LittaBittaLove Profile - Allrecipes.com (11861329)

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LittaBittaLove


LittaBittaLove
 
Home Town:
Living In:
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Dessert, Kids, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing
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Our little family :)
April 8th, 2009 - The day we got engaged :)
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Recipe Reviews 6 reviews
Old Fashioned Peach Cobbler
This was really delicious, but I had a few minor changes that I think would put it over the top :) When I cooked this, my crust burned on the bottom, so I decided for the next time to just put pieces of crust inside with the peaches and cover the top with crust - instead of putting it on the bottom. I used 4 lbs of peaches, but next time I might step it up a little and even try 5 lbs to make more filling! Another change I made was instead of 2 cups of white sugar in the peaches, I used 1 cup of white sugar and 1 cup of brown sugar. The citrus was a little overwhelming, so next time I'm just going to cut the orange from 3/4 cup down to 1/2 cup (very minor difference). I know it seems like a lot of changes, but really the foundation of the recipe is delicious - definitely worth the time and effort it takes to make it! :)

4 users found this review helpful
Reviewed On: Jun. 23, 2010
Meatball Nirvana
These meatballs were DELICIOUS!!!!!! My husband said they made him want to punch somebody's mama! (that's a good thing :) We used ground turkey instead of beef, but I would imagine they're just as delectable either way! We made garlic bread subs by melting butter and grating garlic into a skillet and then brushing it onto the inside of french rolls and sticking them under the broiler for a minute or two. Put a couple meatballs inside, and poured homemade spaghetti sauce on top - YUMMY!!! :) Thanks LTH!! These were awesome :)

1 user found this review helpful
Reviewed On: May 18, 2010
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
This was delicious!! Two things about the sauce: I really think it's NECEssary to use Port Wine - I had never tried it before, but I found out that it's a really surprisingly sweet wine.. different from any other red wine i've tried - I think that has a lot to do with the flavor of the sauce (and why a lot of people are saying it's too "winey" - it's not when you use Port!) The other thing is to make sure that you let it reduce enough. I let it simmer for at least 15 minutes..and it was truly delicious! The only thing I ended up changing about the recipe was that I used shallots instead of onions (not a big deal). My husband and my in-laws LOVED this!! I'll definitely be making it again :)

5 users found this review helpful
Reviewed On: May 16, 2010
 
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