scr's Cooking Page | BigOven
  • Joined November, 2008
  • Intermediate Home Cook
  • 0 medals this month
  • 2 medals lifetime

Born a Yankee and currently living in the South, suffering from a love of great food and beverage.  Have traveled extensively and enjoyed terrific food and drink everywhere I've been!  From restaurants in medival buildings to the new place in the shopping center down the street, I've been fortunate to have many a pleasurable meal.  Life is good!

My Most Recent Ratings

Crab & Mac

Crab & Mac

[I posted this recipe.] — SCR 11/20/2009
Baked Ziti

Baked Ziti

[I posted this recipe.] — SCR 11/18/2009
Spaghetti with White Wine and Seafood

Spaghetti with White Wine and Seafood

[I posted this recipe.] — SCR 11/18/2009
Jagerschnitzel

Jagerschnitzel

[I posted this recipe.] — SCR 11/18/2009
Mediterranean Pasta In Minutes

Mediterranean Pasta In Minutes

[I made edits to this recipe.] — SCR 11/17/2009
Mediterranean Pasta In Minutes

Mediterranean Pasta In Minutes

[I posted this recipe.] — SCR 11/17/2009
Split Pea Soup

Split Pea Soup

It's always better the second day! [I posted this recipe.] — SCR 11/15/2009
Carbonnade A La Flamande-belgian Beef, Beer, and Onion Stew

Carbonnade A La Flamande-belgian Beef, Beer, and Onion Stew

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking. [I posted this recipe.] — SCR 11/15/2009
Hot Cheese Dip

Hot Cheese Dip

[I posted this recipe.] — SCR 11/15/2009
Ham and Cheese In Puff Pastry

Ham and Cheese In Puff Pastry

[I posted this recipe.] — SCR 11/15/2009
Hot Crab Dip

Hot Crab Dip

The better the crab, the better the end result [I posted this recipe.] — SCR 12/5/2008

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