foodcrazee Profile - (10117030)

cook's profile


Home Town:
Living In:
Member Since: Jul. 2007
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 19 reviews
Janet's Rich Banana Bread
This recipe is a keeper. This bread had a beautiful dark brown color on the outside. Even though it had great banana flavor and was very moist, it wasn't super dense or heavy. I will be adding this to my recipe collection. I used 1 cup mashed banana and added a little cinnamon to my batter, as well as adding a teaspoon of lemon juice with the vanilla, as someone else suggested. I had several compliments, including one very picky eater who usually won't eat banana bread with nuts but he loved this. Fantastic!

0 users found this review helpful
Reviewed On: Feb. 12, 2014
Glazed Pumpkin Donuts
Great flavor.The texture isn't light & fluffy, which I didn't expect, but it also isn't the texture of a cake doughnut. It is very moist, dense, and heavy, just like a muffin. I made them as directed and they turned out ok but I will adjust the recipe next time to see if I can achieve a more doughnut-like texture. Also, I baked them at 325 for 15 minutes and they still were not done, so I adjusted the temperature up to 350 and baked them another 5 minutes.

0 users found this review helpful
Reviewed On: Feb. 11, 2014
Cuban Shredded Pork
This recipe was a big hit with the whole family, including some very picky eaters (not moi). I tweaked the recipe slightly for convenience and to suit our tastes. I let a 1# boneless pork loin marinade in lime juice, evoo, salt, pepper, onion powder, thyme, and lots of cumin & garlic overnight in the fridge. The following day I seared the entire roast and placed it in a crockpot. I deglazed the pan with 2c. chicken stock adding more lime juice, peppercorns, onion powder, cumin, & garlic also. I added this to the crockpot also & allowed it to cook on high 2.5-3 hours. Then I shredded the pork in the crockpot. I sautéed thinly sliced green pepper & onion, added the shredded pork, as well as even more garlic & cumin and fried it all approximately five minutes. I added more fresh lime just before serving. I served this with lime & cumin infused jasmine rice, spicy stewed black beans with diced tomatoes, warm tortillas, and a serrano ginger sauce. It was crazy good. I can't wait to make it again.

0 users found this review helpful
Reviewed On: Feb. 9, 2014

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States