FAYLINTAL Profile - Allrecipes.com (18354301)

cook's profile

FAYLINTAL


FAYLINTAL
 
Home Town:
Living In:
Member Since: Mar. 2005
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 7 reviews
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
Buffalo Chicken Fingers
This recipe is delightful. Four stars as is, though it is a five-star recipe with one easy addition. I used half the amount of cayenne (she did say to use more or less to taste) as a whole teapoon of cayenne kinda scared me a bit. The addition that I'd make -- and that other reviewers suggested -- was to add the hot sauce. I used 1/4 cup each of Louisiana Crystal Hot Sauce and no-transfat margarine and heated them together (also added about 1/2 teaspoon cornstarch to give the sauce some body) and tossed the cooked chicken fingers in it until the fingers were coated. Serve with bleu cheese or ranch dressing. It was a huge hit at the dinner table. Thank you for the recipe, Bobbi.

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

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States