Gr8typist Profile - (18615726)

cook's profile


Home Town:
Living In: Kansas City, Missouri, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Dessert
Hobbies: Sewing, Gardening, Walking, Reading Books
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About this Cook
I'm a self-proclaimed "stress cooker".
Recipe Reviews 73 reviews
Hearty Hamburger Soup
I used all ingredients exactly as written and only changed the cooking method to slow cooker. Excellent, hearty soup, but could use a bit of zip -- next time I'll add a bit of chopped jalapeno and maybe just a tad of salt. I might also try adding a can of drained black beans. As for cooking, brown your hamburger with the onion and garlic before putting in your slow cooker, then add all the other ingredients. Cook on high for 2 hours and then low for 6 more hours. Perfect!

5 users found this review helpful
Reviewed On: Feb. 17, 2013
Baked Pork Chops I
My husband turned up his nose when I bought pork chops, and wound up raving over how wonderful this recipe was. I omitted the flour and just dredged in egg then bread crumbs. After skillet browning, I only baked 30 minutes (the recipe calling for 1 hour is as others have noted, WAY too long). While baking, I combined the soup, milk and wine in a saucepan and warmed it. At the end of 30 minutes baking, I poured the sauce over the chops, recovered with foil and returned to the oven for 20-30 more minutes. Very tender and moist and a big hit with teenage son and husband. Served with German Potato Pancakes, also on this site.

3 users found this review helpful
Reviewed On: Apr. 13, 2011
Based on the reviews and the couple of minor adjustments suggested by Cat, I made this recipe with just 2 TBSP sugar and 1 TBSP oil, otherwise everything else is the same. The sugar/cinnamon coating is way more than you need for one batch, so cut it back to 1/4 to avoid waste and shake warm Churros in a paper bag to coat. I also used the large star tip on Pampered Chef Easy Accent Decorator and had the perfect Churros. If you pump them out onto an icing spatula and then turn them into the oil, they hold their shape beautifully. Excellent recipe!

23 users found this review helpful
Reviewed On: Jan. 23, 2011

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