TATER11 Profile - Allrecipes.com (18716956)


Home Town: East Saint Louis, Illinois, USA
Living In: Greenville, Illinois, USA
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Knitting, Quilting, Gardening, Biking, Walking, Reading Books, Music
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Recipe Reviews 12 reviews
Honey Wheat Bread I
This bread is wonderful, especially when eaten toasted with homemade Vegetable Barley Soup. Unlike other reviewers who had problems with the dough mixture being too wet, I had trouble getting all of the dry ingredients to mix in, which I'm sure had to do with several additions and changes I made to the recipe. My changes are as follows: I used fat free evap. milk, 3 tbs. wheat gluten, 4 tbs. sunflower seeds, 1/4 c. wheat germ, 2 tbs. wheat berries, 1/4 c. chopped pecans, 3 1/2 c. whole wheat flour, and 1 cup of bread flour. Thank you so much for a great recipe!

3 users found this review helpful
Reviewed On: Oct. 20, 2006
Southern Fried Cabbage
To cut down on the fat I use turkey bacon cooked in the microwave. I also only use 1 1/2 tablespoons of oil (Olive, of course!), and add a little extra water. We think it's the best cabbage we've ever eaten. Thanks for the great recipe!

2 users found this review helpful
Reviewed On: Jan. 24, 2006
Peanut-Ginger Marinade
This recipe wasn't quite what I was expecting but it was very good all the same. I do not have a gas or indoor grill so here is how I did mine. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 350 degrees for 45 minutes and then broiled them about 6 inches from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in the summer when I can grill them over some wood and get the flavor of the wood smoke in them!

30 users found this review helpful
Reviewed On: Oct. 21, 2004
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