Natalie Scott Profile - (19263667)

Natalie Scott

Natalie Scott
Home Town:
Living In: Indianapolis, Indiana, USA
Member Since: Sep. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Southern, Quick & Easy
Hobbies: Sewing, Needlepoint, Biking, Walking, Fishing, Reading Books, Music, Wine Tasting
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Blog...  5 posts
Aug. 16, 2012 7:32 pm 
Updated: Sep. 2, 2012 7:04 pm
I used my new electronic pressure cooker last night. I did something easy - baked potatoes.  We LOVE the baked potatoes at McAllisters, but we're NOT eating out.  So, I made a potato bar at home.I had to cook the potatoes twice in the pressure cooker.  They were huge, so I should I cooked them… MORE
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About this Cook
Meat and potatoes raised - Mom to two veggie haters. Follow me on twitter at Indy_Nat and fastcheapeasyma
My favorite things to cook
LOVE LOVE LOVE freezer meals and if a freezer and crockpot meal mash up - I'm in HEAVEN.
My favorite family cooking traditions
I love doing prime rib and seafood for the holidays.
My cooking triumphs
What my kids call crockpot concoctions. It's a freezer meal that goes directly in the crockpot. I forgot to label them with a sharpie so the marker wore off. We had no idea what was in them, but every one was a winner!
My cooking tragedies
Anything that comes out of my daughter's Easy Bake Oven! I've had a couple prime ribs that I did not thaw out long enough. Then I had to quick cook slices in the nuker and they got tough.
Recipe Reviews 7 reviews
Vanilla Ice Cream
We used this with Haitian Vanilla in our Yaylabs Ice Cream Ball. It was great. Easy to mix up and keep in a mason jar for a bit or pour into the ice cream ball and transport.

0 users found this review helpful
Reviewed On: May 14, 2015
Strawberry Spinach Salad I
I used Splenda and could have used a little less. Yummy!!! I agree to let the dressing chill.

4 users found this review helpful
Reviewed On: Mar. 21, 2013
Pressure Cooker Teriyaki Chicken
My kids devoured this recipe! I cooked it in an electric pressure cooker for 45 min (from frozen chicken pieces) and could have done it for 30 min. Don't forget to allow time for the PC to pressurize! I'm still learning. Oh, and the sauce was worth the wait!

21 users found this review helpful
Reviewed On: Sep. 17, 2012
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