wurnell Profile - Allrecipes.com (180542882)

cook's profile

wurnell


wurnell
 
Home Town: Salter Path, North Carolina, USA
Living In:
Member Since: Jan. 2014
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy
Hobbies:
Recipe Box 3 recipes
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About this Cook
I am a southern cook who loves to make things that I enjoy and my kids will eat!
My favorite things to cook
slow cooked stews, meats,savory sweet dishes,BBQ anything!
My favorite family cooking traditions
slow and low adding love as you go
My cooking triumphs
I finally mastered the southern biscuits my Grampa used to make!
My cooking tragedies
Pies, I cannot seem to make a good pie crust the way we like it. flaky but tender.
Recipe Reviews 3 reviews
Slow Cooker Pumpkin Turkey Chili
Love this recipe. I use canned pumpkin pie filling instead of pumpkin chunks. I add a can of rotel as well as 1 cup of strong coffee! Yes coffee. Then I add white sugar on top of the brown ( same amount)

1 user found this review helpful
Reviewed On: Jan. 11, 2014
Slow Cooker Chicken Pot Pie Stew
Very good with a few changes. Don't use all those bouillon cubes. I use 2 spoonfulls of the powder chicken base. Not so much pepper either. I also use 3 cans of cream of chicken instead of two. Makes it much thicker if you are going for that pot pie feel. For sure over biscuits is how we do it and my kids love it!

3 users found this review helpful
Reviewed On: Jan. 11, 2014
Slow Cooker Carolina BBQ
I live in NC and this is pretty close to what I do accept the sauce. There has to be ketchup,white sugar,garlic&onion powder added to the listed ingredients for this recipe. Then you will have your perfect Carolina BBQ sauce folks! I love doing the pork in the crock , which is something I had never done. It came out so tender. I suggest for your slaw, keep it simple. Shredded cabbage ( use the head not the pre shred because that is so dry) mayo ( must be dukes) salt&pepper and SUGAR to taste. ( add small amounts at a time)plus a dash of yellow mustard. Enjoy.

1 user found this review helpful
Reviewed On: Jan. 11, 2014
 
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