Sally Profile - (1687695)


Home Town:
Living In: Dallas, Texas, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Southern
Hobbies: Gardening, Reading Books
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Recipe Reviews 140 reviews
Pumpkin Crumb Cake
My husband, who loves pumpkin pie, says this is better than pumpkin pie. He would rate this a 5. But it doesn't work for me. I would rate this a 3 star. But since hubby loved it I rated it higher. It is good and it is easy. But even after cutting down on the sugar this is too, too sweet to me. Not nearly enough pumpkin flavor. The pumpkin is overpowered by the cake and all the sugar. I made this in a 10x10 glass pan. I baked it at 325 for almost 1 hour. The layers do look great.

0 users found this review helpful
Reviewed On: Nov. 23, 2014
Vegetarian Chickpea Curry with Turnips
I've wanted to try making a curry for awhile now and yesterday seemed a good day to go with it. Snowy and cold, the day called for spicy comfort food. This recipe was exactly what I needed. It was an excellent guide to help whip up a wonderful curry. I did make several changes based on what I had on hand and personal taste. The result was delicious. I think curry is like so many widely loved dishes, such as chili, in that there are a zillion ways to adapt it. Speaking of chili, I only like cumin in chili so I left it out and used coriander. I agree with another review -- add the spices a little at a time so that it is the right amount for you. I used about 1 1/2 TBS of curry powder and about 1 1/2 TBS of coriander. I didn't have a turnip. I did use parsnips, carrots, and a small potato. I also added a touch of agave syrup to bind the flavors as suggested in another review. Don't you just love learning from new recipes AND the reviews? Sadly, did not have a red pepper. Left out the corn, but I think it's also a good idea. Served it on jasmine rice. We loved it. Oh, I used more tomato sauce and kept adding water because I wanted plenty of liquid. Thank you, mia_bella, for helping me make my first curry!

0 users found this review helpful
Reviewed On: Feb. 7, 2014
Grama's Peppery Parsnips
I love roasted parsnips and was looking for another way to serve them. This was very good. I threw the strips in a hot pan with half a cup of water and covered the pot until the water evaporated and the parsnips were tender. About 5 minutes or so. Then I added the butter and also some onions as others suggested. I left the pan uncovered as the vegetables caramelized. YUM. The parsnips were so sweet and tasty. Fantastic with my husband's favorite meatloaf. I also learned a lesson about buying parsnips. There was one really big one in the mix and it was too tough.

1 user found this review helpful
Reviewed On: Feb. 2, 2014
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