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    Bibliobethica

    Midwest

    Chef #130768

    Midwest

    Joined: Mar 11, 2004

    My Journal

    Reviewed Mustard-Roasted Potatoes

    "I adjusted the temperature down to 400 and watched them to be sure they didn't burn. They were done in under an hour. The taste is so delicious - the mustard and onion. If you don't want to watch them that carefully, add the onions half-way through and they won't burn. I'd still coat them with the ground mustard."

    Oct 21, 2012 on FoodNetwork.com

    Shared Recipe No Bake Pecan Pie Cookies

    "Perfect for those hot summer days when you don't want to turn on the oven. Also good for the county fair - I got a purple :)"

    Jul 23, 2012 on Food.com

    Shared Recipe Baked Brie With Prosciutto and Apples

    "This is perfect for a small gathering where you don't want to serve an entire wheel of brie. You can cut the ingredients down to the number you need since they are served individually on the slices of French bread. I found this online when I didn't want to do the old brie in puffed pastry recipe."

    Dec 30, 2011 on Food.com

    Saved Recipe The Lady's Chicken Noodle Soup - Paula Deen by Manami

    Dec 22, 2011 on Food.com

    Reviewed Luscious Lemon Squares

    "I love this recipe. I followed the recipe as written. The lemon was sour and delicious. So often lemon bars have too much sugar. The addition of almond extract and lemon zest is wonderful. Anne is a great addition to food network! Question about this recipe . . .would it work to substitute limes for the lemons? My brother loves limes, and b"

    Jul 2, 2011 on FoodNetwork.com

    Reviewed Plain Brown Popper

    "I decided to melt a teaspoon of butter for the oil, mixed it with the popcorn, put it in the microwave and let it pop. I put the salt on while it was still steaming. Tasted great and I felt good about saving money. My kids said I make the best popcorn ever! Thanks Alton!"

    Jun 2, 2011 on FoodNetwork.com

    Reviewed Daisy Shortbread Cookies

    "Delicious! I made them into baseballs instead of daisies . . . I have 4 boys :) The dough only needed to be in the fridge for 20-25 minutes. The colder parts of the dough cracked more easily. Thank you to Ina. She has such wonderful recipes!"

    May 22, 2011 on FoodNetwork.com

    Reviewed Salted Caramel Banana Macaroons

    "Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

    I made my own almond flour with a package of blanched almonds and my f"

    May 1, 2011 on FoodNetwork.com

    Reviewed Salted Caramel Banana Macaroons

    "Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

    I made my own almond flour with a package of blanched almonds and my f"

    May 1, 2011 on FoodNetwork.com

    About Me

    I was born and raised in Nebraska. I've lived in Germany, Arizona, Washington. My husband is Canadian and we have four young boys. I'm addicted to the food network and call my brother and sister when something especially delicious is showing. My favorite chef is Teri Lashier. Her recipes are all full of flavor.

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