B L Profile - Allrecipes.com (18466802)

cook's profile

B L


B L
 
Home Town: Texas, USA
Living In: Dallas, Texas, USA
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Nouvelle, Healthy, Vegetarian, Quick & Easy
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Blog...  1 post
 
Jul. 9, 2010 12:15 pm 
Updated: Dec. 23, 2010 3:43 pm
I love to collect recipes that I consider the 'best' - maybe it's pride, I don't know, but when I serve something I really like for it to be the 'best' I can make it.  This week I was on a quest for the BEST Chocolate Chip Cookie recipe, and although I am not certain that I have found IT, I did MORE
 
From The Blog:  You can start over at any time
About this Cook
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My favorite things to cook
I love to bake! However, I don't do it often - I need to watch the calories :).
My favorite family cooking traditions
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My cooking triumphs
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My cooking tragedies
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Recipe Reviews 29 reviews
Roasted Vegetable Medley
Ok, this must be a foolproof recipe, because I read it too quickly, and made several alterations without really meaning to. But-- it was delicious. Next time I will follow the instructions more closely and update my review. For now, I will write up exactly what I did in case I want to do it again :)... I used 1 large yam, 1 large white potato, 1 med parsnip, 1 c. baby carrots, 1 lg red onion, 1 small red bell pepper, 1 small orange bell pepper, 1 lg zucchini, 1 med yellow squash, with double the oil and seasonings since I had more veggies. I mixed the potatoes, parsnip, carrots, and onions in a big bowl with the amounts of oil, garlic, fresh basil, salt, and pepper called for. Baked on huge sheet pan at 425 for 30 min, stirring at about 10 min intervals. While those were baking, I cut up the squashes and bell peppers, and mixed with the amounts of oil, garlic, basil, salt, and pepper, letting them marinade while the root veggies cooked. After 30 min, I added squash/pepper mix, and stirred well. I turned the oven down to 400 and cooked 30 more min, stirring twice. We ate them hot and they were FABULOUS. What I will do differently next time, is cut the yams and parsnips into bigger chunks than the white potatoes, they were a little soft. Otherwise, I will try the recipe directions, where the seasoning is done at the end, and update my review with the comparison. I don't think you can mess up this recipe -- the flavors are wonderful, and I had never had parsnips, YUM, great.

1 user found this review helpful
Reviewed On: Mar. 5, 2014
Flatlander Chili
This is simmering right now and I have already eaten 1/2 cup before it finishes cooking. Great flavor. Subbed more tomato sauce for the juice, and in lieu of the beans added a bit more onion, bell pepper, and a small can of chopped jalapenos. Super chili; super easy!

1 user found this review helpful
Reviewed On: Oct. 7, 2012
Crazy Cake
First time to make Crazy Cake (or Wacky Cake, which appears to be the same thing). Discovered too late that I was about 1/2 c shy of flour. Subbed 1/4 c cornstarch for 1/2 c flour. This came out great. Delicious flavor, with a soft crumb. I made a sheet cake out of it and baked about 20 min. I also mixed the ingred in a bowl instead of the pan (sifted dry ingred, stirred with whisk until well mixed, made the 3 wells as described for the 3 liquids, then poured the water over all, and whisked it thoroughly). This recipe is a keeper. You would never ever guess no eggs or milk. I frosted with a melted butter vanilla almond frosting: melt 1 stick butter, whip in 1/2 of a bag of powdered sugar, 1 tsp each of almond and vanilla extracts, and a few tsps hot water until lump-free, and desired thickness. Pour over hot cake, cool, Enjoy! Great combo. Great recipe.

2 users found this review helpful
Reviewed On: Jul. 26, 2012
 
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