RepairedHam Profile - Allrecipes.com (1295353)

RepairedHam


RepairedHam
 
Home Town: Ontario, California, USA
Living In: Galena, Ohio, USA
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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About this Cook
Cooking has been a passion of mine since I was a teen. I am also an avid wine enthusiast. Professionally, I am a web technologies consultant. I am married and have 1 daughter and 3 grandchildren.
My favorite things to cook
Being from California, I tend to make a lot of Mexican inspired dishes, but I also enjoy preparing Mediterranean and Southeast Asian (particularly Thai) dishes.
My cooking tragedies
Not enough to list in less than 1000 characters......
Recipe Reviews 14 reviews
Baked Chicken Nuggets
Like one reviewer I tried the cooling rack approach but I didn't have a baking pan large enough for the rack so I just used the cooking rack. Turning the nuggets after 10 minutes gave me the uniform brownness that I was looking for, being sure to place the nuggets on a cooling rack after they finally came out of the oven to keep them from turning soggy which was probably moot since they didn't last long enough to get that way. Also, not having bread crumbs, I used panko instead but I intend to try the recipe again as written.

0 users found this review helpful
Reviewed On: Jan. 29, 2015
Zesty Slow Cooker Chicken Barbecue
Excellent recipe. I followed all the directions except, since I was out of Italian Dressing (I know, who runs out of Italian dressing), I instead used Newman's Own Balsam Vinegar and Oil. I set my cooker to low and when I was able to shred the chicken I turned it down to low and let it set in the sauce for a while. For my barbecue sauce I used Bone Sucking Sauce.

1 user found this review helpful
Reviewed On: Jul. 6, 2014
Chili Rellenos Casserole
We really like this recipe and now have it regularly; it so much simpler than making regular rellenos and tastes just as good. I've made it with both New Mexico and Poblano peppers (I usually use about 12 peppers) and both are equally delicious. Also, I use Queso de Chihuahua instead of Jack.

1 user found this review helpful
Reviewed On: Mar. 3, 2014
 
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