wyattj
Brockville ON
Broccoli and Ham Potato Soup
I live in Brockville, Ontario on the St Lawrence River. I sail small boats, (Lasers), big boats C and C's and have built one boat (15 foot Skerry dinghy). I have been brewing beer and making wine for years. I give anesthetics for a living. I have started to cook which follows from the chemistry tradition of boat building, wine making and anesthesia.
lox with cream cheese
My Most Recent Ratings
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Anchor Bar Buffalo Wing SauceI baked the wings at 375 close to an hour (from a partially frozen state) and poured the sauce on and baked for another 20 minutes. They were tender, moist and hot. I prefer Budweiser as it is less sweet than Genee Cream.
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Simple and Delicious Greek SaladThis is quick to make. I added salt, feta cheese, and olives.
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Nantucket Scallop ChowderI work with a Prince Edward Islander who states that bacon makes any chowder and this has plenty. I like corn in my chowders so I added a can of this. I like the paprika for the colour.
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Caesar SaladThis whipped up fast and reminds me of the Caesar's whipped up at your table in 1980's restaurants.
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Slow Cooker Tex-mex Chicken (9)I added some chilies and cayenne pepper and omitted the cheese. The cilantro helped.
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Creamy Cauliflower SoupI liked this. It was quite peppery even without the cayenne. It is even better cold.
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Buffalo Wings (Hot Wings)this assembles quickly. I used a deep frying pressure cooker (magic or rapid chef). The blue cheese dressing can be used for other meals as well.
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DonairMy wife stated that the meatloaf with cayenne was good. The donair sauce was thin. I 'll try leaving it longer.
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Classic Sourdough BreadI made this after nursing sour dough starter for 3 days. My sour dough starter is in its youth so the flavors should change with time. The dough is about 25% starter. The bread had a firm texture. I might let it rise a bit longer next time (there is a wide range of times). I used the bread proofing feature on my gas oven (100 deg F. ) which I think is useful.
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Tzatziki (Greek Cucumber and Yogurt Salad)This is easy to make. I used home made yogurt and double the garlic.
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Carey's Rich & Creamy New England Clam ChowderYou can't go wrong with the amount of clams (I used whole) or bacon. I didn't need salt.
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Broccoli and Ham Potato SoupI made this with ingredients at hand. I substituted bacon for ham. I use Minor's soup base for the chicken bouillon so held up on the salt. I also like a lot of garlic.
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Barbeque Sauce (KC Style)This has a nice intense flavor. 5 tablespoons of chili and 1 of pepper gives it a nice hot aftertaste. I can only imagine what adding a jalapeno might do. It doesn't take a lot of time either.
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Mustard Lemon Chicken BreastsThis worked well, blended 2 types of mustard, doubled garlic.
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Angie's Squash Bisque DelightI made this tonight. It has a nice mild curry flavor. I added a little water to thin it down and may in future add about a cup. I did the mixed puree and whole mix so that it looked a little lumpier than the photo.
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Nautico's Crab BLTIt is a pretty quick recipe to prepare. Next time I'll try some Maryland spices with it
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Seafood Chowder-By RenetteThis is a great seafood dish. I used clam base (minor's) in lieu of the chicken broth. I also used 10% cream as in other recipes I have found the heavy cream too rich for my taste.
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Mussels Steamed in Spiced BeerI increase the cayenne dose but overshot. A matter of taste. Perhaps 1/2 to 3/4 tsp.
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Slow Cooker Pulled Pork BarbecueI made this tonight as it was quicker than slow cooker barbecue pork sandwiches. It was comparable and less work. It is about 12 hours after marinating overnight
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on Monday, February 11, 2013
on Monday, January 14, 2013
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Happy that it worked for you!
1 years, 10 months, 1 weeks, 3 hours, 8 minutes ago
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Glad you enjoyed the Garam Masala.
1 years, 11 months, 3 days, 2 hours, 21 minutes ago
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Hi there and thank you for the medal for the Cape Cod Clam Chowder recipe I posted... it is from a dear friend who lives on the east coast, and one of my favorites as well. I am so glad you and your wife enjoyed it! And I appreciate you taking the time to stop by and say so, thank you very much!! :) Happy Cooking!
~ Cat (Catgurrl on BigOven)
2 years, 1 months, 2 weeks, 5 days, 8 hours, 12 minutes ago
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Thank you for the medal and for posting your picture. I got lazy and never posted one....yes, this soup has great flavor, can't wait for soup weather again...we live in La quinta...its too hot for soup right now...thanks again
2 years, 1 months, 4 weeks, 22 hours, 25 minutes ago
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lox with cream cheese
