Aimathena Profile - (18194724)

cook's profile


Home Town: Pasadena, Maryland, USA
Living In:
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Slow Cooking, Italian, Southern, Healthy, Gourmet
Hobbies: Gardening, Boating, Fishing, Photography, Painting/Drawing
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Southern Dinner
Tri Pepper Pasta
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Recipe Reviews 5 reviews
Elegant Lemon Pork Chop Bake
I've used a very similar sauce recipe for many years now. You do not need the vinegar, trust me! They are very elegant and very moist. My guests have always raved over them. I would have given 5 Stars, but I've never tried it with vinegar in the sauce. For those who think its bland, add garlic powder and lemon pepper to the pork chops. I like to cook more along the southern-style, so I bread my chops in a 50/50 seasoned cornmeal and flour mixture. I fry them in 50/50 butter and olive oil until golden brown.

12 users found this review helpful
Reviewed On: May 15, 2010
Restaurant-Style Coleslaw I
I Love, Love, Love this recipe!!! It is sooo hard to find good coleslaw ( or even eatable) at restaurants. I've never been a huge fan of KFC's slaw either, this recipe is PERFECTION. Everyone raves over this dish when I make it. I take it to all the cook-outs and family get togethers now. I am the Queen of Coleslaw thanks to this recipe. I highly recommend making this the same day you plan to serve it, as the flavors change when you refrigerate it overnight. I always add extra carrots to mine, the bags of mix never have enough carrots in them + organic baby carrots are so sweet and delicious. I usually use Hellmann's Canola Mayonnaise because it's cholesterol free and no one ever notices! I sometimes use half and half instead of milk (depending on what I have on hand) but you can even omit the milk and just use all buttermilk. Many thanks to Marsha for posting this recipe.

2 users found this review helpful
Reviewed On: Jun. 1, 2009
Beth's Spicy Oatmeal Raisin Cookies
I did alter it a bit, due to what I had on hand. e.g. 2 c's oats + 1 c of granola cereal. 1 1/2 sticks of butter + 1/4 c of regular crisco shortening. I used Craisins because it's what I had in the pantry. I added 1/2 tsp walnut extract. I lined my cookie sheets with wax paper. I used a scoop type tablespoon to measure out the dough, which I rounded over the top of the spoon (I would guestimate it at approx. 1 1/2 tablespoons) It made 40 palm sized cookies. I used long cookie sheets, which I was able to fit 15 cookies on each sheet. I baked both of sheets at the same time, I had to switch them around because the bottom rack of cookies wasn't cooking as fast as the top rack. I had to cook them for 15 minutes, but this was due to having 2 big sheets of cookies in the oven. The 3rd sheet cooked at 10 minutes. Final product produced an ever so slightly cripsy outer edge and a soft and chewy center. PS This is not the same recipe as Quaker's (who cares where it came from, as long as you have it). The amounts of butter and sugars aren't the same, + it doesn't call for cloves. Speaking of the cloves in this recipe... it doesn't make it spicy, it just makes them taste perfect! I have acid reflux & almost everything burns my throat but these cookies didn't. Drizzle icing across the tops by mixing 1 cup confectioners' sugar, 2 1/2 tsp milk, 2 1/2 tsp light corn syrup, 1/2 tsp walnut extract. Very Good Recipe, Thanks Beth!

3 users found this review helpful
Reviewed On: Jun. 1, 2009

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