Pom Mom Profile - Allrecipes.com (11448782)

cook's profile

Pom Mom


Pom Mom
 
Home Town:
Living In: Fairfield, Texas, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Dessert
Hobbies: Gardening, Camping, Walking, Reading Books, Music, Painting/Drawing
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Me
About this Cook
Homemaker and gourmet cheesecake maker. Mother to a son and a pom. Wife to an enviromental engineer
My favorite things to cook
Cheesecakes, mexican
My favorite family cooking traditions
A Jam Cake every Christmas and a pumpkin cheesecake every Thanlsgiving
My cooking triumphs
Took 10 years but developed the perfect base cheesecake
My cooking tragedies
That 10 years of developing the perfect base cheesecake
Recipe Reviews 3 reviews
Bow Ties with Sausage, Tomatoes and Cream
Love this recipe. I cannot eat sausage so I used ground meat, followed everything else as listed and this was delicious!!!!! To address some of the reviews, as the pasta cools it seems to absorb the sauce, to the point of when you go to reheat it you have to add a little more cream or it would be dry. As far as where the flavor comes from, the pepper flakes give just the right amount of heat, the onion and garlic give a subtle flavor then the Italion seasoning gives it just enough. This is not one of those hit you over the head with flavor, this is subtle and creamy and very filling.

0 users found this review helpful
Reviewed On: Dec. 3, 2012
Salisbury Steak
I really like this recipe but.....I would use crushed saltines instead of bread crumbs simply for a texture preference, the bread crumbs are to fine for my taste. My husband did not like the sweetness the ketchup added to the sauce but I did. I also added mushrooms to the sauce and they went quiet nicely.

0 users found this review helpful
Reviewed On: Nov. 27, 2012
Brown Sugar Meatloaf
I am not allowed to make any other kind of meatloaf, once this was tasted that was it, end of story, the best hands down we have ever tried. The topping of brown sugar and ketchup is sweet and savory but even without the topping the loaf itself has a great flavor. Combining the top with the loaf just knocks it out of the park. Putting the topping on the bottom of the pan to bake and letting the juices from the loaf to bake down into it creates this wonderful baked on crust when it is inverted for serving.

1 user found this review helpful
Reviewed On: Nov. 27, 2012
 
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