NATALIE L Profile - Allrecipes.com (106831)

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NATALIE L


NATALIE L
 
Home Town: Austin, Texas, USA
Living In: Sugat Land, Texas, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 5 reviews
Sweet Potato Pie VII
This pie is fantastic. I made no exceptions to the recipe - using real butter and real buttermilk. I did, however add 1 tsp. of pumpkin pie seasoning. My husband, brother in law, and father in law all three loved it, and they were raised down south on grandma's recipe - very hard to impress! Everyone else raved too, and I ended up having to make more! It was not just my first sucessful sweet potato pie, it was the first time to impress my father in law! Thanks for this flawless recipe!

137 users found this review helpful
Reviewed On: Dec. 1, 2002
Chicken Breasts with Herb Basting Sauce
The chicken in this recipe turned out juicy and very tender. However, in my opinion, it lacked personality, so I added some garlic salt and cajun seasoning. It's a great recipe to get someone started who likes to tweak things a bit. I also prefer pan searing my chicken before baking, so I did, and the outside turned out crisp and wonderful. The house also smelled great while cooking. Will use this again.

6 users found this review helpful
Reviewed On: Nov. 16, 2002
Hot Artichoke and Spinach Dip II
I love artichokes and cheese, but hate spinach. I have to admit, I could not stop eating this dip. I made it for a New Year's party and thank goodness I doubled the recipe. I served it with parmesan-garlic toast rounds and Triscut crackers. It was a H-I-T. A bit on the expensive side, but well worth it when the compliments start pouring in. One hint: Mix most of the mozarella into the dip, and sprinkle just enough on the top to brown and present nicely. This makes the taste great, and when it cools you have no hard layer to fight with to get to the dip.

150 users found this review helpful
Reviewed On: Jan. 8, 2002
 
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