BURTRAM Profile - Allrecipes.com (1514903)

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Home Town: Auburn, Alabama, USA
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Member Since: Jun. 2003
Cooking Level: Expert
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Recipe Reviews 21 reviews
Spinach Brownies
A keeper, but needs a few adjustments. I can't imagine why you wouldn't cook the onion first, and I was using fresh spinach, so I fried 2 strips of bacon then sauteed the onion & some chopped garlic in the pan drippings. I added the spinach to cook it all the way down, crumbled the bacon & added it to the spinach mixture. I only used 1/2 the butter called for (& mine was borderline greasy -- I know I added bacon grease, but I can't imagine the outcome w/ a full stick of butter & you simply don't need it, anyway). Skim milk worked great & so did Mexican blend cheese, which was what I had on hand. Made them in a muffin pan, so everyone gets nice, crispy edges (might lower the temp to 350 & let them cook longer next time). I think this recipe has a lot of potential for all sorts of add-ins. I'm looking forward to making it again!

3 users found this review helpful
Reviewed On: Jan. 1, 2010
Eileen's Spicy Gingerbread Men
I adjusted the spices per other reviewers' recommendations -- they obviously would have been pretty mild, otherwise. Here's the thing about this (& probably every) gingerbread cookie recipe: it requires a LOT of precision. Unless you are meticulous in rolling out the dough (which is, of course, sticky, -- I used powdered sugar rather than flour when rolling them out), they won't all be the same thickness & therefore won't cook evenly. Also, I was using 3 different cookie sheets & could tell a pretty big difference in cooking times, etc., depending on which sheet I used. This is a good, solid recipe, but there's lots of room for error here, so proceed with caution if you don't have a lot of baking experience -- or even if you're simply in a hurry!

2 users found this review helpful
Reviewed On: Dec. 24, 2009
Easy Roasted Pork
Good flavor, but it would be nice to play around with some ways to counterbalance the incredible sweetness. My kids ate it, and we all enjoyed it, but I think next time I'll do a little more experimenting with this as a base recipe (as it was I rubbed in salt, pepper & garlic powder & browned the meat before roasting, but it still felt a little one-note to me).

0 users found this review helpful
Reviewed On: Nov. 12, 2009

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