EvaB Profile - Allrecipes.com (13418398)

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Recipe Reviews 6 reviews
Homesteader Cornbread
Haven't tried this particular recipe, but since its almost word for word of my mother's recipe, think its just fine. The only difference is, my mother used hot milk, or hot water to soak the cornmeal in. And my mother used cornbread as a quick dinner bread all the time, she learned from her mother who learned from hers, so its as authentic as you can get! This idea that cornbread is only authentic if its got corn or hot peppers or whatever the fashion is, is a relatively new ides, corn bread is a quick bread, when you haven't got time to make a more time or space consuming bread, cook it in the skillet, and its even a one dish to mix, and cook!

1 user found this review helpful
Reviewed On: Oct. 4, 2013
Potato Chips
Should be able to do these in the oven too, then you can flavour them with different flavourings. I would slice the chips, and place in water for a few minutes, making sure each side of the chip was wetted to wash off the starch. The cook at the cafeteria did this with the fries, she sliced all the fries the night before, and kept them overnight in buckets of water, she would also pre fry them, and then at lunchtime would actually fry them golden brown. This was a time saving device to keep the fries hot at lunch time in the school, less than 45 minutes to feed well over 300 kids. Bake the chips at 350F watching the first batch to learn the timing, they should come out crispy and delicious. Mist both sides with Pam or oil from a mister, and add any flavour wanted, chili, lime, dill (use the pickle juice in another mister) vinegar or whatever.

2 users found this review helpful
Reviewed On: Aug. 21, 2012
Eggplant Chips
After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTURE out (this is what makes it soggy) rinse off after an hour or two, and then pat dry, finish the recipe and the chips will be a whole lot crisper. Learned that when I made Moussaka the first time, and it works with tomatoes for tomato pie. This will make crisper zucchini chips as well.

88 users found this review helpful
Reviewed On: Aug. 21, 2012

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