Joyce Profile - (13170470)

cook's profile


Home Town:
Living In: Palm Desert, California, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Charity Work
Recipe Box 3 recipes
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Recipe Reviews 6 reviews
Crispy Rosemary Chicken and Fries
Really, really good. I cooked four thighs and five or six medium size red potatoes with fresh rosemary, fresh garlic and fresh oregano. My daughter and I really enjoyed the meal...I thought we'd have leftovers for the next night, but by midnight snack time it was all gone. This is definitely a keeper. I would use a bit less oil than called for, and I always season my chicken liberally with freshly ground pepper and sea salt several hours ahead of time. This seems to allow the seasoning to penetrate the surface and I like the results.

6 users found this review helpful
Reviewed On: Apr. 4, 2011
Homemade Black Bean Veggie Burgers
I had no business starting this black beans, no bread crumbs, no green (or red) pepper, so I did what I always do..improvise. Cut cumin to 1 tsp because I felt that a tablespoon was overkill. Used a can of red kidney beans, drained and rinsed. Used instant masa instead of bread crumbs. Shaped into six thin patties and fried in a nonstick skillet in just a whisper of oil. I had some homemade whole wheat buns to use and we topped the burgers with some pickled onion slices, mayo, dijon, and spinach leaves. My daughter and I both gave this a thumbs up. The patties weren't mushy at all and this is a great vegetarian dish.

1 user found this review helpful
Reviewed On: Feb. 7, 2011
Oat Bran Muffins
Everything went wrong with my process..Normally I check all ingredients before starting, this time I didn't and came up short on the AP flour (so I used a cup of AP and a little over 1/4 c. bread flour). Got out the applesauce (homemade thick and chunky) to find that I only had 3/4 I filled the rest of the cup with some Greek yogurt. The batter was way too thick so I poured in the rest of a carton of half and half (no milk in the frig, either!). Added a cup of chopped walnuts, scooped into the muffin cups, sprinkled with a mix of turbinado sugar and pumpkin pie spice, let them sit for ten minutes, threw them in the oven and hoped for the best. They are superb! I will definitely make them again...hopefully following the recipe to a T. These will make a terrific breakfast on the run...thinking about adding some dried cranberries, too......

2 users found this review helpful
Reviewed On: Oct. 13, 2010

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