RavensHG Profile - Allrecipes.com (18934686)

cook's profile

RavensHG


RavensHG
 
Home Town: Germantown, Maryland, USA
Living In: North Ogden, Utah, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Walking, Reading Books, Music
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About this Cook
I am a mom and a manpower analyst for the US Air Force. I love working with the great men and women of our armed forces. I have been cooking since age 5. I love to make people happy with my food.
My favorite things to cook
I love, love, love cooking with my slow cooker. I am a good cook, but a better baker. I'm currently trying to learn to make some dishes from Brazil for my Brazilian husband.
My cooking triumphs
I learned how to make pinto beans Brazilian style and tweaked them to my own taste and my husband said they are better than his mom's.
Recipe Reviews 9 reviews
Banana Chip Muffins I
This is the best use for overripe bananas! Mixes up quickly and makes exactly one dozen if I use my cupcake scoop. The first time I made these they had a strong baking powder flavor so I cut the baking powder in half and they still rose just fine. Also cut the baking time to 18 minutes or they will be overcooked. My family loves these and they are gone fast. Love that there's not much sugar in the recipe. They are moister the second day.

0 users found this review helpful
Reviewed On: Jul. 6, 2014
Ricotta Breakfast Pancakes
This made A LOT of pancakes...perfect for my family of 6. I was skeptical that a pancake recipe with no eggs and only three ingredients would be good, but they were delicious. The nice thing with these is that they are fluffy but the inside is cooked, unlike with many other pancake recipes I've tried where the middle is still gooey and the outside is done. I didn't change anything, but maybe next time I would add a little vanilla. I had lots of leftovers, which I'll freeze and then my kids can pop them in the microwave on school mornings.

1 user found this review helpful
Reviewed On: Dec. 15, 2012
White Bean Chicken Chili
This was great and the whole family loved it. I did substitute a jar of salsa verde and added the cornstarch/milk mixture as others had suggested. A few other minor tweaks: I cooked the onion and garlic in the oil, then added the spices (I used cumin and chili powder) and cooked for 1 minute. Then I added the broth, canned tomatoes and green chiles and brought it to a boil. Next I added cubed raw boneless skinless chicken breast, covered and let simmer for 10 minutes. Finally I added a bag of frozen corn, the salsa verde, two cans of beans and the cornstarch and let the whole thing simmer for another 30 minutes. Yummy!

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