Deepfreeze Profile - Allrecipes.com (18749590)

Deepfreeze


Deepfreeze
 
Home Town: Chatham, Illinois, USA
Living In: Largo, Florida, USA
Member Since: May 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music
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David's kitchen
About this Cook
My mother started teaching me at a very young age. I could make bacon and eggs at 9 or 10 yrs. old. When I got home from the ARMY is when I really begain to learn seriously. I have honed my abbility for over 30 yrs. now. People love to eat my cooking, baking, grilling and smoking.
My favorite things to cook
Pizza, lots of Italian, many egg dishes, chilli, barbecue, roasts, steaks, smoking ham and pork tenderloins, too much to list.
My favorite family cooking traditions
Smoking meats for Thanksgiving, Christmas, large family gatherings and Church dinners.
My cooking triumphs
Learning to flip eggs other foods without using a spatula! Also using an instant read thermometer for all my meats and using rubs as well.
Recipe Reviews 4 reviews
Chipotle Crusted Pork Tenderloin
Fabulous rub! I have used this on pork and chicken. This can be spicy so you might want to go easy at first unless you like your food above medium hot. We loved it and will be using it often on different cuts and types of meat. Thank you for posting KRAMNODROG.

2 users found this review helpful
Reviewed On: Jul. 13, 2011
Crispy Herb Baked Chicken
We loved this recipe. It's is a great basic starting place for everyone. All you have to do is tweak it to your family's taste. I made ours spicy. I washed a 4.4 lb. chicken and cut it up as usual except I cut the breast into 4 pieces instead of 2. It will bake more evenly with the smaller pieces. I saved all the skin, back, rib bones,neck, and pieces to make soup. Then I rinsed and dried the parts well and coated with flour before an egg wash and then into the potatoe coating. Baked on a rack over a 9x13 dish for 52 min. and it tested 165*. It was very good and did not need turning. This will be one of our very favorite recipes.

2 users found this review helpful
Reviewed On: Feb. 25, 2009
Pasta Hot! Hot! Hot!
This is a very good basic recipe, thank you Kathleen. Anyone with a little experiance will be able to add or alter to please their own family tastes. I added more garlic, onoins, mushrooms, and cajun seasoning and we made this into a one dish meal. We loved it.

2 users found this review helpful
Reviewed On: Nov. 30, 2008
 
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