Dale Profile - Allrecipes.com (11430159)

cook's profile

Dale


Dale
 
Home Town: Alexandria, Minnesota, USA
Living In: Centennial, Colorado, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
I enjoy cooking anything from simple to gourmet. Although I don't enjoy baking desserts.
My favorite family cooking traditions
German cuisine.
Recipe Reviews 71 reviews
Braunschweiger Potato Hash
Das schmect gut! I sauteed fresh onions and garlic with the spuds. Perfect with soft sunny side up eggs. Thanks for the recipe! This is a keeper.

0 users found this review helpful
Reviewed On: Jan. 25, 2015
Chef John's Monte Cristo Benedict
Delicious! I made this for supper. I don’t have a sweet tooth so I omitted the sugar and reduced the allspice and cinnamon to just a dash each in the batter. The whipping cream is sweet enough without the need for additional sugar. I also omitted the salt from the batter because I didn’t see any reason for it when the ham is already salty.

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Chicken Pot Pie IX
I followed other reviewer's suggestions of precooking the veggies (I used diced raw potatoes, frozen asparagus, frozen diced red peppers, frozen baby carrots, frozen peas and frozen green beans). I sauteed a 1/2 cup of diced celery with 3/4 cup of chopped onion in the butter. Instead of making one large pot pie, I made 4 single serving size pot pies. I used more broth so that the pie filling wouldn't be dry. I also brushed the top crusts with egg white before baking the pies for 20 minutes at 425F. After 20 minutes of baking time, I covered the pot pies with foil and baked them for another 10 minutes

0 users found this review helpful
Reviewed On: Jun. 9, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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