Monica Caffrey Johnson Profile - (1201615)

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Monica Caffrey Johnson

Monica Caffrey Johnson
Home Town: Anchorage, Alaska, USA
Living In: Lakeville, Minnesota, USA
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Kids, Quick & Easy
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Recipe Reviews 4 reviews
Kalua Pig in a Slow Cooker
This is an easy, crowd pleasing recipe. I do not cook it as long as it says - depending on the size of the roast you may only have to cook it 7-8 hours on low. If you cook it too long it can become mealy and gummy as the meat breaks down too much. Serve this by itself, on buns, in tortillas, or lettuce wraps - all really good! We like to freeze the leftovers in tortillas for lunches.

2 users found this review helpful
Reviewed On: May 28, 2013
Slow Cooker Stuffing
We made this at Thanksgiving last year. It was mushy and horrible! I like crunchy crusted stuffing.

1 user found this review helpful
Reviewed On: Jun. 10, 2007
Bacon Wrapped Tater Tots
The people at the party who like bland food liked these. We dipped them in onion blossom dip. Those who prefer more developed tastes had the bacon wrapped water chestnuts I baked besides these. Still, I have made them now several times because people like them a lot! TIPS: 1) Do not pre-bake the tots. All I did is wrap them with the bacon and put in the fridge. When I could stick a toothpick through them, I was did so. 2) Make sure to turn them over 1/2 way through cooking. 3) Make sure the bacon is wrapped all the way around the tot (not center cut bacon, unless you use the whole piece) or the tot may fall apart. 4) I do not add the cheese...seems too messy for me! 5) Experiment with different flavors of bacon - they are all fun! 6) I line the cookie sheet with aluminum foil. 7) I bake these at a higher temp (400 - 450, depending on how hot your oven gets) so the bacon crisps. 8) Make sure to leave adequate space when baking any bacon wrapped appetizer. If you put them too close together, they will steam, and the bacon will not get crispy!

56 users found this review helpful
Reviewed On: Feb. 11, 2007
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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