hhamilton Profile - Allrecipes.com (15091495)

cook's profile

hhamilton


hhamilton
 
Home Town: Ontario, Canada
Living In: Ontario, Canada
Member Since: Dec. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Photography, Reading Books
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High End Dessert & Worth It!
About this Cook
My favorite family cooking traditions
Spider weinies over the camp fire. To prepare the weiners - from the tip - cut down the length towards the middle about 1/3 of the way down. 1/4 turn the weiner and make another cut from tip, down towards the middle about 1/3 the length of the weiner. Do both ends. If you do it right, you will have the middle section of your weiner "whole" with 4 floppy spider legs on each end. Spear the middle with your roasting fork. Roast over hot coals - the ends crisp up and curl. When desired crispness is reached - move to a paper plate and dip in ketchup/mustard whatever you like. To Die For - my family starts running to help when we head to the backyard to build the fire. My son gets the spears, my daughter starts cutting the weiners, my mom and dad (in their 70's) bring the wine. It's really perfect if we are standing in the snow, fire going roasting weiners. Family day is Feb 21st and we are hoping for a sunny day with snow on the ground! Yes, we are truly Canadian!
Recipe Reviews 48 reviews
Quick Pickled Jalapeno Rings
this is the "go to" recipe and the inspiration for this years new jalapeno garden in our backyard.

1 user found this review helpful
Reviewed On: Mar. 22, 2015
Wilma's Fish Casserole
Brian did not like - too fishy

0 users found this review helpful
Reviewed On: Mar. 1, 2015
Italian Breaded Pork Chops
Based on reviews, I began by dredging the pork in a flour salt/pepper mixture, then in the egg, followed by the bread crumbs. I pan fried on each side and baked in the oven. I didn't turn the meat and it was perfect - the breading stayed on and the meat was moist. We will make this again.

1 user found this review helpful
Reviewed On: Feb. 15, 2015
 
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