angelbrandi Profile - (18916847)


Home Town: Utica, Mississippi, USA
Living In: New York, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music
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My daughter
Cream Cheese Frosting II
My Beautiful Daughter Francesca
About this Cook
I love being a mom and reading , (Especially Stephen King) I love cooking obviously, and making new things for my daughter. I hope to one day be as good of a cook as my grandmother, I also like video games and horror movies.
Recipe Reviews 48 reviews
Baked Ziti I
Wow this recipe turned out great for me, but unfortunately I didn't use every ingredient in this recipe due to not having it on hand. I cooked the ground beef in minced garlic and dried onions with a pat of butter. I didn't have any ziti pasta so I used bowtie and penne (all that I had left over). I sprayed the bottom of a glass pan with cooking spray and added a tiny bit of spaghetti sauce to the bottom (to prevent it from sticking) I didn't use any sour cream, I just layered it with the pasta, meat sauce and slices of provolone on top. I also grated some fresh parmesean in the middle and on top because I didn't have any mozzerella. I baked it uncovered for 30 mins and it came out wonderful. I may try the recipe exactly next time, either way it's a keeper!

4 users found this review helpful
Reviewed On: Jan. 8, 2011
Homestyle Turkey, the Michigander Way
I used this recipe on Thanksgiving and my turkey turned out divine. Moist and delicious and the seasonings gave it a wonderful flavour. This recipe is a keeper and I will use it every Thanksgiving. Thanks for sharing.

4 users found this review helpful
Reviewed On: Dec. 16, 2010
Double Layer Pumpkin Cheesecake
This was fantastic. I made it for Thanksgiving and loved it. I followed the recipe almost exactly except i used pumpkin pie spice (1 tbs) instead of the spices the recipe uses. I baked it for 50 mins, and then turned the oven off, and left the oven door open halfway to let the cheescake cool for a hour. I found that it never cracks if I cool it that way first. Thanks for sharing this one is a keeper.

4 users found this review helpful
Reviewed On: Dec. 5, 2010

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