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
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States