CREAMRIDGEANGEL Profile - (1232388)

cook's profile


Home Town: Cream Ridge, New Jersey, USA
Living In:
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Camping, Walking, Reading Books, Music
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Recipe Reviews 14 reviews
Dry Rub for Ribs
Best dry rub for ribs I ever tried! In fact, this made my spare ribs the best we've ever eaten anywhere! Made me proud to serve them. I made it exactly as written. I did rub a little liquid smoke (a little goes a long way)on the ribs before putting the dry rub on. After applying, I wrapped them up in foil and kept overnight in the fridge. Placed in the oven without opening the foil and cooked slow for about 3 1/2-4 hrs at 250. Served right from the oven and guests couldn't stop raving about them! The meat just fell off the bone and remained juicy throughout the meal. This recipe is a keeper! Thank you Denise Smith! :)

1 user found this review helpful
Reviewed On: Jul. 7, 2014
Amish Casserole
My family loves this recipe. The first time I made it, I did not change a thing. I now use cream of mushroom soup in place of the cream of chicken. I also add a can of corn to the layers. My family also likes cheddar cheese over American. The tomato soup along with the brown sugar and chopped onion does amazing things to the ground beef. I never would have thought. You can play with this recipe and never come out wrong. Totally enjoyed!!!

6 users found this review helpful
Reviewed On: Mar. 17, 2013
Grilled Jalapeno Poppers
Out of this world! I added chives to the cheese mixture and didn't have bacon on hand so admitted that. Still came out yummy. I laid them on aluminum foil before putting them on the grill to keep the cheese from running. Worked great. Making them again tonight. Since I'd prefer to cook them in the foil, I'm adding cooked bacon bits to the top of each. Thank you so much for a fantastic, fun recipe! My husband and family asks for them all the time. Can't wait for the next BBQ so I can make them for a crowd of our friends.

1 user found this review helpful
Reviewed On: Jun. 2, 2012
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