FOLK108 Profile - (1458840)

cook's profile


Home Town: Augusta, Georgia, USA
Living In: Marietta, Georgia, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Indian, Southern, Quick & Easy
Hobbies: Sewing, Reading Books, Wine Tasting
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Recipe Reviews 3 reviews
Microwave Pralines
Great!I did use real butter instead of margarine as well as the ice bath recommended by others. Added some Amarula cream liquor with the vanilla before stirring. Either I didn't cook it long enough or the alcohol just prevents it from setting as firm. Soft or not, they were still delicious.

0 users found this review helpful
Reviewed On: Sep. 28, 2013
Chicken Tikka Masala
Great recipe. Unfortunately I did not read the reviewer comments to reduce the amount of salt. Fortunately I had about a half can of coconut milk frozen in the freezer that was left over from a previous recipe. I added it to the finished dish whih helped to reduce the salt in the sauce. There wasn't much I could do about the salt in the chicken itself. Otherwise great recipe. I did not grill the chicken but cooked it in my cast iron skillet with a little cooking oil.

1 user found this review helpful
Reviewed On: Feb. 12, 2012
Brisket with BBQ Sauce
Fabulous!!! The hubby loved this and wants to make sure we add it to the recipe rotation. Added a few more items to the original rub (added paprika) and the sauce (minced garlic and chili powder). Discovered at the last minute that I didn't have any brown sugar or celery salt. So I substituted the brown sugar with molasses, honey, and granulated sugar. After five hours in the oven at 275, I scraped off the layer of fat then attempted to slice it. It was so tender that it became shredded brisket. It's OK cause it was still great. I had a small brisket so maybe that's why it was fully cooked at this point. Then I added the sauce and let it cook for 20 more minutes- mainly to give the meat time to absorb the sauce.

1 user found this review helpful
Reviewed On: Dec. 30, 2009

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