Heather L Ten Eyck Profile - Allrecipes.com (13727314)

cook's profile

Heather L Ten Eyck


Heather L Ten Eyck
 
Home Town: Maryland, USA
Living In: Maryland, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Photography, Painting/Drawing
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The Ten Eyck Family
About this Cook
I've been married since February 22, 2003. I'm a proud momma of 8, though I lost my first pregnancy, twins, at 13 weeks in the late spring of 2003 and yet another set of twins January 2013. William came along (2004), Anja next (2006), then Emily (2007), and our surprise...Lucia 13 months later (2008). All are such incredible blessings including my husband and our extended families.
My favorite things to cook
I'm a currently a big fan the slow cooker! I am so busy with my kids it is nice to throw stuff in a pot and have it ready when hubby gets home from work.
My favorite family cooking traditions
My mother is an amazing cook and has always set an astonishing and amazing example. She is half German, half Latvian...however, the German shines through often. We are lovers of wurst (German sausages), sauerkraut, potatoes, and spatzle--oh and BACON ROLLS. However, my mom has things that are signature to her too...for instance sweet bread dough rolled up and baked with toasted hazelnuts and chocolate/hazelnut spread. She's been known to make some variations on this bread including cinnamon/sugar/pecan, and raspberry preserve filling. But she cooks everything...and I don't know 1/100 of what she knows about cooking! But I am so incredibly blessed to be able to pick up the phone and ask her any questions, any time. She is a HUGE inspiration to me. I am also blessed with 7 ladies on my husband's side to advise and influence me as well (hubby's mom, 5 sisters, and one sister-in-law).
My cooking triumphs
Let's see...I think my biggest triumph ever was a four layer triple chocolate cake I made for my own 9th birthday (yes...NINE years old). I've had many triumphs over the years though.
My cooking tragedies
I fail at so many recipes....largely due to me wanting to substitute ingredients I feel would taste better. It's all trial and error but the key is never trying a "trial" on company or for parties.
Recipe Reviews 9 reviews
Easiest Pot Roast Ever
Love it but made some adjustments based on other reviews. Placed 2 cut up celery stalks, 3 regular cut up (not baby) carrots, and 2 cut up parsnips in the bottom of the crock and covered with 1 c beef stock and 5 pats butter. Trimmed and placed 3 lb chuck roast on the veggies. I mixed one can cream chicken/mushroom flavor (a new single can combo Campbells offers now) with 1 c beef stock till smooth, then poured all over, concentrating on covering roast. I cooked 4.5 hours on 6 hr high setting, then added halved "yellow gold" (two-bite) boiling potatoes, pressing down into the soup/gravy to cover. I cooked an additional 60 minutes, at which time I took out the roast, put the crock on "warm", and set the meat aside on a cutting board to "rest" for 1/2 hour. The roast was perfect...potatoes perfect..."gravy" awesome. Carrots and parsnips perfect. Only complaint is the celery was mushy. I made the whole recipe a second time, trying to add the celery later in the cooking process (at the same time I added in the potatoes) to try to keep some *bite* to it. However, the celery was stringy and floppy (I'm calling this under-done). The stringy-ness made the celery undesirable and kind-of chewy. So, I don't know what to do. I love mushy celery in soup...but I would like a little more *bite* (without the strings) to my pot roast celery. Any advice? Please send me a message!!

0 users found this review helpful
Reviewed On: Oct. 26, 2012
Slow Cooker Pork Chops
This is a hard one to rate. I would've just given it 2.5 if I could but the site doesn't let you. First problem was, sauerkraut is sour. Period. Sauerkraut has been a staple in my life since I started eating solid food...lol...so I knew throwing plain sauerkraut in the crock would not go well. Called mom...told me to add a little less than 2 Tablespoons sugar and mix in a bit of caraway. It didn't look like enough liquid but my mom assured me the sauerkraut would eek out liquid as it cooked. Done. I read all the reviews and decided to follow the advise of adding in potatoes (I added a small--two bite--variety called "Honey Gold") and bacon. I put in my pork chops, sauerkraut mixed with potatoes, and layered bacon over the top. After cooking for close to the recommended time, I discarded the bacon (way overcooked to serve with the recipe), and tested doneness of everything. (My mom was right on the sauerkraut adding enough juice to the recipe.) The potatoes were perfect, as was the sauerkraut...SO yummy! When I tried pulling out a chunk of pork to test though...it just fell apart. I could hardly get any substantial pieces out and what I did was SO INCREDIBLY DRY,The pork tasted *ok* I guess...but it was a complete disaster bc it was over-cooked. We didn't want to waste it. However, we obviously didn't want to eat the pork, and it was almost impossible to scoop out spoonfuls without shreds of the pork with it. Next time this will be with a roast.

1 user found this review helpful
Reviewed On: Oct. 26, 2012
Emergency Chicken
This really was fantastic and so quick. Only adjustments I made were omitting the garlic (my family does not care for garlic) and using pre-cut chicken tenderloin strips (you can see from the pic they were about 2 inches wide x 3.5 inches long) which made the cooking time slightly longer (but only like a minute or so). My hubby and kids were begging for seconds and bc I doubled the recipe (we have a large family), they were so excited to have the leftovers the following night! The only criticism I would make is marinading it in the bbq/Worcestershire mix for an hour or so before cooking (which really isn't a criticism bc I haven't tried it and don't know if would REALLY make a difference). However, it would obviously extend the prep time...and not make it a "quick" dinner but might meld the flavors slightly better. I will try it next time (and there will be a next time) and update my review (or maybe someone else will try the marinade step and post the findings in the meantime). This aside, it still gets 5 stars for being fantastic. We served this with mashed potatoes (pre-made refrigerated kind) and steamed green beans. Thanks "Aaron" for a great and fast dinner!

15 users found this review helpful
Reviewed On: Oct. 25, 2012
 
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