JaNae Gibbs Cottam Profile - Allrecipes.com (16686429)

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JaNae Gibbs Cottam

JaNae Gibbs Cottam
Home Town:
Living In: Taylorsville, Utah, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Music, Genealogy
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Recipe Reviews 14 reviews
Fresh Southern Peach Cobbler
I've made this twice. The first time I had so many peaches that I had to double the recipe. On top of that, I goofed and did not bake the peaches first as directed. (I obviously have difficulty following directions :-) I ended up baking it for the 40 minutes (don't ask, directions obviously elude me) which made the crust overdone. Nonetheless, my son deemed this the "BEST dessert ever!" Second time, followed the directions to a "T" except for the cinnamon and sugar on top. It is plenty sweet enough and didn't need the additional crispness or shine that it would add. Excellent! And if you blanch the peaches to peel them, it is incredibly easy and fast. Also, just use the boiling water from the peaches for the cobbler and you don't have to boil water in another dish. MMMM...MMMM...Good!

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Reviewed On: Sep. 16, 2014
Sweet, Sticky and Spicy Chicken
Family really liked it, but as my husband said, "It was very good, but it wouldn't be something I'd request too often." I did have to make a few changes based on what I had available. I doubled the recipe simply because I had a lot more boneless, skinless chicken thighs than called for. I also did add a few drops of sesame oil. I dredged the chicken in corn starch prior to cooking as the recommendations of other reviewers suggested. The sauce thickened up nicely, although there wasn't any left over to put on the rice, per se. Because I had so much chicken I had to cook it in batches so it didn't just steam. Good recipe for what I had on hand.

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Reviewed On: Sep. 16, 2014
Mom's Zucchini Bread
Great recipe - although I did make a couple of changes based upon reviews. I did up the zucchini to 2 1/2 cups. Used 1 cup brown sugar and 1 1/4 cup white sugar. That made fantastic bread. In another batch I made those same changes, but added some spices besides just cinnamon: 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice. We loved both, but the spiced bread was just a little something special that was over the top. Oh, we didn't add nuts (none on hand).

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Reviewed On: Aug. 14, 2014

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