VERONADRAGON Profile - Allrecipes.com (18021464)

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VERONADRAGON


VERONADRAGON
 
Home Town: Chicago, Illinois, USA
Living In:
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Painting/Drawing, Charity Work
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Recipe Reviews 9 reviews
Pastry Cream
I did this for the first time ever and it came out pretty well. I used light coconut milk (lactose intolerant) and egg substitute. Yeah I had my doubts. I think next time I will make sure to have everything right next to the stove so I will not miss a beat of stirring and whisking because it wasn't as smooth as I think it should have been, but all in all it tasted great. After cooling in the fridge for about 3 hours I put it into a graham cracker pie crust and topped with fresh blueberries and strawberries. Yum

0 users found this review helpful
Reviewed On: Feb. 11, 2014
Insane Oven Beef Ribs
Liked a lot. I did however marinade mine overnight in a similar sauce and then convection roasted. I then cut the cooking short about 15-20 mins and put them on the grill. Mmmmmm. They came out great. Juicy, tender and just plain Good.

2 users found this review helpful
Reviewed On: Jul. 21, 2013
Best of Everything Veggie Burgers
I did this recipe last night. I was hesitant at first thinking it would be complicated. First was amazed how easy it was to get together with what I already had. I did not grill (I live in Chicago and it was 30 degrees). I chose to bake then pan fry a bit. I also left out the chili powder and hot sauce because neither I nor my daughter can handle spicy foods. I added a tad bit of Worcestershire and Liquid Smoke to give it that grilled flavor. The rest of the recipe I followed. And they turned out very well. Mine fell apart a bit, so maybe next time I will add more egg and/or bread crumbs. But I was really impressed. I didn't miss meat at all and will make this again.

8 users found this review helpful
Reviewed On: Jan. 10, 2012
 
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