MONTYHOUSE Profile - (18035226)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Dessert
Hobbies: Fishing, Hunting
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About this Cook
I actually love walking the aisles in a grocery store. My idea of a perfect Saturday is to get up before the house is awake, have breakfast at a diner then luxuriate by taking 1 1/2 hours to buy groceries.
My favorite things to cook
Savory, slow-cooked dishes. Crockpot or otherwise. I also love to bake.
My favorite family cooking traditions
Slow-cooked pasta sauce cooked all day on Sunday.
My cooking triumphs
Said pasta sauce.
My cooking tragedies
Anything requiring a double boiler.
Recipe Reviews 36 reviews
Foolproof Rib Roast
Had 8.2 lb. rib roast. Followed directions and internal was between 135-140 at end of 3 hours. I pulled immediately without any reheating. My pull temperature was 135, so a little overdone for me. Easy recipe but watch your meat thermometer.

3 users found this review helpful
Reviewed On: Dec. 25, 2011
Caramel Pecan Pie
Really good pie. Wasn't sure what to expect, but the caramels in lieu of typical corn syrup adds a very nice complexion to this. Just keep your eye on the crust for burning, as 45+ minutes is a long time. I'd suggest getting your foil ready for the crust before you pop it in the oven.

1 user found this review helpful
Reviewed On: Nov. 25, 2011
Chilaquiles II
Boy, I'm sorry but this was a pretty big disappointment. First of all, I read the recipe and thought "The proportions are all wrong." Thirty (30!) tortillas vs. six eggs?? Uh-uh. But, not having made chilaquiles before, I followed the recipe faithfully (except for the cheese, adding cotija instead of Monterey Jack). I used a 12" cast iron skillet, but there's no way it could even come close to holding the 30 tortillas. I got maybe 20 in there. With that, the tortillas overwhelmed the eggs. If I made again (doubtful), I would have a dozen eggs and 10 tortillas. 1/2 cup of water and the enchilada sauce was not enough to cook down the tortillas, either. I added more water, but that even wasn't enough. Not sure why this has gotten such rave reviews. Nothing close to the wonderful chilaquiles I've had in restaurants before. Too bad--was WAY looking forward to it.

17 users found this review helpful
Reviewed On: Aug. 21, 2011

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