SLKLINGE Profile - (1855132)

cook's profile


Home Town: Morpeth, Northumberland, England, U.K.
Living In: Cary, North Carolina, USA
Member Since: Oct. 2000
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Low Carb, Vegetarian, Kids
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About this Cook
My main goal in cooking is to learn to cook something better than I have experienced in a restaurant, using fresh ingredients, for an overall far lower cost. I have three kids, one vegetarian, one a little picky, one who will eat anything!
My favorite things to cook
Tailgating food, Asian food, seafood, British food (made better!)
My favorite family cooking traditions
Usually involve a potluck family celebration - everyone tries to outdo each other with awesome contributions, and bringing what they do best. This is where I get most of my new recipes (or my versions).
Recipe Reviews 5 reviews
Corn Dip II
I like this, but don't love it enough to make it often. It is missing something that gives it a bunch. It makes a LOT of dip. Have tried it cold and hot. Great that it is all natural from fresh ingredients, was well recieved at tailgates but not completely finished, which is how I rate a tailgate recipe as top-notch.

0 users found this review helpful
Reviewed On: Feb. 8, 2009
Simple Chicken Gravy
This was really good. I usually botch homemade gravy since I always make it with cornstarch, so was looking for something new. From the drippings of two small roast chickens I added 1 cup of water. Note to reviewers - the roast chickens often go on sale at BJ'S for around 2 bucks a pop. I hadn't measured the drippings. I added about 1/4 cup of flour while whisking but it seemed really too thick. Had to add about 1/2 cup more of water to make it work. Had some red while, so added a coupla ounces of that too, lots of salt and pepper to taste. It made a nice rich gravy. Thanks for the basic instruction which is what many of us need! I am done with jarred gravy now that I can do this.

0 users found this review helpful
Reviewed On: Feb. 8, 2009
The Best Meatballs You'll Ever Have
I had to make a few changes based on what I had, but still excellent overall. We like spicy food, so I didn't think this recipe would disappoint. I had a huge quantity of ground chuck to use up today so I made a double batch. I used Italian seasoned bread crumbs rather than the crushed croutons. I also used Spicy Brown mustard rather than yellow. This recipe seemed to call for too much Worch. sauce but it worked and possibly is the key to the moisture of this recipe. I baked these for 20 minutes at 375F, on foil lined baking trays. I should have swapped the trays positions after 10 minutes as one tray was more done that the other, but no biggie. They had a nice kick but didn't seem overwhelming to me. I wasn't sure what Cajun Spice was, and I had a lot of spices in store, so I used one packet of Emeril's essence for a double batch of these meatballs. The meatballs are currently being "individually" frozen on the same trays so I can bag them for later. Thanks for a nice addition to my recipe file.

63 users found this review helpful
Reviewed On: Jun. 25, 2007

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