FelicityMP Profile - Allrecipes.com (16826951)

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FelicityMP


FelicityMP
 
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Member Since: Aug. 2010
Cooking Level: Not Rated
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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!

17 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
 
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