JoyBugaloo Profile - (16293435)

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Home Town: Talent, Oregon, USA
Living In: Plattsburgh, New York, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests:
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Recipe Reviews 9 reviews
Sean's Falafel and Cucumber Sauce
First time making this recipe, and it's a winner! I had no trouble with the little patties falling apart (made as written), and I did not have to refrigerate them. I used panko crumbs, though. Maybe that made a difference? I have just a few other recommendations: cutting the salt in the falafel mixture by at least half, and using fresh dill and a couple of cloves of minced garlic in the tzatziki. Lastly, I suggest doubling the recipe and freezing the second batch between pieces of waxed paper for a very quick fix the next time you crave falafel!

2 users found this review helpful
Reviewed On: Aug. 20, 2013
Perfect Ten Baked Cod
Great recipe! I added the parsley and green onions to the cracker mixture (along with some granulated garlic and lemon pepper) before baking, and baked everything in one step for about 25 minutes total...though I did have to cover the dish loosely with foil at the end to keep the topping from browning too much. I tried to post a picture, but it was apparently too small. So you can see the photo, along with my adapted recipe, on my little cooking blog if you're interested:

5 users found this review helpful
Reviewed On: Jan. 23, 2013
Creamiest Rice Pudding
I used this recipe and many of the helpful comments to create a TERRIFIC, old-fashioned, luscious vanilla rice pudding in my crockpot: On the stove, I heated a quart of whole milk and two cups of half-n-half with one cup sugar and 1/4 teaspoon of salt until it just came to a boil. I added a generous cup of arborio rice, and then poured it all into my crockpot. I cooked this on high for 2 1/2 hours, stirring every half hour or so. When it was as thick as I wanted it, I whisked together 2 egg yolks, 1/4 cup half-n-half, and two teaspoons of vanilla bean paste. Then I tempered the egg mixture with perhaps a half cup of the hot pudding, a couple of tablespoons at a time. I added this back to the pot, along with two tablespoons of butter, and cooked it on low for twenty minutes, stirring once after ten minutes. I transferred the pudding to a storage container and pressed plastic wrap down on top of it to keep a skim from forming. It was DELICIOUS hot from the crockpot, but once it had chilled, it had set up a little more but was still a creamy, pudding-like consistency. YUM!! Thanks for the inspiration... --Gina

17 users found this review helpful
Reviewed On: Sep. 7, 2011

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