BETHGINGRICH Profile - Allrecipes.com (18817653)

cook's profile

BETHGINGRICH


BETHGINGRICH
 
Home Town: Ellicott City, Maryland, USA
Living In: Pennsylvania, USA
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Genealogy, Charity Work
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About this Cook
My favorite things to cook
For special times, new recipes, family favorites
My favorite family cooking traditions
Sauerkraut with Thanksgiving Dinner (cooked all day with a few pork loin chops), served as a side dish to Thanksgiving Dinner.
Recipe Reviews 19 reviews
Grilled Salmon with Bacon and Corn Relish
Absolutely fabulous. To save the fat, I didn't cook the vegetables in the bacon grease. I oven baked my bacon, patted it dry with paper towels and then diced/crumbled it. I then put the bacon in a saute pan with the veggies and a TINY bit of olive oil. I added the cayenne pepper to taste and I bet I ended up with more like 1/4 tsp. of cayenne (and it was not too spicy). Corn is not yet in season, so I used one can of shoepeg white corn (niblets) and the ratio to the rest of the relish was perfect. We grilled a 2-1/2 pound filet of salmon and this was just enough relish for that size. For a larger piece of salmon, I would have to double the relish. Everyone loved it!

2 users found this review helpful
Reviewed On: May 12, 2014
Raspberry and Almond Shortbread Thumbprints
I LOVE these cookies and have been making them for years at Christmas. I have a convection oven and cook three trays at once and they always turn out perfectly. I use insulated cookie sheets and adjust my oven according to the manufacturer's directions (for mine, I turn the oven down 25 degrees). Also, I drizzle the top of my cookies with melted white chocolate instead of the confectioner's sugar glaze. Pure heaven!

8 users found this review helpful
Reviewed On: Dec. 16, 2010
Pumpkin Yeast Bread
Love this bread! Only changes I make (for our family's tastes) are that I change the margarine to butter (to save the trans fat), I increase the cinnamon by 1/4 tsp. and add 1/8 tsp. cloves. I also use two cups of white bread flour and one cup of wheat flour. Has a great mild flavor and nice texture. I make the dough in the bread machine and then braid the dough (like challah) and bake at 350 degrees for approx. 25 minutes. Brush with melted butter (just a little!) when it comes out of the oven. YUM! My six-year-old especially loves this bread.

5 users found this review helpful
Reviewed On: Sep. 22, 2010
 
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