Dana Profile - Allrecipes.com (10832906)

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Dana


Dana
 
Home Town: Hudson, Wisconsin, USA
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Member Since: Oct. 2006
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Homemade Black Bean Veggie Burgers
I LOVE this recipe! It's by far the best & easiest veggie burger recipe I've tried, and I've been vegetarian for 20 years. Most recipes have either been too bland, too spicy, too time consuming, or just don't work out (too dry, too mushy). I do not like spicy food but another reviewer mentioned she also didn't like spice- but said it was ok, so I decided to try it. I stayed fairly close to the actual recipe. I drained and rinsed the beans and then placed them between paper towels to squeeze out extra moisture. I used a food processor for the green pepper, garlic and onion and then strained them and pressed between paper towel to reduce extra liquid. I used 2 eggs instead of 1 (per another reviewer) and used closer to 2/3 cups of bread crumbs to make up for the extra egg. I halfed the cumin and red pepper and omitted the hot sauce (too chicken to try all of it!). Baked as directed on parchment paper to avoid the oil; 10 min per side. Excellent! They stayed together, tasted great and weren't spicy at all but were flavorful. In fact, next time I make them (there will definitely be a next time) I will add more of the spices. I made 5 patties about 1/2" thick the size that fits on the normal "cheap" store brand buns. If you use the larger or bakery sized buns, you will probably get 4 patties. Wrap extras, refridge then throw in the microwave for 1 minute, flip and add cheese-microwave for 20 more seconds. Fast and fab quick meal on the go! Love it! Thanks 4 recipe!

3 users found this review helpful
Reviewed On: Apr. 23, 2013
Cranberry Sauce
Wonderful Recipe!! I made jelled cranberries instead of sauce. I made as is, using all white sugar. I added two small shakes of cinnamon to the orange juice, sugar mixture. I brought that to a boil, added the cranberries and boiled for 20 minutes. At about 15 minutes, I mashed the cranberries in the pan. At the end of the 20 minutes, I strained the mashed mixtured through a mesh strainer. Using the back of a wooden spoon, I pressed the berries against the mesh strainer and continued to scrape off the pulp that came through into the bowl underneath. I repeated this until I was left with little more than the skins in the strainer. I covered my bowl of strained cranberries and refrigerated for about 30-45 min. Excellent!

0 users found this review helpful
Reviewed On: Nov. 23, 2011
German Chocolate Cake Frosting II
This frosting was fabulous!! I did not alter any of the ingredients listed. I agree with other reviewers, it does NOT need cornstarch. Based on other reviews, I added all ingredients, except the vanilla and nuts, into saucepan and cooked over 2-3 level heat for about 6-7 minutes, stirring occasionally (while it was warming, I toasted the coconut and pecans in the oven 5 min at 350). Once the butter was thoroughly melted and the mixture was smooth, I turned up the heat to between 6-7 and continued to cook for another 6-7 minutes until the mixture started to boil. After it started to boil, I continued to cook, stirring constantly, for another 6-7 minutes. At the end of the 6-7 minutes, the mixture should just be getting into the soft candy stage (higher than 200 deg). If you are unfamiliar with this, it will seem like the mixture is starting to pull away from the edges of the pan and the bubbles will start making a popping noise more than a rolling boil type sound. Once it reaches this stage, I cooked for about 2 more minutes then removed from heat. I added the vanilla and mixed to blend then added the toasted cooconut and pecans. I left the mixture in the sauce pan on the back of the stove as I made the cake. By the time the cake was cooled, the frosting was a perfect consistency and was the exact amount needed for a 13x9 cake. Turned out magnificient, looked great and tasted even better. Thanks Carol!!

110 users found this review helpful
Reviewed On: May 15, 2011
 
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