ILive2Eat Profile - (10179820)


Home Town: Bethesda, Maryland, USA
Living In: Baltimore, Maryland, USA
Member Since: Jun. 2007
Cooking Level: Intermediate
Cooking Interests: Vegetarian, Dessert
Hobbies: Gardening
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Recipe Reviews 5 reviews
Baked Oatmeal II
The first time I made this dish, I did the substitution of apple sauce for oil and changed nothing else. It was quite tasty, especially the second day, but on the first day I found the texture with all rolled oats to be a bit too chewy (that did improve by the next day). This time I made it with half quick oats and half rolled oats and it was just right. I also substituted half of the sugar with Splenda with no change in taste, making this a bit healthier than written. Great recipe and easy to make. Raisins or cranberries work great with it. And BTW, it didn't come out too soft either time and could be cut up into bars for a take-along breakfast.

0 users found this review helpful
Reviewed On: Dec. 23, 2012
Green Bean Blue Cheese Salad
I reduced the olive oil to 1/4 cup, the balsamic vinegar to 3 tablespoons, and increased the blue cheese slightly, to about 1/3 cup. I also used walnuts as I didn't have pecans on hand. Plenty of salt with the cheese, so I only added black pepper. Not 5 stars since I had to make those changes, but definitely a good place to start.

0 users found this review helpful
Reviewed On: Jul. 9, 2012
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
I make the quick red beet egg recipe elsewhere on this site and like to start with perfect hard boiled eggs. This recipe truly gives a perfect hard boiled egg if followed exactly. I always started my eggs in cold water and turned the heat off when the water started to boil, so I tried to use that technique with the ingredients in this recipe - the result was the usual eggs that are hard to peel. Apparently the eggs really do have to be put into the boiling water and as one reviewer stated the eggs should really be at room temperature when they go in (I tried it as written one other time with 7 room temp eggs and one refrigerated egg - the refrigerated egg was the one that the shell broke on early in cooking). So, if you follow this recipe just as written, you will indeed have perfect hard boiled eggs. One other thing I do that may not be necessary with this recipe is to shake the pot right after I drain the water, which cracks the shells a bit and lets the cold water I add get between the egg and the shell for easier separation.

1 user found this review helpful
Reviewed On: Jul. 9, 2012

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