funshinebear Profile - Allrecipes.com (11154583)

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funshinebear


funshinebear
 
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Member Since: Jan. 2010
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Recipe Reviews 3 reviews
Home-Fried Potatoes
I made these quite a while ago- as I recall they were good, but a bit bland and didn't have the crisp I was looking for. The BIGGER problem was that when I put the potatoes in the skillet they popped and sizzled- sending hot oil airborn the whole time I cooked- Ow... I discovered that chopping them and baking about 17 minutes (I think I settled at 375) and Then tossing them on the skillet... mmm... perfect. For those who fuss about an extra pot- I use an oven safe skillet. I simply pull it out of the oven, use the spatula to free up the potatoes and put in enough oil to fry.

0 users found this review helpful
Reviewed On: Oct. 5, 2010
Delicious Egg Salad for Sandwiches
I'd give this three and a half if possible - it's an awesome Base - but not really great as is. It's just bland as written. The second time I made it I went made it about 1/4mustard and 3/4mayonnaise - and replaced the green onion with relish. This was a great improvement - but next time I'm going to make it half mustard and half mayonnaise for the base. (in other words 1/4 cup of each). I'll also probably double the paprika - or add a 1/4 tsp of chili powder or cayenne - something to give just a tiny kick. I'll let you know how that comes out. It was definitely better with more mustard and the relish the second time around. This is a great base - but be ready to experiment (though that's half the fun or a recipe to me)

0 users found this review helpful
Reviewed On: May 13, 2010
Terry's Texas Pinto Beans
I have a suggestion - for anyone who hates the gassy phenomena that follow a bean dish. Soak the beans overnight in water - rinse and refill with enough water to cook. Boil the beans, just to the point that they're at a rolling boil and drain one more time - then proceed with the recipe as written. Wonderful flavor and texture, but no gas :) double win

16 users found this review helpful
Reviewed On: Feb. 4, 2010
 
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