Allyn Profile - (18354301)

cook's profile


Home Town: Gulf Coast, Mississippi, USA
Living In:
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy
Recipe Box 0 recipes
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Recipe Reviews 8 reviews
Balsamic Roasted Pork Loin
This is wonderful. I followed the recipe as posted, marinading it overnight. The pork was moist and tender and very flavorful. I think the reviewer who suggested that the difference between loving it and thinking it was too vinegary was in the quality of the balsamic vinegar, and I whole-heartedly agree. I used a high-quality, (read: expensive) balsamic vinegar and there was really no vinegar smell at all in the marinade. Cheap balsamic vinegar can be quite harsh and I can imagine it would ruin this dish. This recipe is a keeper in my house.

1 user found this review helpful
Reviewed On: Mar. 15, 2015
Fluffy Pancakes
I tried these exactly as the recipe stated, but they were off just a little taste-wise. I tried the recipe again, but using 2 teaspoons of vinegar instead of 2 tablespoons. They were yummy. I use 1 tablespoon of vinegar to 1 cup of milk if I don't have buttermilk, so using 2 teaspoons of vinegar to 3/4 cup milk seems a better ratio. Thanks, kris. :)

0 users found this review helpful
Reviewed On: Sep. 25, 2012
Banana Crumb Muffins
These are delicious. Just a couple of alterations will make them a five-star recipe. Add 1 tsp vanilla to the wet ingredients and 1/2 tsp. nutmeg & 3/4 tsp. cinnamon to the dry ingredients. Also freeze the bananas prior to making the muffins. Get your bananas ahead of time and let them get dead ripe (covered with brown spots), then peel them and put them in the freezer in ziploc bags. When you're ready to make the muffins, take the bananas out of the freezer bags and put them into the bowl you'll use for the wet ingredients. As the bananas thaw, they'll get brown and mushy, but the flavor will be extraordinary. I recommend putting the bananas into the bowl you'll be using because you want to capture the liquid that will come out of the thawing bananas. No need to make any alterations to your recipe. Just use the thawed bananas as is.

0 users found this review helpful
Reviewed On: Sep. 20, 2012

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