FrannyV Profile - Allrecipes.com (13564101)

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FrannyV


FrannyV
 
Home Town: Akron, Ohio, USA
Living In: El Dorado Hills, California, USA
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 4 reviews
Classic Meatloaf
This meatloaf was excellent! Just the right texture, and loaded with veggies. I did change the sauce as others suggested. After it cooked for about 15 min. and it starts browning, pour off most of the fat, then pour the sauce over top, and cook for the remainder of time, which takes longer as other reviewers stated. For the sauce I used one 15 oz can of diced tomatoes and mixed some catsup in to taste. This will make more than needed, so cover the top of the meatloaf and use the rest as needed for leftovers. Finish cooking till browned on top and no longer pink in the middle.. I put mine in a regular size loaf pan and another small loaf pan. I also used 15/85 Ground chuck, and it was very moist.

2 users found this review helpful
Reviewed On: Jan. 16, 2015
Cheddar Bay Biscuits
I was trying to multitask and added the butter to the mix along with the seasonings. I added about 1/4 tsp. of Old Bay Seasoning to the batter as well. They turned out great! I used buttermilk but since I added the melted butter by mistake, I didn't use about the last 1/4 c of buttermilk. They were perfect! I might try cutting down on the butter in the mix next time, just to save a few calories, but will definitely add it to the mix. I did spread a little melted butter on the tops when they came out of the oven. So good!

1 user found this review helpful
Reviewed On: Dec. 26, 2014
Quinoa and Black Beans
This is a very good healthy recipe and easy to make. I only used one can of black beans and that was plenty! Two would be too much! I also cut the cumin to about 1/2 tsp. This would be good with added cooked chicken. The next day I used the leftovers to make a cold salad by adding a little balsamic vinegrete and some slivered blanched almonds. I think there is a variety of things you could do to change it up.

5 users found this review helpful
Reviewed On: Oct. 3, 2012
 
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