CARDDESIGNER
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Chicago, Illinois, USA
Living In: Rolling Meadows, Illinois, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Photography
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Uglies
  • Uglies  
    By: FOOD SEEKER
  • Kitchen Approved
  • This recipe has been rated 213 times with an average star rating of 4.3
About this Cook
My favorite things to cook
Anything I can make from ingredients on hand. I prefer to experiment rather than follow recipes, but sometimes recipes are needed, too!
My favorite family cooking traditions
I like to make Polish food that my grandmother made when I was younger. I also like making some dishes that I've made up since I've been married.
My cooking triumphs
Dozens and dozens of kolacky made in one day. It was quite a challenge and hard work, but I managed to do it.
My cooking tragedies
There have been ruined dishes and desserts, but I've learned from them. Newest one: our oven stopped working, and I already had brownie batter in my muffin tin, so I tried the propane grill, using it mostly on medium heat (too high), so we ended up with half-burnt brownies that tasted like they'd been smoked. LOL The unburned insides were good, though!
Recipe Reviews 10 reviews
Tuna Snack Spread
I made this with 2 cans of tuna, and it came out great. I think it's good either way, having tried it with one can first. I used onion powder instead of salt (cutting down on salt) and light cream cheese. If you don't have lemon juice, it's okay. I didn't really taste a difference, and it just made the dip less thick, but it has a good, creamy consistency either way. This is going on my list of dips to make for get-togethers and just hanging out at home.

5 users found this review helpful
Reviewed On: Apr. 30, 2009
Banana Banana Bread
This was my first time making banana bread. I made 24 "cupcakes" with a single recipe (there was still enough batter for one or two more), filling the cups 2/3 of the way full. I used silicone baking cups and baked them for 30 minutes at 350 degrees (I got a darker brown - for lighter brown, start checking around 22 minutes - they were fully cooked at 24 mins). They came out with just enough room to add frosting, if desired. These taste great! They are perfectly moist. I used 5 ripe bananas, used margarine instead of butter and added a pinch of cinnamon to the batter. They are in place of regular cupcakes for an uncle's birthday, at his request. I'd use this recipe again if the occasion comes up. Thanks!

1 user found this review helpful
Reviewed On: Aug. 8, 2008
Tater-Topped Dogs
My dad also used to make these, but without the buns. You cut the dogs in half lengthwise, place them face up on the sprayed baking sheet, then fill with the mashed potatoes (instant works fine, and you can leave out the salt) and topped with sliced American cheese. I even sprinkle seasonings on top. They are great with ketchup. So easy! Thanks for the recipe! I'll try it with buns next time!

3 users found this review helpful
Reviewed On: Apr. 22, 2008
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?