GERRIERPH1 Profile - Allrecipes.com (1309972)

cook's profile

GERRIERPH1


GERRIERPH1
 
Home Town: Wausau, Wisconsin, USA
Living In: Maryville, Tennessee, USA
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Southern, Healthy, Dessert
Hobbies: Gardening, Hiking/Camping, Music
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About this Cook
Wife, Mother, Pharmacist, Violinist
My favorite things to cook
Cheesecake, cookies, hardy soups, grilled chicken
My favorite family cooking traditions
Having my extended family of college students over for supper and fellowship.
My cooking triumphs
Cooking for 30 over a campfire-tripod for a week
My cooking tragedies
When I left my camera on the back of my husbands car after taking grilling pictures for my latest cookbook. He took off with it, never to be seen again, along with all the pictures.
Recipe Reviews 10 reviews
Eggnog Cheesecake III
This is one of the best textured cheesecakes! I take a few shortcuts by using my Kitchen-aid mixer to beat the cream cheese mixture until very creamy and smooth. I also use an extra serving size premade crust if I'm in a rush. For special occasions I frost the cooled cheesecake with: 1 tablespoon dark rum, a pinch of nutmeg mixed into 1 small carton of Cool Whip.

4 users found this review helpful
Reviewed On: Nov. 10, 2008
Hobo Dinner
5 stars for the inspiration below. My Nephew asked for “Hobo stew” for a camping trip where I was cooking on a campfire for 30 and I didn’t have a clue what he wanted. I only had a tri-pod and needed to go with individual foil packets, for speed and cleanliness. I wanted these to cook faster, so I did prep work at home. I pattied the hamburgers and threw them on my gas grill and par boiled the veggies. I threw a grilled hamburger, the veggies, salt, pepper and a few tablespoons of cream of mushroom soup in a single serving foil packet. I switched to the cream soup instead of the onion soup to make up for the juices lost from grilling. It only took about 10 minutes or so on a very hot campfire with the tri-pod dropped to just a few inches off the flame, turning once. Very simple, but it was the hit supper of the week! Thank you for the idea!

0 users found this review helpful
Reviewed On: Aug. 30, 2008
Tomatillo Salsa Verde
Awesome! I boiled the tomitillo until tender (about 10 minutes), then drained them. I returned them to the pot and added the peppers (cherry and banana), onion and garlic and cooked another 10 minutes, stirring occasionally to break up the tomitillo. I then placed this in a blender, adding the juice of one lime, grated lime zest, fresh oregano, salt and curry (I didn’t have any cilantro on hand). This was sooo good we didn’t wait until it cooled. After placing in the refrigerator overnight, it jelled up and tastes even better cold.

2 users found this review helpful
Reviewed On: Aug. 15, 2008
 
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