Springer-Man Profile - Allrecipes.com (10881730)

cook's profile

Springer-Man


Springer-Man
 
Home Town: Brantford, Ontario, Canada
Living In: Rhinelander, Wisconsin, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Photography
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Country Pot Roast
Fried Chicken
Fried chicken
Great Night
Great Day
About this Cook
My favorite things to cook
Living in norhtern Wisconsin the seasons dictate my cooking. The summer means hitting the deck and firing up the grill for brats, burgers, chicken and of course steaks. The winters bring out the chili and soup or stew recipes, but there is always the ultimate comfort of meatloaf and mashed potatoes with stewed tomatoes ladled over it. Yum-Yum
My favorite family cooking traditions
A big pot of pasta sauce simmering on the stove all afternoon, the aroma filling the house and makiing everyone hungry, then of course the big meal of pasta with meatballs, sausage and pork, add glass of red wine to finish things off just right. Family, great food and a Packer win makes for the perfect Sunday.
My cooking tragedies
Anything involving eggplant never works out. I have tried a few recipes over time and the only thing that seems to enjoy it is the garbage can. Thank god there's always a pizza in the freezer!
Recipe Reviews 4 reviews
Vinegar Pickled Carrots
This worked out great, I added celery and yellow pepper to the mix and a good tablespoon of hot sauce. I let it ferment in the refridgerator for about two weeks. The vegies all stayed crisped and have a wonderful flavor. Thanks for the recipe and the tips.

7 users found this review helpful
Reviewed On: Mar. 22, 2011
Deviled Eggs with Zip
I love these but then again I put hot sauce on hard boiled eggs, very good twist to a rather bland favorite. Thanks Bonnie.

12 users found this review helpful
Reviewed On: Jan. 17, 2010
Slow-Cooker Pepper Steak
This recipe is easy and is always a hit. I usually double the beef (buying a roast and cutting it up myself) and I add ginger into the mix. We serve it over rice or noodles and make it often. Very good and the leftovers are wonderful for lunch at work.

0 users found this review helpful
Reviewed On: Jan. 17, 2010
 
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