Tootie's mum Profile - Allrecipes.com (13859060)

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Tootie's mum


Tootie's mum
 
Home Town: Massachusetts, USA
Living In:
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Best Steak Marinade in Existence
Delicious and flavorful! I'll definitely make this again, but like another reviewer said, I'll reduce the amount of soy sauce to a 1/4 cup because this marinade is a little on the salty side. I marinated 2 boneless sirloins for only 3 hours (because my mouth was watering and I couldn't wait any longer!) and the flavor was incredible. I didn't use the optional minced garlic or hot sauce. The steaks burst with so much flavor, you don't even need them.

3 users found this review helpful
Reviewed On: Mar. 14, 2012
Banana Banana Bread
Awesome, awesome banana bread, and easy to make. I followed the recipe exact, except that I added 3/4 cup of walnuts to it. The top crust came out slightly crisp, but it's a good little crunch. Make sure you lightly spray the loaf pan so that the bread pops right out. The husband and I loved it, and he's picky. The two of us could easily devour this bread in a day. No joke.

0 users found this review helpful
Reviewed On: Nov. 26, 2009
Apple Pie by Grandma Ople
Excellent recipe and very easy to make. Definitely use green apples because they're tart, and that's what probaby makes this pie so good. After peeling, I used an apple corer to slice the apples, and then trimmed off any remains of the core on the slices. Instead of chunks, I cut the apple slices into in 3's to make really thin slices. Toss the apples in a bowl with dashes of cinnamon, nutmeg, ground clove and tiny bit of vanilla, and then fill your crust. Make sure you mound the apples. I used the exact amounts for the remaining ingredients, and follwed the recipe steps exact, except that I baked the pie at 350 the entire time (65 mins). I made this pie for Thanksgiving today, and everyone loved it. This is definitely my go-to recipe from now on. Thanks Grandma Ople!

0 users found this review helpful
Reviewed On: Nov. 26, 2009
 
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