SNOH8R Profile - (1083338)


Home Town: Akron, Ohio, USA
Living In: Jacksonville, Florida, USA
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests:
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About this Cook
Not much to say.
My favorite things to cook
Pepper steak, holdiay dinners, just about anyting.
My favorite family cooking traditions
Holiday dinners. I have been making the same dinners with recipes found here for all the major holidays. The one year we changed it up we wished we hadn't.
My cooking triumphs
Thanksgiving dinners. I have compiled the greatest traditional Thanksgiving meal using recipes found here and modifying them. My stuffing gets rave reviews every year. I've had family members call me up and tell me how much they would rather be at my house eating Thanksgiving if they could. I guess it's good stuff, but not good enough to move to FL.
My cooking tragedies
Beer battered fish! On my first ever attempt at this it went south. Very south. Ruined the fish, wound up eating delivery pizza.
Recipe Reviews 9 reviews
Becky's Healthier Ham and Cheese Quiche
It needs to be mentioned that the Quiche should be put on the 2nd rack level of your stove. I had it at mid level and the cooking time wasn't enough. Once I moved it, it cooked wonderfully. Also be aware of the crust you are using. Mine was a bit sweet. Frozen crust don't work well either as there's just too much moisture in the overall end product..resulting in a very soggy crust. Next time (and there will be a next time) I'm making my own crust. Sadly, this was so good that three people ate it all in one sitting. That kind of defeats the purpose.

6 users found this review helpful
Reviewed On: Nov. 10, 2013
Garlic Bread Fantastique
I like this garlic bread. First time I made it I had added the 2 t parmesan cheese to the mixture before putting on the bread, then I added more cheese on top. This is my second time first on french bread now on hoggie rolls, based on other comments that it is good on any bread

2 users found this review helpful
Reviewed On: Feb. 15, 2011
Sunday Afternoon Slow-Cooked Spare Ribs
I didn't boil the ribs in water, but did brown them with garlic olive oil. I transfered all of that to a slow cooker. Next I made the sauce but I added two tablespoons of horseradish and 1/2 cup red wine. I let it cook on high for 4 hours. It was delicious. I'm saving the extra sauce to add beef and mushrooms to serve over noodles.

62 users found this review helpful
Reviewed On: Mar. 21, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Not much to say.
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