jlarson7000 Profile - Allrecipes.com (10639716)

cook's profile


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Member Since: Oct. 2007
Cooking Level: Not Rated
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  • Musaka
  • Musaka  
    By: Lisa
  • Kitchen Approved
Argentine Chimichurri Bread
About this Cook
I am a mother of four and have been cooking since I was eleven. My mother and grandmother are my biggest influences in the kitchen. check out my blog http://belikebetty.blogspot.com
My favorite things to cook
No favorites.
My favorite family cooking traditions
When I was a kid we would make hard tack (glass candy) every christmas. It was always so much fun and the house would smell like candy for days afterwards.
My cooking triumphs
Learning how to make really good cinnamon rolls.
My cooking tragedies
Let's just say that I've had more than one.
Recipe Reviews 3 reviews
Fresh Rhubarb Pie
Very good! I have made different versions, a lot of them with egg and this is better by far. Nothing to mess with the great taste of the rhubarb and not too sweet. My husband loved it! Make sure to put some foil on the bottom rack just in case it runs over. I made it exactly as the recipe said and used store bought crust.

6 users found this review helpful
Reviewed On: Jun. 11, 2010
Brown Sugar Meatloaf
Awesome and easy! I did add about 1/3 tsp. dry mustard, (sorry, couldn't help myself) and I would recommend running a knife around the edge of the pan before you flip the meatloaf out on a platter. Will make again and again!

0 users found this review helpful
Reviewed On: Apr. 13, 2009
Argentine Chimichurri Bread
Wow, I was surprised at how lite this bread turned out. Sometimes my homemade breads are to dense for my taste. Everyone including my 2 year old loved this bread, very good with roast beef! I added 2 more cloves of garlic as some users suggested and since I didn't have wheat bran I used wheat germ. A little more salt, like 1/4 tsp. helps the flavor. Also, I think the bread flour is very important, don't substitute. I used the bread machine for the 1st rise and sometime during the second rise I transferred to a bread pan. Then I set my oven on proof and placed the bread in with a sauce pan of very hot water. It rose very fast!! I left the bread in while the oven was preheating to 350 and then baked for 20 minutes. Will make again, for sure!

1 user found this review helpful
Reviewed On: Oct. 12, 2007

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