Carson Profile - Allrecipes.com (16716033)

Carson


Carson
 
Home Town: Keokuk, Iowa, USA
Living In: Petoskey, Michigan, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Fishing, Photography, Reading Books, Charity Work
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About this Cook
I'm a recently retired home builder who has always loved playing in the kitchen. I began learning to cook when the fish and game I brought home needed someone with a little culinary expertise to make it palatable. My sweet wife hadn't a clue :<(. Since then, I've only kept expanding my horizons by listening, reading and experimenting.
Recipe Reviews 16 reviews
Strawberry Cream Pie To Die For
Excellent! Of course, I'm always a sucker for fresh strawberry pie. I made my own crust b/c the store bought ones taste just like grocery store pie. Hmmm... imagine that! I also made my own glaze and let it be a bit chunky. As a result, the strawberry topping turned out not quite as firm as I'd hoped, but that was no fault of this recipe. I'll just add a bit more cornstarch next time. The cream filling was divine, and as the name of the recipe indicates, this pie truly is "to die for". I'm making another tomorrow to take to a benefit dinner!

12 users found this review helpful
Reviewed On: Mar. 3, 2013
Tender Italian Baked Chicken
Wonderful the 1st time. No, OUTSTANDING! However, i'm getting ready to make this again, but will be adding rosemary, thyme, & oregano. I'll also mix 2 tablespoons of Dijon mustard in with the mayo. I'll also be placing the chicken on a wire rack over a foil-lined baking sheet. Serving with Rosemary/Asiago Cheese Bread, and Grandma's Green Bean Casserole from this site (replacing the cheddar cheese with provolone slices).

3 users found this review helpful
Reviewed On: Feb. 28, 2013
Derby BLT Dip
Excellent dip! One thing I did differently was to use real bacon crisped and chopped. A word of caution here if you choose to use real bacon is that it WILL get soggy and wimpy if it sits for more than a few hours. Make your bacon up ahead and store in a separate air tight container until ready to serve, then just stir it in.

22 users found this review helpful
Reviewed On: Apr. 14, 2012
 
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