KNEERS0888 Profile - (1468825)

cook's profile


Home Town: Westport, Connecticut, USA
Living In: Ashburn, Virginia, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ
Hobbies: Needlepoint, Gardening, Walking, Reading Books, Music
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Loves my cooking--mostly the hearts of lettuce!
About this Cook
Feel like I'm getting old and shouldn't be. Talking to the manufacturer about this issue.
My favorite things to cook
Used to be anything and almost everything but this getting old thing has robbed me of not only time but patience.
My favorite family cooking traditions
Balls and sauce (tomato gravy). Shake and bake wings. Rice and black beans. Steak & cheese sub/meatball (balls) sub. Eggs benedict w/hollandaise sauce.
My cooking triumphs
#1. A tight recipe for both a veggie and a meat lasagna that are worth writing a newspaper review of. Got to get me stoned to make them though and I don't get stoned any more so guess what?.....
My cooking tragedies
Anything I try to bake! I can handle a box brownie mix but it still doesn't seem to come out right. me off! :-)
Recipe Reviews 13 reviews
Bacon and Blue Brussels Sprouts
Absolutely a taste sensation! I've only tried the recipe with blue cheese crumbles and don't even want to try any other cheese because it all goes together like a horse and carrot. I've made it three times so far (going to do it again this weekend) and it cooks longer than the recipe calls for - at least for our taste. Was looking for a different way to do sprouts and this is a keeper. Thank you Dutchgirl!

8 users found this review helpful
Reviewed On: Mar. 9, 2012
Chicken Pot Pie IX
My O My what a wonderful pie! It came out beautiful. Just me and hubby who wanted to give a slice (yes slice!) to a neighbor and I wanted to keep all to ourselves. It made a good leftover too but I got to feeling guilty because of the buttery tasting pie crust. I used the refrigerated Pillsbury Pie Crust ("Improved") and used a deep dish pie plate in which the crust & filling fit perfectly. It came together wonderfully except cooking time was total 1 1/2 hours---we think we made too many slits in pie dough. Add-ins: garlic (1 large PRESSED clove), 3 tbls cream sherry, Herbs de Provence, fresh ground pepper and Kitchen Bouquet. My husband took a picture-I'll have to ask him to upload. Seriously awesome recipe Robbie! Wish there were more stars! No wonder over 93,000 have hit this receipt.

1 user found this review helpful
Reviewed On: Apr. 30, 2010
Beef Stroganoff III
I got two hi-5's for this one---one from hubby and one from myself! Took someone's comment to cut the butter to one tablespoon. My sous chef (hubby while I went to get my nails done) cut the meat in chunks rather than strips so it took about two hours to cook but that made the anticipation delightful. I used white wine (by mistake and early in the preparation) instead and it was just fine. I initially was leary because the meat doesn't really "brown". It rather kind of steams because of moisture and even though I was using a large dutch oven pot, I felt like I didn't have a lot of room when I was stirring in the flour but every thing went just fine. Just had to work on slowly mixing in the broth and flour - like making a white sauce. The absolute necessary final and deal maker was the sour cream--it brought it all together flavor wise and visually. Some hearty Pennsylvania Dutch noodles, Corn and Butternut Squash (Paula Deen recipe that I decided not to use corn in---yummy) and mini buttermilk biscuits)and life was good this Sunday night at the Kneer's. Dog was bummed though because he could not have these rich leftovers - only us - and plenty of them!

0 users found this review helpful
Reviewed On: Mar. 12, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Feel like I'm getting old and shouldn't be. … MORE

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