SNOHFLAKE Profile - (1202561)

cook's profile


Home Town: Westmont, New Jersey, USA
Living In: Media, Pennsylvania, USA
Member Since: Apr. 2002
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Camping, Fishing, Reading Books
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Tender Potato Biscuits
About this Cook
My favorite family cooking traditions
Every so often (like once a year) My Mom would take me out of school early and we would make sugar cookies together and have tea. A real girls afternoon!
My cooking triumphs
Any time I bake a pie and the crust is beautiful, flaky, light, tender, etc. My pan gravy is sublime.
My cooking tragedies
I can't make beef stock to save my life. No matter how many times I try, and always changing up the recipe, I just wind up with hot gray beef water. :-(
Recipe Reviews 23 reviews
Vegetable Beef Soup I
Loved this recipe. Great comfort food that's easy to make (except for browning the meat . . . I always make a mess!). My portions = 1 46oz V8 original, 1 46oz V8 Low Sodium, 2 16oz bags of frozen mixed veggies, 3lbs cubed chuck beef, 3 large potatoes, 1 packet Lipton Beefy Onion dry soup mix, 2tsp of salt, all the seasonings listed x 2 plus a tiny pinch of cayenne pepper. I went with these portions b/c I could only find the 46oz V8 bottles at my store so I improvised. I cooked for 3 hrs in stock pot on low. A great way to boost the beefiness is to do your browning in batches, and for best browning (vs boiling) you should always have room between the pieces when you put them in the hot oiled pan, don't turn until pan releases the meat (otherwise you rip the seared side off) then continue to brown, you should have a very browned pan so after you take the meat out between batches put a ladleful of the V8 mix into the pan and deglaze, then scrape the mixture into your stockpot w/ the browned meat.

6 users found this review helpful
Reviewed On: Oct. 19, 2010
Campbell's Kitchen Creamy Chicken Enchiladas
Fantastically yummy, really satisfied the mexican food craving; Only used 1/2 cup of sour cream, which was more than enough. Baked chicken breasts for 20 minutes at 400 then used fork to shred the chicken for the recipe, used 6 inch old el paso tortillas (more pliable than the Mission ones), heated some of the extra picante sauce and served over top the finished dish to cut some of the creaminess of the dish, served with chopped lettuce, refried beans, and made the Mexican I rice dish from the recipes here. Ahh, full happy belly. Oh, used home-grated Heluva good Colby-Jack cheese. The pre-shredded cheeses just don't melt as well, get kinda plastic-y when cooked

26 users found this review helpful
Reviewed On: Sep. 14, 2008
Tender Potato Biscuits
Excellent and easy. Based on the reviews here I cut the sugar down to about 1/3 of the amount called for in the recipe and it was the perfect amount. I didn't want them sweet since my mashed potatoes had fresh chives in them. I sprinkled in some Penzey's Fox Point seasoning (awesome blend of shallots, garlic, onion, garlic, salt) for a savory note. When I first mixed in the wet ingredients I left out the water, and then added gradually as I was shaping the ball of dough with the fork in the mixing bowl. I did use all the water called for in the recipe. Thanks for a yummy way to use up left over mashed potatoes!

0 users found this review helpful
Reviewed On: Nov. 27, 2007

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