KARLA10 Profile - Allrecipes.com (1644998)

KARLA10


KARLA10
 
Home Town: Livingston, New Jersey, USA
Living In: Medford, New Jersey, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
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About this Cook
I'm married with two (very hungry) sons.
My favorite things to cook
New recipes to try.
My favorite family cooking traditions
Favorite meals that my mom made for us growing up.
My cooking triumphs
I'd say coq au vin, but it is actually cream puff batter, I did not need to work out that day!
My cooking tragedies
When I was 6 years old, I proudly made jell-o all by myself - but forgot to add the cold water! Who would know years later, I made jell-o jigglers!!
Recipe Reviews 8 reviews
Won Ton Snacks
We really like these snacks. The filling can be prepared ahead of time, so it is an easy no fuss snack/appetizer. I make them with meat loaf mix (ground pork, veal and beef combination). I brown the meat (with some salt and pepper) first, remove to a strainer and drain the fat first. Then I sautee the minced vegetables and mix back in the meat when they are tender. I lightly spray the wonton skins with olive oil Pam, before assembling. I fill the cups with a mini ice cream type scoop that I use for cookie dough (fast and easy).

1 user found this review helpful
Reviewed On: Dec. 31, 2008
Banana Sour Cream Bread
This was REALLY good! I made this in 6 mini loaf pans, and had just a bit of left over batter. As others suggested, I reduced the sugar by 1/2 cup. I used 4 large very ripe bananas (that's all I had). I also replaced 1-1/2 cups of the flour with 1/2 cup of soy flour and 1 cup whole wheat flour. I sprinkled some cinnamon sugar on top of each loaf for a nice topping. Give the recipe a try, you won't regret it

0 users found this review helpful
Reviewed On: Apr. 23, 2007
Antipasto Squares
Great recipe! Everyone loved it! I did not pre-bake the crust and it was not soggy at all. I did blot all the extra liquid from the peppers and chopped them. I baked at the recommended times but at 375. I let the casserole sit 20 minutes before cutting. I cut them into one inch squares, because they are quite rich.

2 users found this review helpful
Reviewed On: Apr. 8, 2007
 
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