Deepfreeze Profile - Allrecipes.com (18749590)

Allrecipes Home > The Buzz > Cooks > Deepfreeze

Deepfreeze

Home Town: Chatham, Illinois, USA

Living In: Largo, Florida, USA

Member Since: May 2004

Cooking Level: Expert

Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Gourmet

Hobbies: Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music

Recipe Box 1025 recipes

View All Recipes

Title
Type
Overall Rating
Member Rating

Slow Cooker Texas Pulled Pork
By: cmccreight
Kitchen Approved

Mexican Pasta
By: PIAZZA
Kitchen Approved

Super Easy Sloppy Joes
By: NICNEC
Kitchen Approved

View All Recipes

Photos 1 images

See Complete Gallery

David's kitchen

About this Cook

My mother started teaching me at a very young age. I could make bacon and eggs at 9 or 10 yrs. old. When I got home from the ARMY is when I really begain to learn seriously. I have honed my abbility for over 30 yrs. now. People love to eat my cooking, baking, grilling and smoking.

My favorite things to cook

Pizza, lots of Italian, many egg dishes, chilli, barbecue, roasts, steaks, smoking ham and pork tenderloins, too much to list.

My favorite family cooking traditions

Smoking meat for Thanksgiving and Christmas. Large family gatherings.

Recipe Reviews 4 reviews

See All Reviews

Chipotle Crusted Pork Tenderloin

Fabulous rub! I have used this on pork and chicken. This can be spicy so you might want to go easy at first unless you like your food above medium hot. We loved it and will be using it often on different cuts and types of meat. Thank you for posting KRAMNODROG.

2 users found this review helpful

Reviewed On: Jul. 13, 2011

Crispy Herb Baked Chicken

We loved this recipe. It's is a great basic starting place for everyone. All you have to do is tweak it to your family's taste. I made ours spicy. I washed a 4.4 lb. chicken and cut it up as usual except I cut the breast into 4 pieces instead of 2. It will bake more evenly with the smaller pieces. I saved all the skin, back, rib bones,neck, and pieces to make soup. Then I rinsed and dried the parts well and coated with flour before an egg wash and then into the potatoe coating. Baked on a rack over a 9x13 dish for 52 min. and it tested 165*. It was very good and did not need turning. This will be one of our very favorite recipes.

2 users found this review helpful

Reviewed On: Feb. 25, 2009

Pasta Hot! Hot! Hot!

This is a very good basic recipe, thank you Kathleen. Anyone with a little experiance will be able to add or alter to please their own family tastes. I added more garlic, onoins, mushrooms, and cajun seasoning and we made this into a one dish meal. We loved it.

2 users found this review helpful