Sara Ann Profile - (10038370)

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Sara Ann

Sara Ann
Home Town: Quincy, Illinois, USA
Living In: Fulton, Missouri, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Hunting, Charity Work
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Recipe Reviews 9 reviews
Banana Peanut Butter Bread
This was a sick recipe! (And by sick, I mean soooo good!) We have always but peanut butter on our Banana Bread, but never thought of saving ourselves the time and trouble of putting it IN the BREAD. My friend wants to rub it on his chest... that is gansta for "so tasty I don't know what to think."

8 users found this review helpful
Reviewed On: Nov. 2, 2009
Shredded Beef Enchiladas
I have become one of those people who take a wonderful recipe, change it and then come on here to rate it. It was so good though, I had to tell someone! I had a bunch of pulled pork left over and started looking around on here for an idea on how to use it. Not able to go to the store, I had to use what was available. This is where it gets funny. I sprinkled cumin over the pork, which was cooked in a vinegar, coffee and chili flake mix. I had only flour shells which I heated on a skillet. I took yellow, red and green bell peppers and red and green chilies with oil and browned. I then rummaged though the fridge and found mont jack, sharp cheddar, parmasean, sour cream and heavy cream. With a quick addition of flour, all the mish-mash of cheese and creams went in with a pinch of salt - and created the most awesome cheese sauce ever! I made 5 monster enchiladas and poured the extra sauce over the middle. Covered in foil and baked - uncovered to brown and just wanted to fall over it was soooo good. Thanks for the inspiration! I will make this with all my left over beef, chicken and pork!

1 user found this review helpful
Reviewed On: Mar. 21, 2007
Vinegar Based BBQ Sauce
Used this to finish the last couple of hours of slow cooking my pork loin, which will be served up as pulled pork sandwiches! It was perfect and really added a punch a flavor. All I did was pour off 90% of the cooking liquid (1 cup coffee and two tablespoons of vinegar) after 5 hours and the last 5 hours will be in this incredible sauce. Served up on toasted buns and carolina slaw!

2 users found this review helpful
Reviewed On: Mar. 20, 2007

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