Natalie Scott Profile - Allrecipes.com (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 6 reviews
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!

17 users found this review helpful
Reviewed On: Sep. 17, 2012
Glazed Ham
OMG. THIS WAS THE BEST. I got my ham for 98cent a point. It was a semi boneless ham. After reading the reviews, I decided to mesh directions. I put 4 cups of water in an oven bag and with the ham and cooked it at the temp and time on the label on the ham (actually a little under time--I cooked it for 12 lbs and the ham was almost 13). Then I drained the bag, set the ham aside and poured the drippings in a bowl. I took the ham off the bone, put it back in the pan and made double the glaze after seeing how much meat there was. There wasn't a lot of fat, so I didn't skim. I poured the mix and reduced heat to 275 and baked for 30 min. It wasn't a glaze as much as a au jus, but it was so so moist and yummy. I put leftover meat and glaze in a freezer bag for a crockpot dump meal. The kids can't wait to have it again!

2 users found this review helpful
Reviewed On: Feb. 12, 2012
 
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