Melanie Watkins Profile - (1051107)

cook's profile

Melanie Watkins

Melanie Watkins
Home Town:
Living In: Chicago, Illinois, USA
Member Since: Mar. 2001
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Southern, Dessert, Quick & Easy
Hobbies: Needlepoint, Reading Books, Music
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Recipe Reviews 6 reviews
Sugar and Spice Bacon
This recipe is good but I tweaked it just a bit!!! I mixed together 2 C Dark Brown Sugar, 1 1/2 tsp. cayenne pepper, 1 1/2 tsp. black pepper and 4 tbls. Dijon Mustard. I slathered the mixture on (each slice) 2 lbs. thick sliced bacon and refrigerated it overnight in a gallon sized zip topped plastic bag. The next morning, while the oven pre-heated to 400 degrees, i laid placed parchment on two large cookie sheets and placed a rack on top. I spread the bacon on the racks and baked for 15 minutes; turned each slice over and baked an additional 10 minutes.

1 user found this review helpful
Reviewed On: Mar. 11, 2012
Bellini Meanie Martini
I tweaked the recipe just a bit; I made a base of 12 oz. Peach Schnapps, 12 oz. Orange Juice and 6 oz. (Ciroc) Peach Vodka. I filled champagne flutes 3/4 the way up with the base and added Prosecco just barely to the top with just enough room for a splash of Grenadine! Compliments all around; in fact my Brunch lasted well into the night!!!!

3 users found this review helpful
Reviewed On: Mar. 11, 2012
Skillet Fried Corn
I followed the basic recipe but having read and considered the reviews regarding the grease, after I fried the bacon, I removed it from the skillet and let it drain on a paper towel. I added the veggies to the (remaining) grease in the skillet and sauted them until they were soft; I subsequently removed them from the skillet to drain on a (separate) paper towel. These options actually left very little grease in the hot skillet to which I added the frozen corn. After it was heated through, I stirred in the onions, green peppers and bacon. I happened to have pappadew peppers in the fridge, so I chopped about a 1/2 cup and stirred them in...Delicious!

2 users found this review helpful
Reviewed On: Apr. 16, 2011

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