Chris Martin Profile - (19237853)

cook's profile

Chris Martin

Chris Martin
Home Town:
Living In: Woodinville, Washington, USA
Member Since: Sep. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Healthy, Quick & Easy
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Recipe Reviews 29 reviews
Grandma Coffee's Beef Barley Vegetable Soup
I halved the recipe as there are just my hubby and me. I gave this four stars because I made several changes to the original recipe based on others suggestions. I also have certain dietary restrictions. I didn't use the rutabaga or white corn, and I didn't have any bay leaves. First of all I cut the recipe in half as there are only my hubby and myself. He loves homemade soup. I used 3 cans of beef broth, 1 can diced tomatoes with it's juice, 2 carrots and 2 celery stalks, 1/2 sweet onion, the green and lima beans, 1/4 c. barley, 6 cups of water and 4 beef bullion cubes. I found that I needed to add the extra water because before I added the beans and barley as the soup was not covered with liquid. The soup is very thick but my hubby loves it so with those changes it will become a staple in our home. Thank you, jmbwarner, for a good recipe.

0 users found this review helpful
Reviewed On: Mar. 16, 2015
Irish Soda Bread in a Skillet
I have made this twice now with very positive results, but with the help of many suggestions made by others. I made it Friday night and it was gone in one day. There are just my husband and myself. I made it again Sunday morning for a special dinner after church. It went well with tossed green salad and Grandma Coffee's Beef Barley Vegetable Soup also made with changes. The reason I gave it four stars is because I needed to make those changes. It would have been very bland without them. For the first one I ended up using 2 tsp apple vinegar, 1 tsp baking soda, 2 tsp sugar, oregano and basil. For the second one I used the 2 tsp apple vinegar, 1 c. regular four and 1 c. whole wheat flour, kosher salt, 1 tsp. baking soda, 2 tsp sugar, oregano, basil, and parsley. This one didn't make it through Sunday. I also heavily buttered a medium sized cast iron fry pan for both and baked it for 25 minutes. The dough is very sticky but I kept taking it off of one hand with the fingers of the other hand and kneaded it with lots of flour. The second one will be a staple in our home. Thanks, Canadian Girl, for this recipe.

1 user found this review helpful
Reviewed On: Mar. 16, 2015
Sour Cream Chicken Enchiladas
We don't keep the spicy stuff around, so just used medium Pace salsa. Had extra sour cream and cilantro from a different recipe that had to be used up. So I found this. Used up what I had left of an onion. Only had Costco Panco chicken breasts. So I had to make lots of substitutions. But they turned out great! He loved them!! :)) Just goes to show a recipe like this can be used in a variety of ways. I was grateful for it.

0 users found this review helpful
Reviewed On: Jun. 19, 2014
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