BuppenByrd Profile - Allrecipes.com (14791822)

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BuppenByrd


BuppenByrd
 
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Living In: Seattle, Washington, USA
Member Since: Apr. 2012
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Banana Muffins II
I have made these muffins a couple of times with my 1 1/2 year old. She loves mashing up the bananas and stirring all of the ingredients together and this is the perfect easy recipe for her to do that! We always make them into mini-muffins and they turn out perfectly. though, the first time I made these there were lumps of baking powder in them, my daughter still liked them. We always stick them in the freezer for a quick breakfast or snack. They're wonderfully moist and sweet!

0 users found this review helpful
Reviewed On: Aug. 8, 2013
Grilled Mediterranean Vegetable Sandwich
I made these sandwiches but substituted the eggplant for some deli-sliced turkey and added some swiss cheese. I also used ciabbata rolls as the bread instead of focaccia. Instead of the garlic mayonnaise, I mixed about 1 tablespoon of store-bought pesto into mayonnaise and then spread it on the sandwiches. Yum! Served them with some lentil soup and everyone ate them up.

4 users found this review helpful
Reviewed On: Apr. 27, 2012
Creamy Chicken and Rice Soup
This is a great, hearty soup! I only gave it four stars because I made some changes. I only used 1 cup of rice and I cooked the rice in 2 cups of chicken stock. I cooked the chicken in a pan with olive oil, salt, and pepper. Then, I drained the fat and used the same pan with a little olive oil and butter to saute the vegetables with a little salt and pepper just until the onions are soft but the celery still has a little bite left in it. Then, I added the rice, chicken, and vegetables all into a large soup pot together. I added in some chicken stock and milk. (Probably about 6-8 cups of liquid all together) I made the roux in the same pan that I had cooked the chicken and veggies. I only used 1/2 a cup of butter and 1/2 a cup of flour. I added a few cups of milk to this and cooked until thick. Then, I added the roux into the soup pot, stirred in some minced garlic and some herbs and seasonings and simmered it for about 30 - 45 minutes and then added a little more milk towards the end to get the right thickness. It turned out delicious! Very flavorful and just the right consistency. I will definitely make this again.

1 user found this review helpful
Reviewed On: Apr. 27, 2012
 
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