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Epichoclean

Home Town: Kansas City, Kansas, USA

Living In: Chicago, Illinois, USA

Member Since: Mar. 2010

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet

Hobbies:

Recipe Box 23 recipes

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Title
Type
Overall Rating
Member Rating

Hungarian Chestnut Cake
By: MARBALET
Kitchen Approved

Sweet Restaurant Slaw
By: Sandi Johnson
Kitchen Approved

Apple Pie by Grandma Ople
By: MOSHASMAMA
Kitchen Approved

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Recipe Reviews 4 reviews

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Amazing Whole Wheat Pizza Crust

I love this pizza crust. If you like extra crispy crust and you are using a pizza stone, then place the pizza on the very hot pizza stone without the toppings. Let it cook and get crisp for about 5 minutes at 500F, then reduce heat to 425F and add the toppings, and let cook until your toppings are warm and melted (about 10 min at the most). I have found if I add the pizza fully prepared and then put it into the oven it takes much longer for the pizza to cook, and the crust never gets crispy in the center of the pizza.

12 users found this review helpful

Reviewed On: Jan. 17, 2011

Slow Cooker Pulled Pork

I used what I had in the freezer, which was a pork tenderloin. I used diet A&W Rootbeer and cooked the pork until the thermometer reached the 170 temp, the the pork turned out very tender. Pulled apart very easily. I made sure that I drained the pork well before I tossed it with bbq sauce and returning it to the slow cooker to warm completely through. At the very end I added a few dashes liquid smoke, for a subtle smoke flavor.

2 users found this review helpful