rroehale Profile - Allrecipes.com (10762751)

cook's profile


Home Town: Kearns, Utah, USA
Living In: Salt Lake City, Utah, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Needlepoint, Walking, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 3 reviews
4-Bean Baked Beans
My husband and I really liked this. I have a recipe for baked beans, and it is awesome, but there are about 25 ingredients, which is just a bit much for me when I just want beans as a side for a simple dinner and not a special occasion. These fit the bill. They are made from scratch, except the ketchup (and who makes their own ketchup these days), simple, and very good. I just used what beans I had, I think kidneys and great northern, and I didn't have pork and beans, but these turned out great anyway.

3 users found this review helpful
Reviewed On: Jul. 24, 2012
Double Chocolate Biscotti
I have loved this recipe for years. I first got it from this site several years ago before I had a printer for my computer, so I copied it by hand to a recipe card. It is among the most cherished in my kitchen! Although I like eating them as biscotti, and they are excellent, I also love to make them into drop cookies and cook them for just the first bake time. The result is a rich but not too sweet, melt-in-your-mouth cookie with the perfect crumb. Yum-o!!!

3 users found this review helpful
Reviewed On: Dec. 5, 2010
Beezie's Black Bean Soup
I adore this recipe! It is filling, warm, and full of excellent flavors. It is pretty spicy, so I like to tone it down with a dollop of sour cream and sometimes jack or cheddar cheese. My husband and I dislike lentils so I double the amount of rice. This soup also freezes well and keeps in the refridgerator for days. If you don't plan on using it all the first sitting, however, I suggest cooking the rice separately and adding it when you reheat the soup so it doesn't get soggy. It's a bit of extra effort but well worth it for the quality leftovers.

3 users found this review helpful
Reviewed On: Apr. 14, 2008
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