Squigglejay Profile - Allrecipes.com (15384174)

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Squigglejay


Squigglejay
 
Home Town: Michigan City, Indiana, USA
Living In: La Porte, Indiana, USA
Member Since: Dec. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking
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Pumpkin Banana Nut Bread
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Recipe Reviews 5 reviews
Ground Beef Jerky
We tried this with ground venison. EXTREMELY salty! I think I'd use just half the amount of salt! The flavor was good though, other than the saltiness. And our meat dried much faster than the recipe states. It was only about an hour and a half until it was completely dry. Some parts even got a little crispy. I think I'd lower the oven temp and roll it thicker next time. Maybe add a little sugar too. I thought it needed a little sweetness.

7 users found this review helpful
Reviewed On: Dec. 11, 2013
Spicy Refrigerator Dill Pickles
I made a batch of these, but since we don't like sweet pickles, I just left out the sugar entirely. I also used fresh jalapeno peppers sliced up in place of the red pepper flakes (a friend gave me a bunch from her garden and I didn't know what to do with them). My husband LOVED them! I thought they were pretty good, but the pickling spice was even a bit too sweet for my taste. I prefer more of a tangy, garlicky pickle and the pickling spice has too much of a cinnamon flavor. I'm masking another batch with more garlic and no pickling spice. We'll see how that goes!

1 user found this review helpful
Reviewed On: Aug. 20, 2013
Quick and Easy Pizza Crust
Yum! Just made a pizza for a quick lunch for my son and it was delicious! I didn't have any olive oil so I just used melted butter. I used a hand mixer with dough hooks and it came together beautifully in just a couple minutes. I also didn't have any cornmeal so it just went straight onto a buttered pizza pan. It didn't stick at all. I baked it for about 10 min. before adding the toppings and it started to puff up a lot, so I poked it with a fork and smooshed it down. The crust was crispy on the outside and chewy on the inside, and nice and thick the way we like it. Will definitely make again!

1 user found this review helpful
Reviewed On: Apr. 25, 2013
 
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