Tarzan113 Profile - Allrecipes.com (11823809)

cook's profile

Tarzan113


Tarzan113
 
Home Town: Annawan, Illinois, USA
Living In: Palo, Iowa, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
Retired Design Engineer / Eng Mgr. Married with 2 surviving kids plus grandkids and great-grandkids. I also do woodcarving, gardening and aquatic gardening. I founded the Aquatic Gardeners Association.
My favorite things to cook
I like to BBQ, grill and (especially) to smoke foods. I also enjoy baking breads, croutons, and biscuits. I try to preserve some of my gardening efforts by pickling, Jellies or wine.
My favorite family cooking traditions
The last few years I have smoked a turkey and an additional meat for Thanksgiving and Christmas.
My cooking triumphs
I have an excellent record of making Chicago Italian roast beef that is supberb. I also do some fantastic smoked ribs and pulled pork.
Recipe Reviews 2 reviews
Sugar Dusted Apple Bundt Cake
I used a mix of fresh fruit that is half Bosc pears and half Spy apples, along with some apple sauce to create a pie filling. This turned out excellent. I am about to make this again. Got great reviews from our dinner guests. No problem with the fruit dispersing into the batter evenly. Be sure to follow the sequence shown in the recipe. Also, this is really good cold as well (maybe even better).

1 user found this review helpful
Reviewed On: Oct. 22, 2013
Green Tomato Relish
An excellent recipe. Beware, however, of filling jars to the top. You must leave a small headspace for processing or the jars may leak or not seal. I left about 1/8 inch. The jars might seal before you can even get them into the processor with even this low headspace, but process them anyway or they will not be sterile.

4 users found this review helpful
Reviewed On: Nov. 27, 2011
 
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