Home Town:
Living In:
Member Since:
Nov. 2008
Cooking Level:
Intermediate
Cooking Interests:
Baking, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies:
Just found out that I'm gluten intolerant so a major change is taking place in my pantry and kitchen these days...and I could use a whole lot of help! Anyone with hints, tips and recipes that have really worked for you please shout out! Thanks and God Bless :)
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Lemon Cream Cupcakes
These we tasty but almost biscuit like texture. Definitely not a decadent feel, much more rustic. I drizzled a confectioners sugar lemony icing for more appeal.
3 users found this review helpful
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Reviewed On:
Nov. 15, 2010
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Incredibly Cheesy Turkey Meatloaf
I did not care for this at all. I used all white turkey meat please note.
0 users found this review helpful
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Reviewed On:
Nov. 15, 2010
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Maryland Crab Cakes III
We are very picky when it comes to our crab and these are perfect! Chill mixture and use ice cream scoop, cookie scoop or 1/4 cup measure to form a perfect cake! I used buttery crackers instead of saltines - definitely more flavor. Used only half cup of mayo but added an egg. I get a dozen 1/4 cup cakes from 1 lb of premium lump crab meat. Great for entertaining ~ $1 crab cakes but they taste like a million...you can make them earlier in the day and then just pop them in the oven when you're ready!
1 user found this review helpful
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Reviewed On:
Aug. 7, 2009
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