Baker Beverly Profile - Allrecipes.com (18598040)

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Baker Beverly


Baker Beverly
 
Home Town: Omaha, Nebraska, USA
Living In:
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Dessert
Hobbies: Gardening, Walking, Reading Books
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About this Cook
FORMER PASTRY CHEF, NOW WORK FOR A LOCAL FOODSERVICE BROKER
My favorite things to cook
MEXICAN FOOD FOR MY HUSBAND AND FAMILY
My favorite family cooking traditions
I FINALLY EARNED A HOLIDAY NOW THAT WE OWN OUR HOME SO CHRISTMAS EVE BELONGS TO US!
Recipe Reviews 25 reviews
Chicago-Style Hot Dog
My hubby and I now own a Chicago themed restaurant in Omaha - Papa Chris' Chicago Originals - and we know how to make a dog! He's a 26 year native of the city. You really need a Vienna Beef frank to make it taste authentic but in a pinch use the highest quality National brand you can find at the supermarket. I recommend using Roma tomatoes -less juice - and slicing your tomato into at least 8 wedges for easier eating. This is a big bite kind of food. Also, mince your onions, nicer to eat than big chunks. If you don't own a steamer basket, you can nuke your bun in a plastic bag for 15-20 seconds and it will be soft and steamy. Sport peppers are NOT pepperoncini as someone reviewed but if you can't find the real thing, any small pickled pepper will do. If your new to Chicago dogs, this is the best way you will ever eat a hot dog! Remember, ketchup is only for fries, NOT Chicago dogs! Happy eating!

14 users found this review helpful
Reviewed On: Mar. 30, 2011
Fluffy Pancakes
I didn't really think there could be a pancake that was so superior but this is it! For a double batch I do NOT double the soda, butter or egg and only used three Tbsp of cider vinegar. White vinegar can be a little harsh. Made a great snow day breakfast!

0 users found this review helpful
Reviewed On: Jan. 10, 2011
Skordalia
I was researching the Mediterranean Diet and was looking for some inspiration, this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water, I pureed in garlic, lemon juice, Parmesan cheese, dried oregano, and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish!

6 users found this review helpful
Reviewed On: Mar. 19, 2010
 
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Cooking Level: Expert
About me: FORMER PASTRY CHEF, NOW WORK FOR A LOCAL… MORE
 
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