Love2Cook Profile - (13204804)

cook's profile


Home Town:
Living In: Richmond, Virginia, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Slow Cooker Beef Stroganoff I
Great recipe - you definitely need the GOLDEN mushroom soup. I added 2 small containers of rinsed and chopped fresh button mushrooms (or you could use pre-sliced baby bellas) toward the end of cooking, and added cream cheese and sour cream until it looked like the right consistency. If you're watching your sodium intake, don't make this's salty!! But in a good way. I also doubled the meat like some other people suggested. Great winter recipe!

1 user found this review helpful
Reviewed On: Jun. 16, 2010
Mouth-Watering Stuffed Mushrooms
THESE MUSHROOMS ARE GOURMET RESTAURANT QUALITY. I always double the filling recipe and buy a huge container of mushrooms from Costco or a wholesale retailer to make a ton, and there are never any leftover! I've made this recipe just as-is, and I've also made it numerous times adding lump crab meat (don't buy a cheap can...the $3+ cans aren't bad, but anything that costs less than that is disgusting). The crab ones are always the most popular. I also add tons of shredded mozzarella cheese that give it a cheesy texture. Bake these longer than the directions say, however, until they're tender, hot, and have started to release water in the bottom of the pan. I often buy disposable aluminum pans to bake these in and take them to parties - THANK YOU SO MUCH FOR THIS FLAVORFUL RECIPE!!

5 users found this review helpful
Reviewed On: Apr. 29, 2009
Cheesy Ham and Hash Brown Casserole
This recipe is good. Very rich, very cheesy, very salty...all the not-so-healthy things we love. The ham gets lost in the huge amount of hashbrowns. I would use 16 oz (1 lb) next time. I also used Bob Evans Seasoned (Shredded) Hashbrowns that you can find in the refrigerator section of the grocery store near the ready-to-eat items such as pre-packaged meatloaf, pot roast, mashed potatoes, etc. I skipped the parmesan all together...that's a weird flavor to add to this recipe if you ask me. The top of the casserole got nice and bubbly brown and so did the edge pieces (the best part in my opinion!!). I also used one can of cream of mushroom and one can of cream of chicken since they make "healthy request" versions of these and they don't for cream of potato. The point is...great recipe, and it's flexible so you can make alterations and it will still come out just fine. Thanks!!! :)

1 user found this review helpful
Reviewed On: Mar. 24, 2009

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States