purple67 Profile - Allrecipes.com (10762117)

cook's profile


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Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Walking, Fishing, Photography, Music, Painting/Drawing, Charity Work
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About this Cook
I'm a cancer patient and survivor in search of high calorie/high protein foods.
My favorite things to cook
Chicken and Dumplings, Country Pork Ribs, Italian Dishes and anything that would pertain to DESSERT!
Recipe Reviews 8 reviews
Cracked Sugar Cookies I
I realized I was out of vanilla, so decided to try adding 3 tablespoons of non-dairyfrench vanilla coffee creamer. It worked like a charm! Not a heavy cookie either, which means you can eat more. :) Family showed up, and the cookies seem to disappear as they left to go home. Luckily there was plenty to go around.

1 user found this review helpful
Reviewed On: Oct. 31, 2011
Real Southern Cornbread
True southern cornbread recipes may vary per family, but as far as I'm concerned this one was very well worth making and eating and there were no leftovers. The texture is great, and doesn't fall apart too much but isn't too cakey either. I added an extra tablespoon of oil to the batter itself, because I need the extra calories. It was still awesome. I'll add some bacon drippings next time, and maybe even a couple tablespoons of chopped jalapenos and cheddar for more of an entree style cornbread. I served it with a pot of pinto beans w/onion, and chopped pork rib meat. Delicious!

2 users found this review helpful
Reviewed On: Oct. 25, 2011
Greek Spaghetti II
Sometimes something simple is just what's needed. This was fast, simple and yet delicious! I used grated parmesan but next time will definitely use the shredded. Otherwis, I went exactly by the recipe. I served it with steamed brocolli florets with butter and salt, and garlic toast. Great for a change, and my Mom loved it!

2 users found this review helpful
Reviewed On: Mar. 1, 2010

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