BONNIE Profile - (1259313)

cook's profile


Home Town: Austintown, Ohio, USA
Living In: Lake Milton, Ohio, USA
Member Since: Sep. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Boating
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Recipe Reviews 56 reviews
Grilled Pork Loin Chops
The whole family loved this but I did make a couple of changes due to dietary restrictions and preferences. I only used about 1/2 of each sweetener (which was plenty), used low sodium soy and Worcestershire, and only used a sprinkle of cinnamon and cayenne. We can't wait to make pork fried rice with the leftovers and try this marinade with other meats ASAP. I doubled the recipe for about 2.5# of meat but wished I would have tripled it and used 1/3 to marinate and 2/3 to reduce as we would have liked a little more sauce. (Incidentally, I don't know why you can't boil the marinade too - wouldn't it kill any lurking bad stuff during the reduction process?)

1 user found this review helpful
Reviewed On: Mar. 13, 2015
Banana Oatmeal Bread
This is a very versatile recipe. While I know that not everyone appreciates reviews of recipes when changes are made, I felt I should let everyone know that this one is a good base. After promising my kids that we'd make muffins, I realized we were short on ingredients. I scrapped the original recipe, found this, made some substitutions and it worked great! We made half a batch and got 24 mini-muffins (took about 12 minutes to bake). We used softened butter for the shortening, brown sugar for the white sugar, no vanilla (I was out), no milk (how'd I miss that?!), pumpkin pie spice for the cinnamon (heaping), pumpkin for the banana, and chopped apple for the raisins (about double the amount - I'm sure this moisture made up for the missing milk). So we ended up with Autumn Muffins (per my 7 year old) and they are very good. I can't wait to try the recipe the way the original chef intended it...then again, it's fun to experiment too :D

0 users found this review helpful
Reviewed On: Oct. 8, 2014
Baked Chicken Nuggets
We LOVE this recipe and use it on pork roast cut into large nuggets all the time! I never have any nuggets left over (using about 2# roast). I do, however, usually have some breading left so keep a portion separate so it doesn't get contaminated and then keep it in a baggie in the fridge for next time. There WILL be a next time.

2 users found this review helpful
Reviewed On: Jul. 20, 2012

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