Trixie Profile - (18713151)

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Home Town: Greendale, Wisconsin, USA
Living In: Surprise, Arizona, USA
Member Since: Mar. 2004
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Needlepoint, Photography, Reading Books, Music
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Recipe Reviews 9 reviews
Brown Sugar Meatloaf
Another review after a ton of modifications were made (mostly due to what I had on hand). No loaf pan, so used a foil lined large casserole (which kind of prevents putting the sauce on the bottom). One lb ground beef, to which I added a couple dashes of Worcestershire, garlic salt, onion salt, one egg, 1/4 tsp black pepper, about a 1/4 of the sauce mixture, and 3/4 cup panko breadcrumbs. Nothing else (onion allergy). For the sauce I used a scant 1/2 cup brown sugar, 1/4 cup honey chipotle BBQ sauce, 1/4 cup ketchup, and a couple of squirts of yellow mustard. I formed half of the meat into a loaf shape in the casserole, and smeared on about 1/3 of the remaining sauce. Layered the other half of meat on top of that, and smeared another 1/3 of the sauce all over the loaf. I reserved the remaining sauce to use as a dip. Baked at 350 for an hour with two baking potatoes (oiled and salted), and everything was done after the hour. The meatloaf needed salt (I only added garlic and onion salt, and not enough of those), and was a tad mushy (due to the panko, I think), but neither was the fault of the recipe. Great base recipe to make your own, since the meat IS a bit bland. But what a great jumping off point! I'll try again, as per the recipe, sans the onion, and continue to experiment until I find MY perfect meatloaf. Thanks for the great recipe!

1 user found this review helpful
Reviewed On: May 9, 2014
Shannon's Smoky Macaroni and Cheese
Really, really good, with a lot of potential. I may have overdone the smoked Gouda, and would use half smoked, half non-smoked next time (or maybe 75/25), as the smoky flavor was a titch overwhelming (but I'm not a huge fan of smoky flavors). I used about 4 cups of half and half, and a cup and a half of whole milk, and Provolone in place of the Swiss (not a fan of the Swiss cheese, although to be fair, I should have given it a chance in this dish). I also used Trader Joe's whole wheat rotini, and may change that next time, although the ridges held the sauce beautifully. The only other change I made was to use melted butter over the Panko and parm mix instead of olive oil. This recipe proves that it's only as good as the ingredients. Use the best you can afford, as it makes a difference. Reheats wonderfully. I know it annoys me when people people rate a recipe up or down based on their changes, but I think this recipe lends itself to easy, personal- preference changes. If you don't like Swiss, don't use Swiss. If you don't like spicy, don't use the red pepper in the crust (or double it, like I did). Wonderfully adaptable, but I promise to try it exactly as written next time, with more adaptations the time after. There WILL be a next time. Next times. We're all fighting over the left-overs, and that seldom happens in my house. One of the best recipes I've run across here, and that's saying a LOT. Thank you for an easy, delicious, unlimited- possibilities recipe!

15 users found this review helpful
Reviewed On: Nov. 26, 2012
Creamy Avocado-Ranch Dip
Holy delicious! This is amazing! The reviewer who asked if they could eat it with a spoon wasn't kidding! I've made this twice in the past 3 days. The first time I made it exactly as written, and it was really, really good. The second time I made it, I made the following modifications: used 3 avocados, celery and garlic powders as opposed to salt (I think the Ranch dressing mix has more than enough salt, and I put salt on everything), 1 full TBS of hot sauce, and instead of using the food processor, left everything kind of chunky. I just used a spatula to mix up the (softened) cream cheese (cubed) and sour cream mixture, and left the avocados rather chunky, too. Next time I make it (and there will be many next times), I'm going to double the hot sauce to 2 TBS, and leave everything chunky. Maybe add a little garlic, but really, this recipe doesn't need much tweaking. Outstanding! I'm spooning it over my pulled pork sandwich and may have found food nirvana :) Note: There was some slight separation on the third day, but it did not affect the flavor, and was easy to mix up again. I did not find any discoloration due to the avocado, either, like others have said.

5 users found this review helpful
Reviewed On: Jul. 5, 2011
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