libbyindbq Profile - (13572983)


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Member Since: Jun. 2009
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Recipe Reviews 4 reviews
Caramel French Toast
Made this for company and it was a huge hit. I did make a few minor changes. I was out of almond extract so just used vanilla extract in its place. I also sprinkled the apples with cinnamon (approx. 1 1/2 tsp) and added 1 tsp cinnamon to the egg mixture. I added 2 extra eggs and dipped the bread before layering it and poured the extra egg mixture on top. It was perfect. This one is a keeper!

0 users found this review helpful
Reviewed On: Feb. 8, 2015
Slow Cooker Teriyaki Pork Tenderloin
Hubbie and 5 year old both gave this a big thumbs up. I used a pork sirloin roast and did not brown the meat prior to putting in the slow cooker. I rubbed the meat with the minced garlic and black pepper. Also used low sodium teriyaki at the suggestion of other reviewers and used 1 tbsp. of roasted red chili paste instead of the fresh chili peppers as I didn't have any. Not spicy at all but great flavor. Served with fried rice and Asian veggies. This one is a keeper.

2 users found this review helpful
Reviewed On: Nov. 4, 2013
Mandarin Orange Cake I
I wanted to make cupcakes for my little guy to take to daycare for his 2nd birthday. He loves mandarin oranges and pineapple so I decided to try this recipe. Yum! I made a couple slight changes. I used D.H. Pineapple Supreme cake mix which I would recommend. I also ran out of oil so I ended up using 1/2c oil and 1/2c applesauce, which worked out fine. Next time I will try all applesauce to cut down on the fat. I also followed the suggestions of other reviewers and mixed the pudding mix with the pineapple and let it sit for a minute before folding it into the whipped cream. Cooking time for the cupcakes turned out to be 22-24 min. at 350. I will definitely be making this again.

2 users found this review helpful
Reviewed On: Apr. 27, 2010

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