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AndieReid

Wilmington, NC, US
member

Recent Reviews


Re:Baked Pasta with Cream & Parmigiano Reggiano

These were delicious and SO easy. I made these for guests for dinner and everyone loved them. They were very quick to put together and did fine made-ahead. I did them earlier in the afternoon and only had to pop them in the oven a few minutes before we sat down to dinner. No fuss and a great side for a roasted meat. (We had them with Tony Rosenfeld's Roasted Pork Loin with Mustard Maple crust.)


Posted: 12:02 pm on January 26th 2008

Re:Bourbon-Glazed Brown Sugar Pecan Poundcake

My husband likes this pound cake better than I do. I thought it was good, but not just outstanding. He loves it, though, and has been eating the leftovers from the dinner party with his coffee for breakfast. He did comment this morning that he thought it would taste better with more salt, and I had upped the salt already from 1/4 tsp. in the recipe to 1/2 tsp.


Posted: 11:59 am on January 26th 2008

Re:Roasted Pork Loin with Maple-Mustard Crust

This roast was really nice. The brine made a huge difference. The roast came out tender and moist and very flavorful. I made an accompanying sauce out of a couple of tablespoons of the marinade boiled with some stock and a roux for thickening. I had a 3.5 lb. roast and after serving four for dinner, there is still plenty left for the other recipes in this series.


Posted: 11:56 am on January 26th 2008

Re:Chinese Pork & Mushroom Wraps

This was excellent. Really fast and flavorful, and a great way to use up the leftover pork roast (which was also delicious) without it tasting even remotely the same. Always nice when you can use leftovers without them tasting like the same dinner, take 2.


Posted: 11:52 am on January 26th 2008

Re:Arroz con Pollo

We loved this dish. It's hearty and flavorful and not too hot. Very hearty - a little on the heavy side, so great for cooler weather. Don't overcook - it's very easy to let it simmer too long and then it does tend to get a little too dry.


Posted: 07:42 pm on January 9th 2008

Re:Chicken Coconut Soup (Tome Kha Gai)

Oh my goodness, this was wonderful! We were all but licking our bowls! It is simple and quick to throw together and SO flavorful! It looks ingredient-intensive, but I had no trouble getting this on the table in about 30 minutes. This will definitely become one of our staples.


Posted: 07:39 pm on January 9th 2008

Re:Latin-Style Flank Steak

This has become one of our regular dishes. The spice rub is perfectly balanced and the chipotle butter lends exactly the right amount of heat and richness to the steak. We've served this to several friends who love it as well. It's also quick to pull together and the chipotle butter can be made well in advance.


Posted: 05:23 pm on November 15th 2007

Re:Beef & Wild Rice Soup with Winter Vegetables

This soup was simple and hearty and very tasty. I didn't think I liked turnips! Who knew? The turnips and squash gave a nice, earthy flavor without being too heavy. Thanks to the absence of potatoes, it did not taste like a standard beef stew. I'll definitely make this one again.


Posted: 07:12 pm on November 7th 2007

Re:Spicy Thai Beef Curry

I wish I could give a three and a half stars to this. I made it tonight for dinner. It was fast and simple, and my husband loved it, so I moved it from my Master Cook "To Try-Main Course" cookbook to my "Main Course" cookbook. I only put keepers in there. It was quick, easy and pretty flavorful. My reservations were that the sauce was on the thin side, and could have used a little more curry paste. And I am NOT a heat fan. I usually like things on the medium-low side of the heat scale. Next time, I'll add less broth and just a tad more curry paste.


Posted: 06:43 pm on November 1st 2007

Re:Thai Lemongrass Peanut Roast Chicken

This has become a regular dish at our house.


Posted: 05:26 pm on October 29th 2007