Meg Profile - Allrecipes.com (18024472)

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Meg


Meg
 
Home Town:
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Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Healthy, Quick & Easy
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Recipe Reviews 7 reviews
Persimmon Bread III
I followed this recipe exactly and it came out great! I baked two loaves for an hour and I think I could have gotten away with 50-55 minutes, so check your bread after 50 minutes and adjust accordingly.

1 user found this review helpful
Reviewed On: Nov. 27, 2013
Poblano Chile Enchiladas a la Gringa
These were very, very good. Step 1 says to reserve one cup of the chicken stock and discard the rest, but don't. I got about 2-1/2 cups of stock, so I froze what I did not use rather than discarding it. Next time I make these, I can use some leftover deli chicken and a cup of the frozen stock, cutting the time it takes to make these way down. The boiled chicken seemed a little dry, so next time I might try shredding it instead of slicing it. Frying the tortillas was strange; even in a very hot pan, the tortillas just seemed to absorb the oil. Next time I may try non-stick cooking spray. As others have done, I put the finished enchiladas under the broiler for a couple of minutes (watching them carefully) to melt the cheese. Muy delicioso!

1 user found this review helpful
Reviewed On: Mar. 10, 2012
Irresistible Double Chocolate Muffins
I was hesitant to make this because my family doesn't always like "healthy" tasting foods, but based on other reviews I gave it a shot. My 8-year-old was still pretty picky, but he ate most of one. He said it was "too chocolatey," believe it or not. I thought they were amazing. The cinnamon was perfect--not overwhelming; it seemed to complement the chocolate perfectly. The mini chocolate chips were a wonderful touch.

1 user found this review helpful
Reviewed On: Jan. 30, 2011
 
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