AngelaM Profile - (1276727)

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Home Town: Canton, Michigan, USA
Living In: Westland, Michigan, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Healthy, Dessert
Hobbies: Knitting, Gardening, Camping, Biking, Walking, Reading Books
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Recipe Reviews 36 reviews
Slow Cook Thai Chicken
I don't know what happened, but this was awful. I did use natural peanut butter, maybe that was the problem. But the peanut/soy ratio just seemed off. We threw it out without even eating one serving. I was quite dissapointed because with the ingredients I thought it was going to be great and I was really looking forward to it.

1 user found this review helpful
Reviewed On: Aug. 30, 2009
Prime Rib
I am very sorry that I wasted my time as well as my prime rib on this recipe. I had a 10lb roast (with bones...don't know if that makes a difference), after 45 minutes in the 500 degree oven all of our smoke detectors were going wacko (thank goodness our guests were family and therefore forgiving b/c there was a tone of smoke). We had to open several doors, etc to air it out. We put in a roasting pan and covered with foil and a ton if liquid got into the bottom of the oven (not sure how, we had it covered tightly and it fit in the pan). Needless to say, we shut the oven off at 55 minutes and never opened the door. After the 90 minutes with the oven off, the smoke had cleared but our roast was waaaay undercooked, at around 115-120 degrees. After the oven incident, we ended up re-wrapping and putting the grill on medium and trying to cook the roast in there. We finally got a decent temperature, but at that point our roast was pretty much shoe leather. Finally, and this may happen with all prime ribs, I am not really sure, this sucker started out one huge hunk of meat, it was 1/2 the size (lengthwise) when it came out of the oven...and I am not exaggarating....It was litterally half the size! Anyhow, next time I think we are going to order pizza for New Year's Eve, and when we want prime rib we will go to J. Alexander's (our favorite restaurant).

14 users found this review helpful
Reviewed On: Jan. 1, 2005
Baker's Secret Pie Crust
This recipe was really simple and worked great. I was actually trying to figure out what to do with the cake flour in my pantry anyhow (I bought too much for a recipe and that was the only recipe that I had that called for cake flour until now.) I doubled the recipe and made a wonderful apple pie with it. Note:After added the maximum amount of water, it will seem a little dry still and hard to hold together. This is O.K. Just mold it into a ball, wrap in saran and put in the fridge for 20 minutes. When I started rolling mine it basically fell apart and kept on breaking into little pies. Just keep rolling these pieces. They will come together. I rolled mine on wax paper for easier transfer to the pie plate. I put a little flour on my rolling pin when needed, but otherwise didn't add any extra flour. Great recipe! Great flavor! Only my 2nd attempt making crust and came out perfect. I will keep this recipe in my folders! I went back and made this recipe a second time and the dough came out really moist. Not dry at all like the first time. I have made 2 more pies since then and the dough always turns out moist. I think the first time when I doubled it I added too much flour or not enough butter/shortening, but this time it came out even better! So this recipe deserves 6 stars because it came out great even when I apparently messed it up! :)

8 users found this review helpful
Reviewed On: Oct. 11, 2003

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