missdrea Profile - Allrecipes.com (10885599)

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missdrea


missdrea
 
Home Town:
Living In: Milwaukee, Wisconsin, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Gourmet
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Blog...  3 posts
 
Sep. 15, 2010 10:58 am 
Updated: Sep. 16, 2010 7:17 am
Hi everyone! I have been keeping myself busy lately with the bounty of my garden. My tomatoes actually decided to turn red this year so I figured it was about time I teach myself to can. Yay! The purpose of this blog is to keep a record for my own safe keeping, get ideas and tips for future… MORE
"x" for easier peeling
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Photo Detail
This was half the amount I canned
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Water bath with stewing pot in the background
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My first canned anything!!!
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Photo Detail
 
My first canned anything!!!
Water bath with stewing pot in the background
This was half the amount I canned
"x" for easier peeling
Water bath with tomato stewing pot in background)
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Recipe Reviews 570 reviews
Mom's Breakfast Strata
I used leftover croissants and hot dog buns. leftover cooked bacon instead of ham and spinach instead of peppers. I seasoned with garlic salt, cayenne, and fresh cracked pepper. I didn't make this ahead of time but I did have to bake longer. Not sure if that had something to do with the bake time. If you have extra croissants. Use them for this. They added amazing flavor! Next time Id like to use spicy sausage and make the night before as the recipe instructs. Still turned out well, though.

0 users found this review helpful
Reviewed On: Apr. 26, 2015
Tater Tot Taco Casserole
Yum! Perfect use for random frozen leftover French fries and taters tots. I used a combo of both and a mixture of leftover cheese. I topped mine with shredded lettuce, sour cream, and green onions. Black olives would be a nice garnish as well.

0 users found this review helpful
Reviewed On: Apr. 23, 2015
Swiss Chicken Casserole I
I greased the dish, placed 3 boneless skinless chicken breasts cut in half sprinkled with seasoned pepper, sprinkled thawed frozen green beans and corn on top, sprinkled with shredded cheddar and Swiss, spread a can of cream of mushroom mixed with half white wine and milk, topped with dry stuffing mixed with the melted butter and baked for 35 mins covered. When I took it out to uncover and bake another 15 mins I noticed the stuffing was crunchy looking so I took a spatula and pressed the stuffing mixture down to let the soup mixture seep up and moisten it. Covered and baked another 10 mins and uncovered and baked 15 mins. This was SO easy, inexpensive, and very little cleanup. Served with instant mashed potatoes for a throw together weeknight meal. I will try this in the slow cooker during the summer when I don't want to heat up the kitchen. I am pleasantly surprised by this dish, I wasn't expecting to like it at all.

1 user found this review helpful
Reviewed On: Apr. 22, 2015
 
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Cooking Level: Expert
About me: I'm a working mother of two. I've been with my… MORE
 
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