Hurriken Profile - (18133346)

cook's profile


Home Town: Elgin, Illinois, USA
Living In:
Member Since: Jun. 2005
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ
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About this Cook
My cooking triumphs
All of my in-laws live in Germany. While visiting I tracked down 2 Weber grills and a load of "American" style ingredients and made Beer can chickens and Turkey breast wrapped in Prosciutto for 20 people. There was nothing left except people asking for recipes! Next time I won't have to ask permission to do it! They also love omelets, every time I go we have omelet day!
Recipe Reviews 12 reviews
Best Marinara Sauce Yet
As is we like this recipe a lot. The thing is it is very versatile. During winter months when I had no basil I substitute pesto and it is very good. Tonight we had no wine so I used fruit juice :::shrugging shoulders::: it still tastes good but it is slightly watery and I do prefer the kick that wine gives.

0 users found this review helpful
Reviewed On: Apr. 3, 2013
Honey Dijon Brussels Sprouts
I don't write many reviews but I had to for this. I love fresh vegetables and recently Brussels sprouts were on sale. We have never made them fresh, only frozen. We tried boiling them whole and they were OK but slightly dry and they needed something. They needed this recipe!I thought just halving them made a big difference. We loved the flavor and moisture that the honey and mustard added. Good stuff!

1 user found this review helpful
Reviewed On: Apr. 3, 2013
Crazy Chicken Marinade Grilled Chicken
I made two changes that should not greatly effect the original recipe. I used fresh sage instead of dry and I cut the breasts into cubes and mad kabobs. The marinade itself tasted terrific however after cooking down the leftover marinade and basting the meat the flavor was overpowering. I would skip the basting all together. 3 stars relates to my experience only. I will try this again because I really enjoyed the flavor of the marinade after I first mixed it.

1 user found this review helpful
Reviewed On: Jun. 17, 2011

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