JSHutchings Profile - Allrecipes.com (18808966)

cook's profile


Home Town:
Living In: Littleton, Colorado, USA
Member Since: Jun. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Camping, Reading Books
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Recipe Reviews 3 reviews
Baked Apple-Pecan Maple Pancakes
This was wonderful and the most important part, easy. I did take advantage of some of the other user's suggestions. I put the butter in the pie dish in the oven while in was preheating, time and pot saver. I made it two-layers. It look nicer (like a pie or casserole) and I'm sure it was more moist. I drizzle nuts on top of it only because I chopped too many, but they made a light topping. I only baked it for 25 minutes (22 to start and then another three just not trusting my oven). I think another 5 minutes would have caused it to be drier than I would have wanted. It came out of the pie dish like a dream. I got to use my new cake/pie knife that my step-daughter gave me for Christmas for the first time. Perfection!

5 users found this review helpful
Reviewed On: Feb. 14, 2010
Shrimp Scampi with Linguini
My husband and step-daughter said this was dish phenomenal. I did make a couple of minor changes though. I added two diced scallions when I added the garlic to the butter and olive oil. I may add a third next time. Per other’s advice, I used about half as much lemon as the recipe called for. I added an additional 1/4 teaspoon of red pepper flakes. I added a wine slurry (additional 1/4 cup of wine and a tablespoon of corn starch) after the tomatoes had been in about a minute to thicken up the sauce along with three extra pads of butter (margarine). I served it over angel hair because that's my family's preference. Side salads and roasted garlic baguette . . . this is definitely a keeper for my family.

2 users found this review helpful
Reviewed On: Dec. 10, 2009
Marinated Spicy Pork Chops
My husband flips for these chops! He'd have me make them once a week if it was up to him. I do at least make enough for left overs so that I can make a lunch for him to take to work. I put my roasted red potatoes with these chops and a vegetable and he's a happy man. The recipe stands perfect the way it is.

1 user found this review helpful
Reviewed On: Feb. 10, 2008

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