Baker Lady Profile - Allrecipes.com (13092844)

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Baker Lady


Baker Lady
 
Home Town: Ohio, USA
Living In: Ohio, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Katelyn's Cake
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Recipe Reviews 22 reviews
My Crispy Mashed Potato Pancake
Just made these for dinner with some leftover mashed potatoes. I followed the recipe exactly even though I was skeptical about adding 2 eggs to only 2 cups of mashed potatoes which gave them too much of an eggy taste for me. My mom always made these with only one egg and adding just enough flour to bind. I did like the addition of the garlic powder in this recipe but next time I'll stick with my momma's version. I topped these with sour cream to hide some of the egg flavor and I enjoyed the combo of the hot potatoes with cold tangy sour cream. Almost like a twice baked potato.

0 users found this review helpful
Reviewed On: Dec. 4, 2013
Una's Cheddar Beer Bread (bread machine dough cycle)
Made this bread to eat with vegetarian sweet potato chili and it was a big hit with my daughter and her friend. I made a few substitutions based on the ingredients I had on hand. Used 2 tsp of Italian seasoning in place of the basil, marjoram, onion and garlic powder. I did add the cayenne and black pepper and one minced clove of garlic. I left out the cheese since I didn't have any on hand and subbed butter for margarine. The only small critic I have is the amount of black pepper is a bit overpowering. I didn't notice it so much when the bread was hot out of the oven, but once it cooled the pepper taste was prominent. Next time I'll reduce by half.

0 users found this review helpful
Reviewed On: Dec. 1, 2013
Tomato Zucchini Casserole
I made this for dinner last evening and it was really tasty. I did modify the recipe quite a bit to lower the fat and use the ingredients I had on hand. Here are my changes: I used 3 medium sized regular tomatoes that I sliced about 1/4 inch thick. I salted them and let them sit over the sink in a colander to drain for 1/2 hour. Sliced four small zucchini about 1/8 inch thick and salted them and laid them out on a cooling rack over a sheet pan for 1/2 hour, then rinsed and dried them. For the topping, I used 1 cup of mozzarella cheese in place of cheddar, and only 2T of EVOO to sauté the onions. Subbed panko for the bread crumbs and only used 1/2 cup, assembled and baked per directions. I didn't have any of the moisture problems that other reviewers had with the recipe. I think letting the vegetables drain really helped. This was a very good recipe and I would definitely make again. I just had what was left over for lunch! Yum-o!

3 users found this review helpful
Reviewed On: Aug. 27, 2013
 
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