coachtom Profile - (13741176)

cook's profile


Home Town: Baycity, Michigan, USA
Living In: Baytown, Texas, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Hiking/Camping, Biking, Fishing, Photography, Music
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Recipe Reviews 12 reviews
Cream Cheese Frosting II
Easier to make than opening a can of the stuff they sell at grocery store. I 1\2`d the recipe and made exactly enough for a 9x13 RedVelvet cake.

0 users found this review helpful
Reviewed On: Jun. 4, 2014
Cheeseburger Meatloaf
This on the regular rotation at our house. I use swiss cheese and mushrooms in the middle. Instead of doing all this extra work, just lay out a piece of parchment paper. Flatten your meat out leaving the edges a bit higher. Add your toppings in the middle and roll up, pulling paper back as you go. Pinch ends, put in meatloaf pan. I usually leave mine in for 90minutes at 350, then let sit for 15 or 20 so its not lava hot... Comes out perfect every time.

1 user found this review helpful
Reviewed On: Apr. 13, 2014
Restaurant-Style Prime Rib Roast
I have to admit, I used this recipe for the spices. Which on a roast isnt that overly complicated to start with. Makes a great outside coating. I get my thawed roast out of fridge about 3hours before cooking time and let it warm up. Then I poke it with a serving fork several times and coat it with olive oil. Then I rub the spices in. The 1st 30minutes are at 425 then another 45 at 350. Then I turn the oven off and let it cook on its own for 2hours or so. Then about 90minutes before chow time, I turn the oven back on and put the meat thermometer in it. I like mine to be about 145ish when I take it out. Let it sit for 20-30 minutes before slicing. Ends are usually Medium Well. From the 2nd slice on in, Perfect Medium.

1 user found this review helpful
Reviewed On: Dec. 24, 2013
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