Jeff Profile - (10507916)

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Living In: Baton Rouge, Louisiana, USA
Member Since: Feb. 2008
Cooking Level: Expert
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Recipe Reviews 22 reviews
Mississippi Egg Custard Pie
This pie is excellent. The only change I made is that I added some cinnamon, cloves, and nutmeg, as I like a more spicy custard. I used a 10" pie plate and cooked the pie in a water bath for exactly 45 minutes. The pie rose nicely, filling the pan, and it cooked perfectly, not runny at all but nice and firm. Best of all, it is absolutely delicious, light and tasty. Will definitely use the recipe again!

1 user found this review helpful
Reviewed On: Oct. 13, 2011
Hungarian Goulash II
This is a very good recipe that came out tasty and flavorful. I browned the meat in some oil before adding it to the crock pot. If you pat the meat dry with a paper towel and then dredge it in flour, it browns much better. In addition, browning the meat in that manner assists with creating gravy for the goulash. I did not have the sort of paprika called for, so I simply used regular paprika mixed with a tablespoon of chili powder and a generous pinch of cayenne. I also added garlic powder and used tomato sauce in place of ketchup. I doubled the sauce, which means that there was plenty to cover the meat and simmer it in. In addition, I added about a cup of finely chopped green bell pepper to the mix. Finally, I made a light brown roux from 1/4 cup of flour and 1/4 cup of butter and added that to the mixture during the last hour or so of cooking. I did not find the dish overly sweet, nor was it bitter or sour. It was tangy with just a bit of heat to it, courtesy of the cayenne. I'll make this again.

5 users found this review helpful
Reviewed On: Sep. 10, 2011
Baked Beans, Texas Ranger
Using a 28 oz. can of Bush's Baked Beans, I followed the recipe except that I forgot to add garlic powder, and I don't care for sausage, so I left that out. I opted for adding cayenne, which gave the beans a nice zing. The sweetness is offset just the right amount by the tartness of the other ingredients. Even with the omissions, I think this recipe is a sure winner that I definitely recommend.

4 users found this review helpful
Reviewed On: Jan. 19, 2011

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