Mist Profile - Allrecipes.com (18800143)


Home Town: Worcester, Massachusetts, USA
Living In: Concord, California, USA
Member Since: Jun. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music
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Recipe Reviews 18 reviews
Chicken Pot Pie IX
Absolutely wonderful.....made with Grandma Ruths pie crust which I add a pinch of thyme to the dry ingredients to givea savory taste. Used ready made rotisserie chicken and followed the directions as appropriate. Followed the recipe except added one half can Cream of Chicken soup to the finished sauce.....best recipe ever. Also added half tsp Bells seasoning as others have suggested.

0 users found this review helpful
Reviewed On: Jan. 18, 2014
Baby Back Ribs
Sooo good...followed Cathy M's suggestion for dry rub - this is what she uses: 1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. I liberally coated the ribs with the dry rub in the morning and refrigerated them tightly in foil. It's really hot here in California, so I waited until the weather cooled down at night and baked them (in the foil) on a cooling rack placed on a cookie sheet so the heat could circulate around the ribs. Baked at 250 degrees for four hours with just the dry rub. After cooling down, back into the refrigerator. The following day I took them out of the refrigerator for about an hour to take the chill off, then swabbed on some good BBQ sauce and put them on the barbie for 15 mins total on gas grill - direct heat for 5 minutes and indirect heat for 10 minutes remaining. Hubby said "you can't get them this good anywhere else". Thank you for a great recipe.

19 users found this review helpful
Reviewed On: Jun. 18, 2012
Golden Pork Chops
Great easy recipe...I've been making these for years, and am cooking them again this month for 50 people. This is a good recipe for large groups because once the chops are tender, you can keep them warm and exact timing is not an issue. I don't add the extra mushrooms or onions due to personal taste...also, try adding about one cup of beef stock to the canned soup instead of milk.....delicious!!

5 users found this review helpful
Reviewed On: Feb. 4, 2011

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