jacdobe Profile - Allrecipes.com (16680052)

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Member Since: Oct. 2010
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About this Cook
My favorite things to cook
anything delicious and with flavor intrigue. If its easy, even better.
My favorite family cooking traditions
I come from the "pinch of this", "dab of that", type of cooking history. My grandmother never wrote a single recipe down nor did she measure anything. That is how I cook and the results are usually delicious.
My cooking tragedies
With guests expected, I made a Thanksgiving turkey one year, left it on the stove to rest and went into the bathroom, came back less than 5 minutes later to a dissected bird and one very happy Doberman. We had pizza that year.
Recipe Reviews 11 reviews
Corn Casserole III
To those of you who are stating that this recipe is too soft and gummy or mushy, that is how it is supposed to be. This is a corn spoon bread recipe, renamed as corn casserole. Corn spoon bread is supposed to be eaten with a spoon. The only reason I rated this as 3 stars instead of four was because it took far longer to cook to a proper consistency than was stated when made in a 9x9 pan. Next time I will make it in a 9x13. Other than that it was a 4 star recipe for us. I did reduce the butter to half the amount, used no salt added corn and added one large egg and a couple of tablespoons of sugar because I prefer a sweet spoon bread.

1 user found this review helpful
Reviewed On: Sep. 23, 2014
Egg in a Hole
I have always loved this recipe since my Grandma taught me how to make it when I was 6 years old. She called it eggs in a frame and so do I. We use margarine or butter on the bread and do not cook in bacon grease. (might be tasty, but why make a cholesterol bomb a nuclear cholesterol bomb?)If you don't like over easy eggs, then just beat the egg with a fork before putting it in the frame. That's how my Grandma made it for me when I was a kid before I liked over easy eggs. I find using large eggs and making them runny results in too little bread to egg ratio, even with the holes toasted so I use medium eggs for this, or toast another slice per two frames.

0 users found this review helpful
Reviewed On: Sep. 7, 2014
Grilled Garlic Parmesan Zucchini
I made this as written except I increased the garlic to 3 cloves, pressed and omitted the parsley as we are not fans. Even though we like zucchini, neither myself nor my husband thought it was anything out of the ordinary. In spite of the additional garlic, it was just okay. Not much flavor and fairly limp. Next time I think I may decrease the butter and marinate the zuccchini in a balsamic vinegar marinade first to see if that increases the flavor intrigue.

2 users found this review helpful
Reviewed On: Sep. 1, 2014

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