LORALEIGH Profile - Allrecipes.com (1356347)

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Recipe Reviews 19 reviews
Donut Muffins
I made these for our school drama production "At The Circus Big Top". They were a huge hit. I made the muffins a couple of hours ahead of time and kept them warm in my crock pot. In order to serve them to order like real mini donuts, I transferred the warm muffins to a large bowl, drizzled with butter and then tossed them in the cinnamon and sugar just like real mini donuts. I put them in paper lunch bags, so it was just like the real thing. The kids loved them, and this was so much safer then deep frying. I made 216 donuts and sold out! ( our school is only 24 kids!)

1 user found this review helpful
Reviewed On: Mar. 20, 2013
Mexican Blackened Corn
This was so delicious! I didn't have fresh corn so I used about 1.5 cups frozen. I didn't have the cheese either so I used a mix of marble and Parmesan. I was also serving to kids so I left out the cayenne and let everyone sprinkle on their own amount at the table. We had this with a simple BBQ pork tenderloin, rice and simple green salad. This is one of those keeper recipes that's so versatile. You could add beef or pork to it and serve it with tacos or wraps, serve it cold as a salad, overall just a great recipe!

1 user found this review helpful
Reviewed On: Feb. 27, 2013
Slow Cooker Marmalade Curry Chicken
In the end I really liked this. I say it that way because when I got home and lifted the lid on my crock pot the first thing I thought was oohhh this is way to sweet and I thought I have to cut back on that flavor somehow. I started off with the original recipe with the addition of the coconut milk right away (I wasn't going to be home 1 hour befor supper)I had also cut the cayenne way down to begin with so I added about 1/8 of a tsp. more at a time. I think I ended up with about 3/4 of a tsp. in total. The heat of the cayenne helps with the sweet of the jam I think. The other things I used to cut back on the sweet flavor were chopped onions and a tsp. or so of toasted cumin seeds. I know other had used garlic, but I didn't want to stray too far from the original recipe. It does lack color if you serve it with white rice, so I will serve it with a green veg. of some sort and a cucumber yogurt dip of some sort to cool the pallet. In the end I'm left with a sweet spicy dish that reminds me of India which I'm happy with and will make again. It took a bit, but I'm happy with the result.

17 users found this review helpful
Reviewed On: Dec. 15, 2010

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