Luv2Eat Profile - (13509058)

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Home Town: California, USA
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Member Since: Jul. 2009
Cooking Level: Beginning
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Recipe Reviews 5 reviews
Green Bean Casserole I
my meat-only husband actually showed me this recipe. With a few modifications, we eat this every week! I don't like mushy veggies, so I use 1pound cut up fresh green beans. Bring some water to boil and then throw in the beans. Boil them for approximately 5 minutes (or until slightly softened and still a tad crispy) then drain them and throw them into the recipe. In addition to the recipe, we add garlic powder (approx 1tablespoon) and sometimes a bit of onion powder. OMG to die for!

9 users found this review helpful
Reviewed On: Apr. 19, 2011
Carrot Cake III
Absolutely delicious carrot cake! I made carrot cake muffins/cupcakes at 350 degrees F for 18-20 minutes. I also followed some suggestions made by some reviewers: used 3/4 C veg oil, 1/2 C unsweetened apple sauce (instead of the 1 1/4 veg oil); used 1 cup white and 1 cup brown sugar (instead of 2 cup white), 3 tsp vanilla, 3 tsp ground cinnamon, and added approx 1/4 tsp nutmeg, allspice and ground cloves. So delicious and moist! My family and I are not big on cream cheese tasting frosting but made the frosting as is in the recipe except using 3.5 cups confectioner sugar. The frosting tasted better the second day as the cream cheese taste dulled a bit in the fridge. if you make cupcakes/muffins, use cupcake liners for an absolute easy clean up! So yummy and delicious - will definately make again and again.

1 user found this review helpful
Reviewed On: Dec. 13, 2009
Chicken Pot Pie IX
Amazing recipe! didn't have a problem with the amount of sauce it created. used frozen veggie mix (peas, carrots, corn) and thawed it before using. used 1/2 cup chopped celery. Cooked the chicken in a bit of butter (1tsp) and garlic (1tbl) and then mixed in the veggies. skipped the water boiling part as I didn't want the good nutrition to be leeched out of the chicken and veggies. set it aside on a plate then used the same sauce pan to make the sauce. used 3/4 cup chopped onions with 1/4 cup butter. doubled the celery seeds, added 1/2 tsp salt, 1/2 tsp black pepper, 1tsp garlic powder and 1 tsp onion powder. mixed in the flour until it formed a paste. added in the milk slowly constantly mixing to thin out the paste, and added in low salt chicken broth 1/3 cup at a time while stirring to mix. by the time I finished mixing in all the broth, the sauce was thick enough and didn't have to wait additional time. taste test the sauce and adjust to liking. stirred in the chicken/veggie to mix. prebaked the lower crust with egg white coating as suggested by other reviewers, poured in the chicken/veggie/sauce mix and covered with top crust. sealled the edges by crushing with a fork and baked 375 for 35 minutes. So DELICIOUS!

3 users found this review helpful
Reviewed On: Jul. 22, 2009

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