TheCattlemansWife Profile - (1101980)

cook's profile


Home Town: Clovis, New Mexico, USA
Living In: Pie Town, New Mexico, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Reading Books, Charity Work
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Blog...  2 posts
Jul. 17, 2009 7:00 am 
Updated: Jul. 20, 2009 6:39 am
Boiling/Braising: Increase cooking time by 30% Increase liquid by 15% Hard boiled eggs require 30 minutes Frying: Decrease temperature by 20º, increase cooking time (eyeball it) Yeast Breads: Decrease rise by ¼ time (wait for double) Or Decrease yeast (1 package… MORE
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Tags:  How-To
From The Blog:  7500ft Chef
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Recipe Reviews 119 reviews
Brussels Sprouts in a Sherry Bacon Cream Sauce
Made on Christmas and was requested again on New Years! I added Carrots to the dish, and doubled the sauce with more cream - was great

1 user found this review helpful
Reviewed On: Dec. 31, 2014
Cream of Artichoke Soup I
Followed recipe - really wonderful soup, but WHAT A PAIN TO MAKE. I triple the recipe and froze.

1 user found this review helpful
Reviewed On: Aug. 19, 2013
Cheesiest Potato Soup
Excellent soup, but I'd make some simple changes. I doubled the soup with 10 white new potatoes. Boiled 7 of them for soup base in stock along with 2 red onions. No need to sauté them, since you will be blending them and all that sweating will just leave favor in the other pan. I boiled 3 small diced potatoes in broth in a separate pan to add into creamed soup. This us MUCH easier then fishing out chucks without the onions and then adding them back later. I used half and half instead of easy cream, it freezes much better.

2 users found this review helpful
Reviewed On: Jun. 8, 2013
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