Poetically Challenged Profile - Allrecipes.com (11929227)

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Poetically Challenged

Poetically Challenged
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Member Since: Apr. 2010
Cooking Level: Intermediate
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About this Cook
My happiest memories often involve being in the kitchen cooking with my family.
My favorite things to cook
Birthday cakes, holiday themed baked goods, and ethnic cuisines.
Recipe Reviews 8 reviews
Kettle Corn
Works perfectly as written. We used coconut oil and raw sugar, and it turned out beautifully. I followed all the instructions, using the 3 kernel test for when oil was ready to have the sugar and remaining kernels added. After we poured it out of the pot, we sprinkled it with coarse sea salt. It's better than the kettle corn I shelled out $7 for at a local festival!

4 users found this review helpful
Reviewed On: Aug. 18, 2013
Glazed Meatloaf I
This is a great starter recipe for someone who is new to or has never had a meatloaf they enjoyed. I would definitely recommend this as a jumping off point for people. This recipe is fairly similar to the one I currently use. I usually don't measure when I make meatloaf, but I followed this recipe exactly to see if I liked the product better. I liked the addition of the lemon in the glaze as it adds a nice dimension to the flavor. However, I felt it was too overpowering to have the lemon in the meatloaf as well. It detracted too much from the savory flavors of the meatloaf and is primarily responsible for my 3-star rating. In addition, some of the proportions were off (for our tastes), leaving the meatloaf less firm and flavorful than when more onion and breadcrumbs and (non-lemon) glaze are used in the meat. I will go back to my favorite meatloaf recipe, but I WILL begin adding lemon juice to my glaze. This recipe is definitely worth a try, as I said, it is a great jumping off point. I think as people tweak it to their tastes, each person will find THEIR 5-star version of meatloaf.

0 users found this review helpful
Reviewed On: Oct. 29, 2012
Banana Cake VI
I made this recipe this evening after our bananas went straight from green to brown. I followed the recipe exactly as written (including pan size). This is hands down the best banana ANYTHING I have had. The cake is light (for banana; still heavier than a chocolate cake but much lighter than banana bread)and moist. The cake is not overly sweet, which makes the sweeter frosting a perfect compliment. I had no problems with the timing, the cake was uniformly baked in 1 hour and 10 minutes. I used a glass 9x13 Pyrex dish, which is easy to move from oven to freezer. I have no idea if it would have turned out as well baked at a different temp or sans the freezer step, but it was so delicious, I have no desire to tempt fate and bake it any other way! Thanks so much for an amazing recipe!!!

3 users found this review helpful
Reviewed On: Oct. 26, 2012

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