Beth S. Profile - Allrecipes.com (13390699)

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Beth S.


Beth S.
 
Home Town: North Carolina, USA
Living In: North Carolina, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Hiking/Camping, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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About this Cook
Love to cook professionally and in my private life.
My favorite things to cook
Although I cook a lot main meals. My favorite thing to cook and eat are appetizers and the SWEETS.....
My favorite family cooking traditions
Holiday cooking is the best with Mom and my sisters. My new favorite thing is teaching my little girls how to cook. My motto: Use what you have, MAKE A MESS and have fun (after all, messes can be cleaned, mistakes fixed and if worse comes to WORSE, eat out). Cooking should not be a chore but something you do to show someone how much you love them.
My cooking triumphs
NOT FRIED CHICKEN!!!!!!!!!!!!
My cooking tragedies
FRIED CHICKEN....My poor husband. It would take a very, VERY long time to tell the story.
Recipe Reviews 4 reviews
Wonderful Waffles
If using the Self-Rising flour omit the salt, baking soda and baking powder. Recipe was spot on for batter consistency. I followed the recipe as stated except for the flour. I never buy All-Purpose so I adjusted for the Self-Rising. I made 2 batches, one was plain and the other was more flavorful. I added 1/2 tsp on vanilla and about 1/2 cup of blueberries. The dash of vanilla and blueberries made a great waffle. I think one should add a dash of vanilla if using the original recipe for extra flavor. This one is a keeper.

3 users found this review helpful
Reviewed On: Feb. 19, 2011
Easy Slow Cooker Chicken
Changed this a little the second time I made it and with these changes, WOW! I had a HIT! Here it is: I used 4-5 frozen chicken breasts. In your crock pot, mix 2 (10 3/4 ounce) cans of Campbell's Cream of Chicken and 2 (10 3/4 ounce) Campbell's Cream of Mushroom soup with 1 cup of uncooked white rice (DO NOT USE MINUTE RICE OR FAST COOKING RICE). I omitted the celery soup and added 1 can of water. I added 1/2 tsp of celery seed, 1 tsp of dried parsley, 1/2 tsp of black pepper and 3/4 pkg of Lipton Onion Soup Mix (DO NOT ADD SALT). Stir everything really well. I then placed the frozen breasts in (DO NOT CHOP THESE, JUST PLACE THEM IN WHOLE). Cover the breasts with the soup. Put the lid on the pot and you're good to go. I cooked it for 4-5 hours on HIGH. I stirred the meal after about 4 hours and turned to LOW until everyone got home (about another hour). Would have given it a 5, but the first time I made it, it wasn't as good as I had hoped (followed the original recipe exactly). But the author was on to something good. The slow cooker is the way to go when you're at work and the clean up, WHEW! Easy.

60 users found this review helpful
Reviewed On: Nov. 22, 2009
Homemade Refrigerator Pickles
Loved this recipe with no alterations. Pickles came out crisp and sweet, good on sandwiches. I stored the pickles in a glass jar in the fridge without processing them any further, but another reviewer said that she could process them to seal the jars to store in the pantry.....note she did say to leave them soaking in the 'brine' longer- about 2 hours to get enough liquid to process them in a hot water bath.

5 users found this review helpful
Reviewed On: Jul. 7, 2009
 
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