Chuck Sampson Profile - Allrecipes.com (10777655)

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Chuck Sampson


Chuck Sampson
 
Home Town:
Living In: Anchorage, Alaska, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Italian, Gourmet
Hobbies: Camping, Biking, Walking, Fishing, Photography, Music
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About this Cook
Great Cook!
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Recipe Reviews 40 reviews
Cranberry, Sausage and Apple Stuffing
I read a lot of reviews on this recipe and made my revisions based on my personal preferences. I suppose as some say...it's not fair to judge a recipe if you don't follow it...Hmm, oh well. I had a 13 Lb turkey, and this recipe makes a lot of stuffing, so the first thing I did was cut the recipe in half. I had more than enough to stuff the turkey and fill a small casserole dish. I used store bought herb stuffing cubes. I omitted the leeks and used 2 cups of chopped onions instead. I didn't cook the sage sausage on the stove, because I wanted the flavor and moisture contribution the sausage made to the stuffing. I simply broke it up into small pieces and mixed it in with the stuffing cubes. The sausage will cook fully during the time in the oven, so no worries. I used about a cup of the chicken stock. The flavor of the stuffing is amazing...your taste buds will sing with glee enjoying the perfect balances of sweet and savory. Everyone at the dinner table had another serving of this stuffing, to my delight!! I will make this stuffing again when the holidays come calling.

1 user found this review helpful
Reviewed On: Jan. 3, 2015
Cornbread Muffins I
For me recipe as written...it was too sweet and not enough like cornbread. I could of easily served this with strawberries and whipcream for the perfect "strawberry shortcake" concept. I decided to make this recipe again the following day with some changes, and made it in the traditional style regular pan. I reduced the honey to 1/8 cup. Sugar 1/2 cup. salt 3/4 tspn. cornmeal 3/4 cup + 1/8 cup more. baking powder 3/4 tspn. milk 1/2 cup + 1/8 cup more. I also put the corn in the food processor for a two or three times quick pulse spins. Everything else in recipe is ok to me. I found that this was much better for regular cornbread and still plenty sweet without going overboard. I enjoyed this batch much better than the first one. If approved by my supervisor at my job, I will bring her a sample of the revised recipe today and hopefully use this as as our go-to recipe at the hospital where I work as a baker. I think our customers would enjoy this.

13 users found this review helpful
Reviewed On: Dec. 10, 2009
Classic Peanut Butter Cookies
Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet chocolate...wow, it has such a awesome look, it is hard to resist.

8 users found this review helpful
Reviewed On: Oct. 4, 2009
 
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Cooking Level: Expert
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