Chris Pickler Profile - Allrecipes.com (13735327)

cook's profile

Chris Pickler


Chris Pickler
 
Home Town: Mishawaka, Indiana, USA
Living In: Middlebury, Indiana, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Hiking/Camping, Biking, Walking, Fishing, Photography, Music, Genealogy, Charity Work
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Recipe Reviews 3 reviews
Turkey Pot Pie
This recipe was outstanding! I used leftover chicken from the Rosemary Roasted Turkey recipe on allrecipes. I also substituted canned turkey gravy for the water, boullion, and flour. Just quicker and easier. Even my picky, picky eater ate it and said, "not bad".

1 user found this review helpful
Reviewed On: Aug. 23, 2010
Baked Oatmeal II
I have rated this recipe with my modifications in mind. There is a local coffee house in town that has THE BEST oatmeal bake I have ever had! I have searched high and low for a similer recipe on allrecipes and this one here, along with my modifications is the closest it has come. (I have tried about a dozen recipes on here.) To this recipe I added: two cups sifted flour, 1/2 cup sour cream, 1 tsp nutmeg, dash allspice, I substituted 1 cup frozen berries (chopped) for the cranberries. I bake in glass so I added 20 degrees to the temp. I will state that I have not perfected the dish yet. What I will do the next time: add one more egg (it was still a little too crumbly), add one baking apple, diced; and halfway thru the baking time I would brush with milk and sprinkle with sugar (not as much as you would do for a pie but it needed just a little more sweet). All of the baked oatmeals I have tried on here are way too dense. This one is more like 1/2 way between a coffee cake and traditional baked oatmeal.

1 user found this review helpful
Reviewed On: Jan. 9, 2010
Eggs Benedict
I am NOT an eggs benedict expert and have only had them once in my life. I'll have to admit that this recipe was NOTHING like my previous experience. I would cut the lemon juice down to no more than 1 - 1 1/2 tablespoons. I hate runny eggs so I had to cook them twice as long. I'll try it again with my revisions; less lemon juice, hotter water for eggs and longer cook time, and buttering the muffins b/c they were too hard to cut with a fork.

1 user found this review helpful
Reviewed On: Jan. 19, 2009
 
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