TonyW Profile - (13691998)

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Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Dessert
Hobbies: Gardening, Camping, Walking, Fishing
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Recipe Reviews 4 reviews
Grandmother's Buttermilk Cornbread
First, this is a very tasty cornbread. It has a slightly sweet flavor and is very moist. I melted the butter, mixed all the ingredients, and baked the cornbread in my old well-seasoned 12” cast-iron skillet and it came out fantastic. I did mix the flour, cornmeal and salt in a separate bowl but everything else I mixed/melted in the cast iron skillet. It took 30 minutes to bake and was wonderful. I allowed it to cool on a wire rack for 10 minutes after baking. Running a knife around the inside edge and then flipping the skillet the cornbread came out of the skillet perfectly. Not like my grandmothers cornbread and needed a huge wad a butter just to be able to swallow it was so dry. Definitely a keeper.

1 user found this review helpful
Reviewed On: Dec. 14, 2009
Spinach and Rice (Spanakorizo)
This is a very tasty recipe and makes an excellent side dish for Greek Chicken or any grilled shrimp. However after making it several times there are a couple of things that should be mentioned. First, if you use 2 pounds of fresh spinach, you need a BIG pot to cook the spinach down in. Once the spinach wilts it will be one tenth of the volume it started at. But it takes a big pot told hold the fresh spinach for the first minute. Of course using thawed frozen spinach solved this problem. Second, I know of no rice dish that is cooked uncovered. I cover mine and cook it for 20 minutes and then for 5 minutes more uncovered until it is thick and creamy. Third, I like to add the rice when I add the spinach. Allows the rice to soak up some of the flavor of the oil and onion. Fourth, I sometimes add a couple of cloves of minced garlic during the last minute of cooking the onion. I depends on what I am serving the dish with and if I want the hint of garlic or not. Fifth, once the dish is done add 1 table spoon of lemon juice to the pot and stir it in. This is absolutely mandatory. Lastly, once you have plated up the dish, sprinkle a tablespoon of feta cheese on top of each serving. The salty, creamy kick the feta adds makes the dish seem complete.

35 users found this review helpful
Reviewed On: Nov. 29, 2009
Award Winning Soft Chocolate Chip Cookies
If you like the cookies that you buy from the Ms. Fields in the mall food court, you will love these cookies. The come out soft moist and thick. They are also cook very evenly on the bottom with the edges not being any more done than the centers. If you are looking for a recipe that duplicates a bakery style cookie, this is it. The problem is that a bakery style cookie is not a homemade style cookie. By adding the pudding to the recipe you are giving this cookie a commercial quality that isn’t present in fresh homemade cookies. I understand why so many people rave about this recipe. And my wife took a box of these into her school for the other teachers (a group of women who know a thing or two about chocolate cookies) and they all LOVED them. For me, I will stick to the more traditional recipes that do not include a box of pudding. These are the cookies I grew up on and still what I crave when I want a homemade chocolate chip cookie.

2 users found this review helpful
Reviewed On: Apr. 10, 2009

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