TTCOOKIN4TWO Profile - (11142441)

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Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Southern
Hobbies: Reading Books
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Recipe Reviews 19 reviews
Mel's Crab Salad
I needed 5# of crab salad. I bought two 2.5lb. imitation crab flakes from Sam's. Quickly found out that I did not have the patience to pull the flakes apart, so I stacked the layers and sliced diagonal strips with a sharp knife and set aside. I mixed all the other ingredients in small mixing bowl. Used Hidden Valley Ranch Dressing as that is my favorite ranch dressing. I also add sour cream for additional creaminess. I diced the celery as small as possible by hand as I love the flavor and coloring, but did not want it to overpower the texture and flavor of the salad. I stacked the celery stalks, 4 at a time, cut it into thin strips and then another thin cut across about 4 inches at a time down the entire stalk. All ingredients were in proportion to the 5 lbs. of crab. Due to the amount of salad I was making, I layered first the crab and then the creamy dressing in a large mixing bowl, mixing after each layer. Refrigerated overnight. Flavorful and an excellent choice for one of my three contributions to the family get together for Christmas Day Dinner.

3 users found this review helpful
Reviewed On: Dec. 26, 2014
Grandma's Five Cup Salad
Last year I made this recipe exactly as written, times 6, as one of 5 different dishes for my daughter's family/friends baby shower. This year, one year later, my grandson requested this same recipe for his 16th birthday celebration. For a teenager to remember and request a specific dish he enjoyed...well, it just makes my heart sing. Best to refrigerate the salad overnight so the flavors can blend. Stir before serving.

0 users found this review helpful
Reviewed On: Sep. 18, 2014
J.P.'s Big Daddy Biscuits
After making this recipe for 3 years in Colorado, I knead the dough no more than 8 times. Dough is softer and makes for fluffier biscuits. After kneading, I usually refrigerate the dough while crockpot meal is simmering. I use a rolling pin and a very large mouth glass to cut only 5 biscuits from each batch. Large and fluffy biscuits every time! No changes are made to the temp, but bake a few minutes more until tops are lightly browned. High altitude sometimes requires cooking adjustments.

4 users found this review helpful
Reviewed On: Sep. 12, 2014
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