panfried the steaks and then added the tomato combination over the top of the steaks and baked at 350 for 20 mins and this worked out very well and everyone enjoyed this.

2 users found this review helpful
Reviewed On: Aug. 16, 2007
Slow Cooker Spaghetti Chicken
This is an excellent recipe for large groups also. I think the original recipe that says 6 servings should be for 10. I used the mild diced tomatoes and was just spicy enough. I fed 60 with this and it holds well for a extended serving time. It would be great for church dinners.

3 users found this review helpful
Reviewed On: Aug. 7, 2007
Jamaican Rice
This was a great dish to go along with Jamaican Jerked Chicken. I used 1/2 coconut milk and 1/2 water to cook the rice. Just perfect taste to go along with the spicyness of the main dish.

21 users found this review helpful
Reviewed On: Jul. 10, 2007
 
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