mimi Profile - Allrecipes.com (16092162)

mimi


mimi
 
Home Town: Lake Ozark, Missouri, USA
Living In: Cache, Oklahoma, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Reading Books, Music
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Diamond's pups
About this Cook
Love to cook for big crowds and experimenting with the cast iron skillets and pots. Getting pretty good with the wild game too!
My favorite things to cook
Smoking meats in the smoker, grilling steaks and veggies outside.
My favorite family cooking traditions
We make the BIGGEST BEST BURGERS on the grill! Sometimes they are venison, elk, pork, bear, beef, or a mixture of 2 or 3!
My cooking triumphs
Once I marinated some elk backstrap, wrapped in bacon, cooked on grill and they were better than filet mignon from a restaurant!
My cooking tragedies
My first lasagna I didn't realize I had to cook the noodles first...
Recipe Reviews 3 reviews
Layered Chicken and Black Bean Enchilada Casserole
I have a habit of using recipes for inspiration,then using what I have on hand-it works for me. I used Alaskan caribou,[marinated,slow cooked,then ground] mixed w/ground beef,cooked w/onions,cumin,taco seasoning,then layered as in recipe above,adding jalapenos,yellow rice,& corn in w/ black bean layer-extra pico de guyo under 2nd round of tortillas as well as under top layer of cheese. Loaded it w/sharp cheddar! Used cast iron pot! Served w/chopped lettuce,extra pico,sour cream,& black olives-YUM

1 user found this review helpful
Reviewed On: Jan. 26, 2013
Swiss Chicken Casserole II
Very good way to use up my leftovers. I doubled everything, making 2 casseroles, one w/ shredded turkey & mozzarella, the other w/ cubed ham & swiss. I did use fresh stove-top stuffing from the box, although I think the leftover stuffing would have worked fine. I mixed both the cream of chicken & cream of mushroom soups, used evaporated milk,& poured over top of it all to keep stuffing moist. Also added canned corn & peas. Put one in the freezer uncooked for a quick dinner!

4 users found this review helpful
Reviewed On: Nov. 26, 2012
Grilled Venison Backstrap
We made these with elk backstrap, grilled outside, and everyone LOVED them, even those who usually wouldn't be adventurous eaters! So tender! I added onion chunks, lemon slices, and a splash of vegetable oil into the marinade, and let them sit all night.

2 users found this review helpful
Reviewed On: Mar. 30, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I have been married to the same man for almost… MORE
 
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