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    BriarCraft

    Toledo, WA, United States

    Live. Love. Harm no one. Help when you can. Be happy!

    Chef #114317

    Toledo, WA, United States

    Joined: Nov 24, 2003

    My Journal

    Reviewed Oil-Based Pie Crust

    "I;ve been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he;d ever tasted. CAUTION: Follow the dire..."

    5 days ago on Food.com

    Reviewed Oil-Based Pie Crust

    "I;ve been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he;d ever tasted. CAUTION: Follow the dire..."

    5 days ago on Food.com

    Reviewed Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie

    "One of the best pies I;ve ever tasted! It got rave reviews from dinner guests, too. 3 cups of sugar sounded like an awful lot, but I followed the recipe exactly and the pie turned out sweet-tart and was just right served a la mode. The cloves and nutmeg really go well with this fruit combo, better than just cinnamon as most recipes call for..."

    5 days ago on Food.com

    Saved Recipe Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie by Lorri in Wyoming

    5 days ago on Food.com

    Reviewed The Only Marinade You'll Ever Need

    "My marinade for smoked London Broil or Tri Tip. Marinade for 10-12 hours. Grill on low heat under cover, preferably with some apple wood smoke, and baste occasionally with marinade to keep lean meat from drying out. Yum!"

    6 days ago on Food.com

    Reviewed Ground Beef Stroganoff

    "Using sour cream (not yogurt), this recipe is almost identical to the one I found on a Campbell;s mushroom soup can label 35 years ago and have been using ever since. Served over noodles and with a vegetable on the side, this recipe feeds 4 people (adults, not teenage boys!). Sometimes, for a treat, I substitute thin-cut strips of sirloin st..."

    Apr 22, 2013 on Food.com

    Added Recipe Photo to Shrimp and Rice Skillet Dinner

    Apr 15, 2013 on Food.com

    Shared Recipe Shrimp and Rice Skillet Dinner

    "Sauted shrimp and vegetables combined with rice. Preparation time of 15 minutes to chop vegetables and 10-15 minutes to saute happens during the 60 minutes it takes to cook the brown rice. If you substitute white rice, your dinner can be done in 30 minutes, start to finish. Served with a green salad and crusty french bread, it makes a satisfying..."

    Apr 15, 2013 on Food.com

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