sahm2nick Profile - (18627252)

cook's profile


Home Town: Saint Louis, Missouri, USA
Living In:
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Photography, Music, Wine Tasting, Charity Work
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Recipe Reviews 14 reviews
Stuffed Flounder
Good, but even better with the addition of some shredded Italian Blend cheese in the stuffing mixture. I would give 5 stars, DH gives it 3 stars (but I like seafood much better than he does).

1 user found this review helpful
Reviewed On: Feb. 24, 2012
Quick and Easy Pizza Crust
Very good crust, although a tad sticky each time I've made it. I just dump the ingredients in my bread machine, and let it do all the mixing/kneading for me, then turn the machine off before the rise part of the cycle (since the recipe only calls for 5 minutes of rest time). I always need to add a bit more flour in the kneading cycle, but no big deal. We love this for our grilled pizza on the BBQ - leave it on a lightly greased pizza pan, place on grill over indirect medium coals, cover, and leave alone for a few minutes. When it starts to bubble on top and firm up, I flip it off the pan directly onto the grill. When the first side is golden, I pull it off again, put sauce and toppings on the browned side, then slide it back onto the grill to melt the cheese and brown the other side. Absolutely to die for!! I've never seen my kids eat so much pizza, and that says a lot! LOL!

0 users found this review helpful
Reviewed On: Jun. 7, 2011
Apricot Glazed Pork Roast
This is a good idea, but for my family's tastes, it was a bit lacking. Most meat dishes with fruit-based sauces or glazes need a good bit of "savory" to offset the sweetness. On the second try of this recipe I tweaked it, and my family went CRAZY for it: 2.5 lb pork roast, 1/2 jar apricot preserves, 1 rounded TBL of dry onion soup mix, NO added liquid. Seasoned the roast with garlic, seasoned salt, black pepper, and quickly seared in a saute pan; deglazed the pan with a MINIMAL amount of water, added to sauce mixture. Place roast in crock, cover with sauce, cook on low for 4.5 hours. WOW!!! The liquid from the meat brings the sauce to almost the right consistency, but I did need to add about a TBL of corn starch and simmer on high for a few minutes to thicken. Served with home-made dinner rolls, mashed potatoes, steamed green beans. Like I said, as written, my family (all male, all carnivores) thought it was ho-hum, but with tweaking it was "Man, Mom! This is awesome!!"

54 users found this review helpful
Reviewed On: Apr. 6, 2011
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