AndAQT2 Profile - (13949943)

cook's profile


Home Town: Chicago, Illinois, USA
Living In:
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Dessert, Kids, Quick & Easy
Hobbies: Boating, Walking, Photography, Music, Charity Work
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Mellina's Eggnog Sweet Potato Pie with Vanilla Wafer Crust
Pico de Gallo
Neapolitan Pound Cake
Barbecue Beef Ribs2
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Recipe Reviews 23 reviews
We Be Jammin' Jamaican Banana Bread
The other reviews were correct, this was one loaf of bread. But a great loaf it was!! I didn't make the topping as there is a diabetic in my family and I didn't know if that would be too much to spike sugar levels. WHAT I DID: I eliminated the coconut and pecans, as none of my family eats them because of taste and allergies. I didn't measure the banana, I had like 5 large bananas I had in the fridge for probably 8-10 days just for this recipe and they were definitely "overripe", I used 3 of them and froze the other 2 for the next time I make the recipe. I didn't make the topping as I stated this is a bread and it really didn't need anything else. VERDICT: This was moist and flavorful, I will definitely be making this again. The only drawback is that you smell the liquor (or flavoring) , which could be a turn off for some). Thanks B. Painter for the recipe. Sorry I couldn't make it as written and give it 5 stars.

1 user found this review helpful
Reviewed On: Jul. 7, 2012
Homemade Beef Breakfast Sausage Patties
The sausage were good, however I did double the spice as I could tell it wouldn't be enough. The first time I made it I just had some leftover ground chuck from another recipe so I had to adjust the portions. The next time (still using the leftover ground chuck from another recipe) I doubled all except the meat again and added a little imitation maple flavoring as I sometimes enjoy maple sausage and it was good as well. I definitely recommend this recipe, just double spices.

10 users found this review helpful
Reviewed On: Dec. 3, 2011
Gingersnap Pumpkin Pie
Wow, I really didn't know how to rate this. This was different. I made 2 pies, one with evaporated milk and one with eggnog instead. On both I found myself eating the filling and crust separately as though they didn’t go together. The filling was extra smooth and mild, and the crust was spicy and bold. I like both, but don't necessarily have the desire to have them together again. I’ll stick with the graham cracker crust for my pumpkin pies and figure out another pie for the gingersnap crust. (BTW, using eggnog instead of evaporated milk is really good)

4 users found this review helpful
Reviewed On: Dec. 3, 2011
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