Plaisham Profile - Allrecipes.com (11179069)

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Plaisham


Plaisham
 
Living In:
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Slow Cooking
Hobbies: Reading Books, Painting/Drawing
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Recipe Reviews 10 reviews
Cornbread Muffins I
The best basic one...I made changes so not really a fair rating....changed the butter to lard...I prefer lard when making savoury...I added whole chopped jalepeno and some jarred red pepper and real corn...not frozen. AND cause it was savoury I used sour cream instead of honey....still need the white stuff though. AND then I made 30 mini muffins....they were great. But I have been cooking a LONG time so understand where changes can be made. But dang they turned out good. Oh and 10/12 minutes in 350'....check at ten.

0 users found this review helpful
Reviewed On: Mar. 24, 2014
Raspados de Tamarindo (Tamarind Ices)
I just boil the pods down, strain, reduce again and keep in small jars. fridge or freeze. Then just add sugar and water as needed with the ice. that way I also have the plain puree for marinades and coatings for roast meat, or make chutney or any number of sauces. Why limit yourself to just drinks?? And people can sweeten to taste. I like it super sweet, my granddaughter loves it sour. But it is a great drink in summer...I hope people try it.

1 user found this review helpful
Reviewed On: Dec. 16, 2013
Creamed Cabbage
lol I keep forgetting that I am old. (66) This is basic white sauce with cheese. This is the best recipe to know. Then add flavourings. Add cheddar for noodles or macaroni. Same recipe...different cheese. Once you know the basics for thin, medium and thick white sauce...can be used for all sorts of things. I love creamed peas. or with different herbs...oh and garlic. for potatoes too. OOO creamed spuds are great. And of course cabbage, cauliflower. Geesh I should be writing a blog here. Sorry. This is the basic sauce when they call it "scalloped".

7 users found this review helpful
Reviewed On: Mar. 21, 2013
 
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