Doc Simonson Profile - (13116299)

Doc Simonson

Doc Simonson
Home Town: St. Peter, Minnesota, USA
Living In: Minnesota, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Camping, Hunting, Reading Books
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Aug. 27, 2014 11:57 am 
Updated: Sep. 9, 2014 2:08 pm
As some of you are aware, I have been struggling with a weight issue for many years. Truth be told, I haven't really struggled with it until recently. Now that I am trying to lose weight, I am struggling. As a kid I was fairly active, but bordering on chubby. As I entered my teen years,… MORE
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Comments (15)
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From The Blog:  Learning To Cook
Cola Chicken Sandwich
Dark Chocolate Cranberry Scones
White Chocolate Almond Biscotti
Jacked Cheddar Cheese Spread
Jacked Cheddar Cheese Spread
Barded Pork Roast And Fondant Potatoes
About this Cook
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
Recipe Reviews 39 reviews
Squash Stuffed With Dates and Onion
Excellent recipe! I am glad that I grew buttercup squash this year. It means that we can have this again. The flavors are very good as in the recipe. I think if I were to make any changes they would be to salt the squash before stuffing, and to add a bit of sage to the stuffing as well as to replace the stock with white wine (pinot grigio or sauvignon blanc). Seriously, it is great the way it is. My wife is looking forward to the next time I make this.

0 users found this review helpful
Reviewed On: Sep. 15, 2014
Cheesy Zucchini Casserole I
We cut the recipe in half. It says that this is a side dish that serves four, but that has to be wrong. I think this recipe easily feeds eight as a side. As a main dish, I could see it feeding four to six people. Another thing to watch out for is the size of zucchini dice you use. It isn't specified in the recipe. We used a 1/4" dice and it turned out really nice. It was tender, but not mushy. If we had cut the zucchini like we normally do, we would have ended up with undercooked zucchini. I think the amount of onion was just right, but my wife thinks there was too much. We both liked this recipe quite a lot. We will make it again, but I am looking forward to making a few additions. Bacon never hurt any recipe, and I wonder how cream cheese would work in this recipe, with cheddar still sprinkled on top, of course!

0 users found this review helpful
Reviewed On: Aug. 31, 2014
Beet Salad with Goat Cheese
My wife and I loved this salad. The earthiness of the beets is balanced by the tang of the goat cheese and the sweet and sour dressing. The candied walnuts add the right crunch and sweet pop to the overall salad. This is a salad I will make again. One complaint, which really isn't a complaint as such,is that the recipe makes enough dressing to float the Navy of Andorra. The dressing is so good though, that I am sure we'll find a use for it!

2 users found this review helpful
Reviewed On: Aug. 27, 2014
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