Debsnature Profile - Allrecipes.com (13952252)

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Debsnature


Debsnature
 
Home Town: Sarasota, Florida, USA
Living In: Hanover, Pennsylvania, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 3 reviews
Pan Fried Swiss Chard
We had a very hard time understanding the recipe. First we couldn't tell if you chop uncooked bacon (a chore) or cooked. So we used raw bacon, and had the "separated fat" from the meat in the pan. It didn't say drain it, or remove bacon; just melt butter in the skillet. I chose to drain it and wipe the skillet out first, then add the butter, garlic, and lemon. As others had suggested, we enjoy using the sliced crunchy stems and had to cook them a few minutes first, so we tossed the bacon pieces back in. Then we added the leaves, which we kept stirring over medium heat so neither the chard nor bacon would scorch because there was very little liquid. I can't imagine turning up the heat and covering it. By the way, since we were confused about how much swiss chard is a "bunch", we used about 12 large leaves... maybe it was too much? I gave it 4 stars because the flavor was very good and the ingredients are a great mix. Just wish it was written more clearly.

13 users found this review helpful
Reviewed On: Aug. 22, 2010
Fluffy French Toast
We followed the recipe and pureed 2 ripe bananas to mix in, as a reviewer suggested. It was the exact amount needed to make 1 whole loaf of Challah bread French toast, which is our favorite kind. All of us said delicious, moist, and rich. Maybe the banana added moistness to this bread. Very easy to make and all the ingredients are on hand. Loved this!

0 users found this review helpful
Reviewed On: Aug. 22, 2010
Broiled Tilapia Parmesan
Simply the best, easy, delicious, spice-as-you-like fresh fish recipe ever!

0 users found this review helpful
Reviewed On: Aug. 16, 2010
 
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