Barb Profile - Allrecipes.com (1333192)

cook's profile

Barb


Barb
 
Home Town: Fort Dodge, Iowa, USA
Living In: Iowa, USA
Member Since: May 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Boating, Walking, Fishing, Photography, Painting/Drawing
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Recipe Reviews 4 reviews
Louisiana Crawfish Boil
Allrecipies e-mailed this receipe to me a couple days before we went to a our lake house and we decided we wanted to try it there with our friends & neighbors. WHAT A HIT!!! We modified it only slightly - we used a large turkey fryer to cook in. We didn't add the artichokes, we only cut onions in half vertically (didn't slice them), we used 8 large ears of sweet corn (each broken in half) and we used 6 pounds of raw shrimp instead of the crawfish. After working through the recipe and cooking everything but the sausage & scrimp, we dumped the first ingredients into a large tin pan (about 15" x 24"), then cooked the sausage and shrimp in the same liquid. Wehn they were done we dumped the sausage and shrimp on top of the veggies. What a great looking meal and everyone raved about how good it was, and how much fun it was to eat. We put out 3 pan for everyone to dump the peels and cobs in and ate off of paper plates. We'll definately do it again. Thanks for the great recipe!!

96 users found this review helpful
Reviewed On: Jul. 11, 2007
Dutch Apple Pie
I've made this pie numberous times, and it has been a great hit every time! It's simple to assemble, and comes out perfect every time. I didn't adjust the recipe at all. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Nov. 5, 2006
Irish Cream Bundt Cake
I fixed this for company we were having for the weekend - everyone loved it and it was gone in no time. I fixed it according to the directions. When putting the glaze on I used a pastry brush and "painted" the cake, let it sit for 5 minutes or so to let the glaze absorb, and went back put on another layer, and repeated until all the glaze was used up. Excellent recipe!!

4 users found this review helpful
Reviewed On: Oct. 31, 2006
 
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