Rhona Meyer Stultz Profile - Allrecipes.com (109071)

cook's profile

Rhona Meyer Stultz


Rhona Meyer Stultz
 
Home Town: Milwaukie, Oregon, USA
Living In: Pendleton, Oregon, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Just Me
About this Cook
My husband is a great cook. He taught be everything that made me great at cooking.
My favorite things to cook
Anything I haven't tried yet.
My favorite family cooking traditions
Dinnners (or parties) on the patio spring-fall. Grilling, of course: my brother makes an incredible flat iron steak, my dad grills the fish (any kind).
My cooking triumphs
Cookies, in most types; I can make a good cookie Eggs: Except for poached, I can really make the perfect egg. Made to order. Pancakes, breakfast burritos... I really know breakfast. Camping food. Maybe it's the fact that we are camping but everybody says I make camping better.
My cooking tragedies
I have a problem keeping cakes from falling apart.
Recipe Reviews 52 reviews
Restaurant-Style Coleslaw II
Everybody raved about this coleslaw at the luncheon I took it to. It my not taste (nor should it need to) like KFC but it is excellent.

3 users found this review helpful
Reviewed On: Oct. 18, 2013
Maple-Brined Pork Loin
Pork came out moist and delicious.

1 user found this review helpful
Reviewed On: Jun. 28, 2013
Corned Beef and Cabbage I
Delicious and oh-so tender when it is done. I cooked mine in a crockpot. As other people suggested I added some of my own seasoning. In addition to the included seasoning packet: I added mustard seed, garlic, and bay leaves. I used a can of beer and then added water to cover. I cooked it on high until it was (basically) simmering and then turned the crockpot to low. I added the potatoes, some turnips, and carrots and hour before I wanted to eat. At this time I also added my onions because I wanted to add the flavor; I wasn't worried about eating soggy onions. With only 20 minutes left I took out the corned beef to rest and added the quartered cabbage. In the end I either needed to cut my veggies smaller or give more time for cooking. My husband and I felt the vegetables were a bit undercooked. So either add time for bigger chunks or dice the veggies for the smaller time. I cooked it on low for 6 hours, on high for 1 hour. It was super flavorful and so good. We used a horseradish sauce found on here for dipping.

7 users found this review helpful
Reviewed On: Mar. 18, 2013
 
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