FelicityMP Profile - Allrecipes.com (16826951)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2010
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Janet's Rich Banana Bread
Throw away all your other banana bread (OR BANANA CAKE) recipes! This is the only one you'll ever want. I've made this a dozen times and it's always perfect. The only slight change I make is to add another small banana and smash the bananas w/a potato masher instead of slicing them. I make the recipe into bundt cake size by adding add half-again the amt. to each ingredient. (1.5 cups sugar instead of 1 cup, 3 eggs instead of 2, etc.) I've frosted it on occasion but it really doesn't need anything but maybe a dusting of confectioner's sugar. Perfect, perfect, incomparable recipe. (I've used both pecans & walnuts; love both. And I always toast my nuts lightly for all baked goods.)

2 users found this review helpful
Reviewed On: Mar. 1, 2011
Fusion Chili
GREAT--zesty, interesting, unusual--chili! The reviews are so impressive that I tried to follow the recipe closely as possible, though toward the end I started taking some reviewers' suggestions. *I hate fennel's anise-y flavor so I used a lb. of Gaspar's Hot Chourico and a lb. of the good pork breakfast sausage my butcher makes. (Five lbs. meat total; 6 lbs. is too much, IMO.) *I had only yellow onions, so used three med. ones. *I had only one sad little stalk of celery so I added a cup of froz. chopped green peppers and 6 oz. chopped canned green chiles. *Was doubtful re:carrots in chili, but grated in a scant cup. Undetectable, really, & healthy. *I can't even remember how much additional liquid I added; as written, the chili (even leaving out a lb. of the sausage) is more a fork-food than a stew. I added 2 cans beef broth, 2 cans chix broth, ~a cup of strong coffee (great suggestion!) *I worried about the honey, but the sweetness is subtle and interesting. Next time, though, I might try 1/3 cup instead of 1/2. *For the hot sauce I used mostly Chipotle Tabasco, the rest reg. Tabasco. *Same w/the chili powder; mostly Penzey's ground Chipotle, the rest chili powder. *When it was nearly done I thought it needed a little more chile flavor, so I added 2 more tsps. cumin, dash of Mex. oregano, Tbsp. of Penzey's dry Adobo seasoning. It's an artful blend of flavors. I'm a native Texan and like my chili authentic, but this is lovely. My compliments to the chef!

18 users found this review helpful
Reviewed On: Nov. 12, 2010
Terry's Texas Pinto Beans
A reviewer warns against salting beans until the end of cooking. This is wrong. Even the soaking water should be salted. Scroll down to the relevant part of this excellent article

2 users found this review helpful
Reviewed On: Aug. 7, 2010

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States