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STARFLOWER
 
Home Town: Los Angeles, California, USA
Living In:
Member Since: Jun. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Charity Work
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Recipe Reviews 105 reviews
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Johnny's Grub Rub
Not sure if I rated this before, but I have to say that I have been using this "grub rub" recipe for years now, and it is my favorite dry rub! Great for steak, chicken, everything! Thank you, Johnny.

1 user found this review helpful
Reviewed On: Jan. 27, 2012
Bourtheto
Use red or white boiling potatoes and they will be done (not baking potatoes). I used the food processor for the onions and tomatoes instead of grating them and that worked fine. Instead of cayenne, I used Johnny's Grub Rub sprinked on the fillets (it has cayenne in it), and put garlic salt and black pepper on the potatoes. I'll try adding a bay leaf and some herbs next time. I liked the one-pot (skillet) method and it was very good. Oh, I did research - after done, drizzle with the rest of the olive oil and sprinkle some chopped fresh parsley on top, and serve with sourdough bread.

0 users found this review helpful
Reviewed On: Jan. 27, 2012
Baked Eggs
I don't know what went wrong. Followed recipe, except used lowfat milk. Maybe the eggs were old. It was very spongy, dry and tough. Maybe I'll try it again with evap milk and fresher eggs. Mine was done at 35 minutes. I will revise this if it turns out better next time! 2nd review: Made it again with fresh eggs and it was better. Also, I read that beating eggs too much makes them dry - I had beat them too much with an egg beater. Pretty good, but still not my favorite recipe.

0 users found this review helpful
Reviewed On: Jan. 10, 2012
 
 
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