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1goodcook

member

Recent Reviews


Re:Soy-Glazed Snapper

Very delicious. I baked the fish at 400 F for 15 min and added the glaze half way through. Would add closer to the end next time. The sauce had good flavor and didn't overpower the fish. Would make again.


Posted: 07:02 pm on November 19th 2013

Re:Maple-Thyme Roast Chicken

It was most enjoyable. 1st time I've taken out the backbone and pushed the chicken down. Cooked evenly. Drawback is that it's more awkward to carve. Good weeknight meal.


Posted: 07:46 pm on November 12th 2013

Re:Pork Medallions in Mushroom Marsala Sauce

Excellent! Like most others, recommend cutting into 1" thickness so it cooks faster. I used the open bottle of French red - yum. I added about a 1 -2 tsp of mustard to thicken instead of cream and didn't miss the cream. Very pleased!


Posted: 08:27 pm on September 17th 2013

Re:Bacon, Leek & Cheddar Mini Quiches

Fun finger food. I only used 1 box of puff pastry. Yes, you can cook and freeze these. Made 2 batches. 1st batch I cooked and then froze. 2nd batch I prepared, froze and then cooked. I reheated the 1st batch for 10 min at 400 F while cooking the 2nd batch. Both tasted the same. Bless the person who suggested not mixing the bacon, leek and cheese into the liquid and put a bit of each into each cup. Made a big difference and highly recommend doing this. Guests loved these. These were a bit fussy to make, but since you can do ahead, it's not that bad.


Posted: 06:46 am on September 5th 2013

Re:Ham, Gruyère & Honey-Mustard Palmiers

Just what I like in a recipe...easy, presents well and enjoyed by all. Used SailingSue's tip to make ahead and wrap tightly in plastic wrap. This also helps the puff pastry to be cold when it goes into the oven so it can really puff.


Posted: 08:44 am on June 13th 2010