Mary K. Profile - Allrecipes.com (1217493)

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Mary K.


Mary K.
 
Home Town:
Living In:
Member Since: May 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 91 reviews
Caramelized Bacon
I've made this several times now and it always turns out great - no changes to the recipe. I use light brown sugar and thick cut bacon and have no trouble with it, other than it sometimes needs a smidge more time to cook. I do cut my bacon in half lengthwise - easier to fit into the pan and makes more treats. :-) In order to cut down a bit on cleanup, I have found that lining a roasting pan first with foil, then putting down a Silpat silicone mat helps (especially if you want to try rolling the bacon into twists to keep more of that sugary goodness inside). However, my favorite way to make this is by using my el-cheapo Ikea roasting pan with the wire rack inside. I line the roasting pan with 2 sheets of foil, running the foil an inch or two up each of the sides of the pan. I cook the bacon, then remove it to cool on freezer paper. Let the pan sit for a good 10 - 15 minutes, then pull the rack out. The sugar that's collected pools, then hardens, at the feet of the rack and pulls the foil out with it. Pull the foil off, throw it out, toss the rack into the dishwasher and give the pan a quick swipe with a dishrag. Easy cleanup. :-)

0 users found this review helpful
Reviewed On: Dec. 25, 2014
OREO Cookie Balls
These were the hit of my little one's 3rd birthday party! *First, since several attendees were gluten-free, I made this with Gluten Free sandwich cookies (Kinnikinnick K-Toos chocolate cookies - 2 packages of these equals 36 cookies exactly. I didn't cover with crushed cookie crumbs.). It worked beautifully - no issues. *Second, I followed other reviewers' advice and froze the balls before dipping (actually, they sat in the freezer overnight). *Third, after freezing, I inserted lollipop sticks and these made dipping in chocolate a breeze. I did spoon chocolate over the tops and merely dipped the bottoms to cover the entire cookie ball. This also made eating a little easier for little ones - less chocolate mess on the hands. :-) (We're in the middle of a typical, brutal Texas summer. These melt fast, so I served them straight from the 'fridge and the lolly sticks kept some of the mess in check.) I can't wait to make these again...and try different variations. :-)

3 users found this review helpful
Reviewed On: Jul. 10, 2014
Sweet Simmered Pork Chops
I've made this twice now and I'm giving it 4 stars as-is. When following the recipe as written, the pork chops are tasty but they are a soupy mess. There is no real sauce, so to speak. The natural juices mingled with the soda/barbecue sauce concoction and watered it down. However, when I made them a second time, I boiled the daylights out of the sauce in a saucepan for about 15-20 minutes (or so - just watch for it to thicken a bit), until it thickened. I then brushed some onto the chops and reserved the rest to pour on at the dinner table (I stuck it in a gravy boat and let my hubby and the kids pour on to their hearts' desire). Everyone agreed that doing it this was much better, the chops were more flavorful and the sauce is KILLER! Thanks for a good starting point. Will definitely make this again the amended way. :-)

3 users found this review helpful
Reviewed On: Jun. 2, 2014
 
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