Karen1848 Profile - Allrecipes.com (187715166)

cook's profile

Karen1848


Karen1848
 
Home Town: Milwaukee, Wisconsin, USA
Living In: West Bend, Wisconsin, USA
Member Since: Oct. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting
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Grilled Turkey
About this Cook
the 2nd oldest of eight, I learned to cook at an early age. I enjoy preparing my meals as well-balanced ad nutritious as-well-as attractive and tasting awesome. I just love to watch people eat and enjoy my cooking!
My favorite things to cook
Anything with hamburger...you can do so many things with this meat. I also use ground turkey for a little healtheir dish!
My favorite family cooking traditions
Thanksgiving dinner when we all get together and share our cooking knowledge...great eating too!
My cooking triumphs
My cheesecakes, so many have told me I should sell them!
My cooking tragedies
A ham, one time...long ago, I have since then learned and perfected my preparing/cooking of this meat!
Recipe Reviews 2 reviews
Mexican Lasagna II
I agree, good base recipe. I make this quite often, family favorite. When I make this I use 1 1/2 cups of salsa added to the meat along with the taco seasoning; add 3 tsps of Adobo as well. I use the refried beans on one layer only, usually the middle one topped with pepper jack cheese, for this size I use 6 flour tortillas-medium size. Black olives & sour cream are good topper along with slices of fresh avacados!

1 user found this review helpful
Reviewed On: Jul. 21, 2014
Baked Chicken Reuben
I have used a this exact recipe soooo many times for my family and friends. This has always been a winner and is always in my "memory" recipe box! The sauerkraut really makes the chicken tender. I usually serve a baked potatoe and a green salad to complete the meal. This recipe was introduced to me a long time ago.

5 users found this review helpful
Reviewed On: Oct. 15, 2012
 
 
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