MichelleBel's Recipe Reviews
Posted 11/24/2011 7:55:05 PM
I didn't have enough drippings to use, so my gravy was entirely based in giblet broth and a little bit of vegetable broth. It took a bit longer to cook, but tasted wonderful.
Posted 11/24/2011 7:54:07 PM
Posted 11/24/2011 7:53:15 PM
This is the best pie I have ever made. Definitely worth the effort.
Posted 8/25/2011 8:39:30 PM
I'm not sure if I'm doing this right. How do you get the foil around the edges after it's been in the oven for ten minutes? It's too hot to touch, and the foil doesn't want to stay in place.
Posted 4/20/2011 12:15:36 PM
Yummy Vegan Zucchini Brownies
Reply to SnowJo: most Splenda packages have a ratio conversion on the back of them, but for working the other way:
1 cup Splenda Granular = 1 cup granulated sugar
1/2 cup Splenda Sugar Blend = 1 cup granulated sugar
1/2 cup Splenda Sugar Blend = 1 cup brown sugar
Read more: http://www.food.com/library/artificial-sweetener-516
Posted 4/2/2011 4:15:07 PM
Posted 4/2/2011 4:02:26 PM
Spanish Rice Bake
This turned out wonderfully tasting for me, but the rice didn't cook all the way. Tiny little hard beads of rice made this dish turn out less than stellar. I cooked the rice in the oil for a few minutes longer than the recipe called for, and I baked them for exactly the 30 minutes. I used organic long grain brown rice. Should that have made a difference?