Owen Profile - Allrecipes.com (10470782)

cook's profile

Owen


Owen
 
Home Town: Plymouth, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Quick & Easy
Hobbies: Music
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About this Cook
I'm a professional songwriter and higher education recruiter who happens to love cooking.
My favorite things to cook
Italian food, fresh salsas, grilled or smoked meats, marinades... anything with LOTS of flavor.
My favorite family cooking traditions
My family used to make Gnocchi at reunions, and I was asked to make it last time. It was definitely an honor and people seemed to enjoy it, although it was NOTHING compared to my great aunt Amelia's cooking.
My cooking triumphs
Too few to even note, although I can make a quick, cheap and easy veggie pizza that'll make you completely ignore the fact that there's no meat on it.
My cooking tragedies
If I can't use more than 1000 characters for this section, I think I'll pass. :)
Recipe Reviews 3 reviews
Apricot Brown Sugar Ham
This is a VERY simple, VERY easy way to make a great ham. Want to make it AMAZING? Use a deeper roasting pan, cover the bottom with 2 cups chicken broth and 4 quartered oranges. Cover, Cook, Devour!

11 users found this review helpful
Reviewed On: Nov. 25, 2010
Tzatziki Sauce (Yogurt and Cucumber Dip)
It was OK, but the mint overpowered the tang of the sauce. I'd cut that in half and use more sour cream instead.

0 users found this review helpful
Reviewed On: May 16, 2008
Slow Cooker Italian Beef
Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner!

64 users found this review helpful
Reviewed On: May 14, 2008
 
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