CUMBER Profile - (1503895)

cook's profile


Home Town: California, USA
Living In: California, USA
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy, Gourmet
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Recipe Reviews 8 reviews
Sweet Potato Oranges
EXCELLENT! A few years ago, I watched Emeril make Bourbon Street Sweet Potatoes so I decided to try them. I never like sweet potatoes before that recipe. I must say that I think this one beats Emerils. A TIP, I had no orange juice so I cut my orange in half instead of just cutting the top off and then squeezed the juice to use and scooped the rest out for my shell. I see alot of people have complained about the time involved in the scooping, but I think if you do it the way I did, it would be much easier and quicker as you have more room to scoop. I also was able to get two servings with one orange that way. Of course the portions would be smaller, so if you really like it, go for two servings! I will definately make this again and again and certainly use it the next time I entertain! Thank you for sharing this recipe.

63 users found this review helpful
Reviewed On: Feb. 24, 2005
Baked Cream Cheese Appetizer
Neat idea. I read the other reviews and decided that I may try something with more taste so I pulled a jar of Ginger Preserves out of my fridge and sprinkled a bit of Cayenne Pepper over it instead of using Dill and we just loved it. I also think that using PepperJack Cheese with jam of any sort would be a neat recipe. I'm trying that next. I love the recipe idea and it is so versitale to peoples tastes when you pick flavors you enjoy with cheese. Thanks for the post!

4 users found this review helpful
Reviewed On: Dec. 13, 2004
Bev's Orange Chicken
I have made this recipe two times now using boneless chicken breasts. Each time my husband raves over it and says it's a great meal. It is a perfect recipe for busy people who love good homemade dinners!

1 user found this review helpful
Reviewed On: Mar. 2, 2004

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