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Jasperbell
 
Home Town:
Living In: Sacramento, California, USA
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Southern, Vegetarian, Dessert, Gourmet
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Jun. 28, 2010 5:33 pm 
Updated: Jun. 28, 2010 5:55 pm
Eating. Beginning: Papaya slices, two toasted slices of sourdough bread with Olivo spread and ice water In Between: 15 +- peanut butter filled pretzels Midday: organic chicken deli meat with greens, 1/2 avocado slices and honey mustard on multigrain bread, peach slices, a little bit of sala MORE
 
 
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From The Blog:  Crisp Sour Salty
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Recipe Reviews 18 reviews
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Chocolate Banana Bread
I made two loaves of this bread for our baby shower. All I heard were rave reviews and there weren't any leftovers- unfortunately! The only change I made was to use 2/3 cup of butter instead of 1 cup.

3 users found this review helpful
Reviewed On: Jul. 27, 2009
Peppered Bacon and Tomato Linguine
My hubby and I really enjoyed this recipe- with a few changes. I substituted 1/4 lb of thick cut prosciutto for the bacon since it has more meat per slice and is less fatty. I sauteed the diced meat, green onion and garlic in a little canola oil rather than in bacon grease. Also, I added 8 to 10 ounces half and half to the sauce, which made it creamy, but not too thick.

3 users found this review helpful
Reviewed On: Apr. 3, 2009
Chicken Pot Pie IX
This pot pie was outstanding. I doubled the sauce, but it ended up being double the amount that I could fit in the casserole dish. I ended up using the extra white sauce for biscuits and gravy, so my work and ingredients were not wasted. I made the pie crusts by hand. I found that prebaking the bottom crust after coating it with egg white and coating the top of the upper crust before baking prevented sogginess. The boiled chicken and veggies were perfectly tender.

0 users found this review helpful
Reviewed On: Feb. 15, 2009
 
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