Bevvt Profile - (10886503)

cook's profile


Home Town: Manassas, Virginia, USA
Living In: Fairfield, Vermont, USA
Member Since: Oct. 2006
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Gardening, Hiking/Camping, Photography
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Breakfast Pizza
About this Cook
Married in 1991, moved to VT from VA in 1992. We own 3 horses and enjoy competing in gymkhanas (timed/speed events: Berle racing, pole bending, etc)! We both also enjoy trail riding. We also have 4 cats of different ages that keep us entertained with their antics. My husband enjoys cooking more than I do and is a much better cook, so I let him do most of the cooking! :D
Recipe Reviews 2 reviews
Mom's Red Scalloped Potatoes
My husband loved it! Had several older red potatoes leftover from our garden and used them all in this recipe. One whole large sweet onion and several cloves of garlic. Almost used broccoli & cheese, as I didn't think I had enough cheddar cheese, but glad I didn't. The cream of broccoli & celery were great. I bet it would be wonderful with cream of mushroom, too! Nearly filled my Dutch oven! I cooked as stated, as the potatoes were cut thin, but still hadn't browned, so turned oven to broil & browned the top nicely in a few minutes!!

5 users found this review helpful
Reviewed On: Jan. 26, 2014
Chicken Spaghetti III
OK just made this for the second time with a few changes. First time, I didn't have green onions, so used a chopped sweet onion. Also didn't have the chili & pepper tomatoes, but used a garlic & olive oil. And didn't have velveeta (husband doesn't like it), so used shredded cheddar. Sauce seemed a little thick to me so I added about a half a can of milk. My husband & I loved it, as stated in a previous review. THIS time, I doubled the recipe, to make for my husband to take to "deer camp". I used 1 can tomatoes with chili peppers, 1 can of tomatoes with garlic, oregano & basil & 2 cans of cream of mushroom soup. I did use the green onions this time, but also added an 8 oz can of mushrooms and a chopped bell pepper (red, last one from our garden). I sautéed all of these before adding to the sauce. I had also made a Rosemary & Lemon Chicken recipe (of course, from AllRecipes), for dinner and made extra breasts to use in this recipe. For the cheese, I again added an 8 oz bag of shredded cheddar and also added an 8 oz bag of a 6 cheese blend (mozzarella, provolone, Parmesan, Romano, fontina & asiago). I'll get my husband to sample it, soon. I hope it is good. I haven't really tasted it yet, but hoping it will be OK to freeze. Waiting for it to cool, now. Did not add the spaghetti, thinking that can be added at camp, to save room. Will let you know what the guys think when they return! UPDATE! They LOVED it!! Thanks again for this recipes!

7 users found this review helpful
Reviewed On: Oct. 7, 2012

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