MHENSON Profile - (1056612)

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Home Town:
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Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Needlepoint, Gardening, Hiking/Camping, Walking, Photography, Reading Books
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Recipe Reviews 22 reviews
Simple Mexican Rice
Really good recipe. Just what I was looking for! I would have given it five stars, but I did make a couple of adjustments. Following the advice of a few other reviewers, I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin, plus it makes it easier to measure out--all the spices are 1 tsp!), and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill!

139 users found this review helpful
Reviewed On: Nov. 14, 2006
Banana Nut Cake
I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 minutes at 350, and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas), so I know it wasn't that. I didn't overbeat, so it wasn't that either. The egg whites were folded in gently, so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round, but not as cupcakes. I'm really sorry, but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"!

16 users found this review helpful
Reviewed On: Oct. 9, 2006
Maria's Rice
I'm not sure I can fairly rate this recipe because I made changes, but here goes! First, I cooked this stovetop, instead of in the oven, because I was short on time. Second, I substituted water for the beef broth. And lastly, I only used about 1 TBSP of butter. But, it came out great! I have sometimes used chicken broth to cook rice, but never thought of using beef broth or any beef based soup. My husband said he really liked it, and I thought it had good flavor. My young kids even ate it! When I have more time, I will try making this according to the recipe! It's a keeper!

1 user found this review helpful
Reviewed On: Apr. 17, 2004

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