Nowal J. Recipe Reviews (Pg. 1) - (10799391)

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Nowal J.




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Golden Sweet Cornbread

Reviewed: May 27, 2009
The only reason I didn't give a full five stars was that the texture was crumbly; otherwise, this recipe makes an excellent, moderately sweet cornbread. I followed the recipe to the letter, with the exception of baking it in a 10" cast iron skillet. I let the empty skillet heat up in the oven as it preheated and made sure the oven temp got up to 400 (I have an oven thermometer -- so should you). Then, I melted a little butter in the skillet to coat it, and poured in the batter. This resulted in a very nice, crunchy brown crust and a moist interior -- just the way I like it. I baked the cornbread for exactly 20 minutes, but wonder if I could have gone for even less time, thanks to the heat-retaining cast iron. Next time, I will modify this recipe by (1) heating the milk to scalding and soaking the cornmeal in it, and (2) adding an egg to the recipe. One final note: I used the full amount of baking powder, but used an aluminum-free brand. Perhaps the reason people have reported off-flavors is not because of using too much baking powder, but because they are using baking powder that contains aluminum and gives a bitter flavor to baked goods anyway.
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Reviewed: Sep. 20, 2006
This was my first time using bison, which I've decided to start using because bison do not carry BSE or similar diseases. I must admit that I didn't have all the ingredients available for this recipe, so I used 1 lb. ground bison and 1/2 lb. veggie sausage. I also didn't have onion soup mix, but I did have meatloaf seasoning, and used that. Finally, I made my own quick bleu cheese dressing. The results were very good -- very moist and tender, with lots of flavor from the added ingredients. I'm looking forward to trying this recipe again with the onion soup and ground turkey, though I would stick to the 2:1 bison-to-turkey ratio for added body and compatibility with bleu cheese.
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New Year's Day Black-Eyed Peas

Reviewed: Sep. 20, 2006
I have acquired several bags of blackeyed peas, and I've been looking for ways to use them. For this dish, I doubled the recipe, presoaked my peas, and reduced the water (just enough to cover). I found the flavor lacking, so I added some Creole seasoning and a little barbecue sauce and brown sugar, so the end result was very similar to baked beans, only spicier. This dish was pretty good, though not quite as good as "real" baked beans. It is, however, a good way to use up extra blackeyed peas. I rated it a 3 because the recipe did require quite a bit of tweaking (especially with regard to water content) in order to yield good results.
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