amb1580 Profile - (18104673)

cook's profile


Living In: Horn Lake, Mississippi, USA
Member Since: May 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Biking, Walking, Reading Books, Music, Wine Tasting
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D' Best Chicken N' Dumplings
D' Best Chicken N' Dumplings
Pork Chops with Italian Sausage
Pork Chops with Italian Sausage
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Recipe Reviews 86 reviews
German Apple Cake I
I think this has potential. But made as written and it was way too sweet, wet inside that won't cook, crunchy on top, and it needs major changes. Definitely cut down on the oil and sugar. Definitely bake it in a bundt pan. If you look at the photos you will notice a more cake like consistency in the bundt cakes. The 9x13 pan resulted in a gooey cookie bar consistency. I think it needs more flour also. I also did not care for Naples caramel glaze, it was too buttery tasting and not like caramel at all...

2 users found this review helpful
Reviewed On: Oct. 15, 2013
Cheeseburger Soup I
It was edible, but a lot of work, chopping, dishes, and to us it tastes just like Hamburger Helper Cheeseburger Macaroni, only with potatoes instead of pasta, and the occasional taste of celery....won't make again. Instead I will continue to make Hamburger Vegetable soup from this site, which I always ALWAYS serve with Garlic Bread Fantastique from this is a very flavorful soup.

3 users found this review helpful
Reviewed On: Jul. 29, 2013
Restaurant-Style Buffalo Chicken Wings
Won't make again. I deep fried them nice and crispy but the coating was bland and the wings didn't shrink much, they were bulky and not juicy. I will stick to my usual method which is to bake the wings from frozen for about 1 hour. They are much more tender, flavorful, and crispy this way without adding any flour. I usually use Franks and butter for sauce but it is a bit on the greasy side. The only bottled sauce I tried that I like is Heritage Farms so I'll use that if I don't want all that butter.

1 user found this review helpful
Reviewed On: Feb. 3, 2013

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