blackout Profile - Allrecipes.com (16354399)

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blackout


blackout
 
Home Town: Newark, New Jersey, USA
Living In: Plainfield, New Jersey, USA
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Fishing, Photography, Music, Painting/Drawing, Charity Work
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Rosemary Ranch Chicken "Sugar" Kabobs
Me and my Hog at Wildwood Bike Week 2007
About this Cook
I'm a straight-up Harley Man and a fisherman! Nuff said! Oh!....I forgot...I love to COOK!
Recipe Reviews 6 reviews
Rosemary Ranch Chicken Kabobs
This is a can't miss recipe! I added personal "touches" by adding: squash, zucchini, red & green pepper & onion. I ALWAYS prepare the kabobs and marinade overnights before GRILLING them. We steam some broccoli and rice for "sides" to complete things. UmUm

8 users found this review helpful
Reviewed On: May 4, 2012
Slow Cooker Texas Pulled Pork
This recipe is the BOMB! Like many folks...this was my first time cooking a pork shoulder. The oly changes: 1-DO NOT add veggy oil. Are you crazy! Pork always makes its own oil. 2-1/2 can of beer instead of broth. 3-I smoked my meat for 1.5 hrs with a charcoal grill and hickory wood chips. 4-5lbs TRIMMED pork shoulder (I would suggest trimmed to reduse amount of oil) 5-2 heads of garlic (1 head crushed in pot when slow cooking. 1 head inserted in meat when smoking. 6-Remove meat from pot to shred (drain "juice" before putting meat back in pot. Add sauce along with the onions and garlic from the juice back to pot. Add juice accordingly...I like my pork not to jucy). 7-Enjoy.

29 users found this review helpful
Reviewed On: May 2, 2011
Slow Cooker Beef Stew IV
Great recipe to start with! However, you'll have to "tweek" them to suit your taste buds. My changes: Seasoned the meat with garlic powder, black pepper and adobo then marinaded in 1 cups of Worcestershire & 1/4-1/2 cup hot pepper sauce combo min. 8 hrs (the longer the better). I also poured the marinade in the crock pot with approx. 1 1/2 to 2 cup of red wine and 1 cup of beef broth. I omitted using plain water in lieu of wine. I found that its best to use enough liquid to at least cover the meat. 2 bay leaves, 3 red potatoes, 2 sweet potatoes, 3 celery stalks, 3-5 carrots, 1 spanish onion, 1 1/2 of chopped garlic, 1-2 Tblsp fresh thyme, 1-2 Tblsp fresh rosemary, 2 bay leaves. I omitted the onion soup. The quantity of veggies depends on the size of your pot. I DID brown the stew beef as directed. Next time I will saute the garlic and onions to soften. Lastly, the amount of warm water and flour "slurry mix" you'll need will depend on how much "juice" you have. I strongly recommend checking near end of your cooking time. I added a little at a time then thicken to the way I wanted it. BTW the second day the stew was even better! The Worcestershire and fresh herbs brought the dish together!

3 users found this review helpful
Reviewed On: Nov. 16, 2010
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm a straight-up Harley Man and a fisherman!… MORE
 
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