shelteredrose Profile - Allrecipes.com (10973725)

cook's profile

shelteredrose


shelteredrose
 
Home Town: Scottsdale, Arizona, USA
Living In:
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Camping, Reading Books, Painting/Drawing
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About this Cook
My cooking triumphs
I have catered events for the SCA that have been entirely historically accurate menues and once fed 260 people a 5 course meal out of a tent with only propane stoves and one BBQ. It was a great success. It was a norm to feed 20-30 people a gourmet meal in the winter from that same tent. I loved the challenge but do not miss the work.
Recipe Reviews 49 reviews
Easy Loaded Baked Potato Casserole
There is a BBQ joint near my house that takes a baked potato and puts all the classic loaded stuff on top of it. THEN they top that with shredded smoked pork, BBQ sauce and french-fried onions. SO...I made this casserole. Then before putting on the last layer of cheese, I topped it with homemade pulled pork, shoestring onions, BBG sauce and then cheese and baked an additional 15 minutes. OMG folks went gaga at my club event!

1 user found this review helpful
Reviewed On: Apr. 1, 2015
Chinese Cabbage Salad
Toast the crushed noodles with the sesame seeds and they stay crunchy a bit longer. I make a batch of this and then eat it for lunch with diced leftover chicken or port for a real meal. I don't mind that the noodles soften. It still tastes great 2 days later.

1 user found this review helpful
Reviewed On: Mar. 30, 2015
Ramen Cabbage Salad
I make this as well...but Omit the oil completely. I use 2T of crunchy Peanut Butter and 2 T of water. I also sometimes add a spoonful of Orange Marmalade to the dressing instead of part of the sugar. The Marmalade gives it a nice zing. I always use Apple Cider Vinegar and usually a few dashes of soy sauce.

1 user found this review helpful
Reviewed On: Mar. 30, 2015
 
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