Lyle Gunderson Profile - (18950509)

cook's profile

Lyle Gunderson

Lyle Gunderson
Home Town: Willits, California, USA
Living In: Springville, Utah, USA
Member Since: Feb. 2006
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Asian, Italian, Southern
Hobbies: Hiking/Camping, Photography
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Strangely Useful Halloween Pic
About this Cook
Why doesn't the hobby list have "motorcycling" on it?
My favorite things to cook
The next challenge.
My favorite family cooking traditions
My cooking triumphs
A Thanksgiving turkey roasted in a camping trailer oven.
My cooking tragedies
The first dinner I cooked for my fiancé was going to be a small roast, peas, and mashed potatoes. I incinerated the roast and turned the potatoes into weak potato soup. The poor girl had peas for dinner.
Recipe Reviews 5 reviews
Hash Brown and Egg Casserole
We took this to a church dinner where everybody brought a breakfast casserole! What amazing variety we found! We followed a suggestion and baked it in a 9 x 13 pan, used only one pound of shredded hash browns, and used 7 eggs. It was great! One of the best there, IMHO. Will try it next exactly as Melissa does it. MIght try it with cornflakes on top, a very common practice we saw.

0 users found this review helpful
Reviewed On: Jan. 5, 2015
Omelet in a Bag
We call these campfire omelets. We use genuine Zip-Lok 1 quart freezer bags with the double zipper and have had no leaks. Anyway, the only essential ingredients are the eggs. Throw in whatever is in the fridge. Leftover pizza toppings are a favorite source of ingredients. Everybody gets to pick what goes into their omelet. Since the omelet is one solid chunk, it can easily be wrapped in a tortilla with other fillings to make a great breakfast burrito. If you've made a fat omelet, you can slice it lengthwise for two breakfast burritos.

2 users found this review helpful
Reviewed On: Apr. 28, 2014
Alysia's Basic Meat Lasagna
It does one's morale a lot of good when people rave about something you've cooked, and this recipe will get you raves. I used 1/3 Italian sausage and added a half cup of cottage cheese, but the surprising thing was how people liked the effect of the sliced provolone cheese. I could not find grated provolone, so I had the girl in the deli slice some very thin, then made layers of that. People loved how every fork full had strands of cheese stretching back to the plate. It seemed to accentuate the cheesiness of the dish! This is seriously decadent lasagna, and I'll make this dish for the rest of my life.

6 users found this review helpful
Reviewed On: May 19, 2010

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