Muriel Profile - (11430685)

cook's profile


Home Town: Massachusetts, USA
Living In: Fort Myers, Florida, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Southern
Hobbies: Gardening, Camping, Boating, Biking, Fishing, Reading Books, Painting/Drawing
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About this Cook
What can I say...I love to cook, bake, decorate cakes, and experiment with recipes. Lol. And while I may have grown up in New England and dearly love seafood and clam chowder (all styles), I consider myself a "Transplanted Southerner" at heart...thanks to wonderful Virginians who taught me how to REALLY cook!
My favorite things to cook
Well, it might not be healthy but anything that is fried or has cheese in it is just fine with me. :)
My favorite family cooking traditions
Sour Cream gravy, Cornbread Stuffing, Sweet Potato pie, Baked Macaroni and cheese, and...(drum roll)...FRIED CLAMS THAT HAVE THE BIGGEST BELLIES I CAN GET!
My cooking triumphs
While living in Southeastern Virginia for several years, some of the "Best Cooks in the World" helped teach me how to make Fluffy Biscuits, Sausage Gravy, Fried Zuccini and/or Yellow Squash, Corn Pudding, and Shredded Bar-b-que sandwiches with coleslaw! AND how to catch, cook, season, and eat Blue Crabs! YUM! LOVE YA, Gloucester, VIRGINIA!!
My cooking tragedies
Making homemade Sugar cookies without a recipe...because if the pioneer women could do this, how hard could it be? Even the birds wouldn't eat them! lol.
Recipe Reviews 1 review
Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes
I've been making this for years because it's so easy and so good! My husband prefers using sauerkraut that comes in a jar because the flavor just seems to be better. Depending on how big your slow cooker is...and the amount of pork you're can use up to two jars. (Use the large jars that hold the same amount of sauerkraut that the large cans do). If you want a milder sauerkraut flavor, however, cut your sauerkraut liquid in half and add water for that other half, instead. Or just use the sauerkraut and sauerkraut liquid at all. Believe me, the flavor will still be there. Make sure your pork is almost completely covered by the liquid you've put in. This way it will be moist and just fall apart when it's done! I love the carraway seeds but if you don't have any, don't worry...salt and pepper works just fine! (Add an onion or a bit of garlic or even Pickling Spice if you're in the mood for them but they're not really necessary). You can also add a level teaspoon or two of regular sugar (or a half-packet to one packet of Sweet N Low) if you find the liquid to be a bit too tart or bitter for your tastebuds. Then add your potatoes when the pork seems to be about half done. I like to wait until the meat is falling off the bone before telling my husband to "come and get it!" :)

6 users found this review helpful
Reviewed On: Nov. 12, 2011

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