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Cindy_47

member

Recent Reviews


Re:Texas Beef Chili with Poblanos & Beer

This stew/chili turned out great once I adjusted the heat. It is very spicy and was too hot for my family to enjoy. I added a pint of tomato puree and some sugar, and it toned down this dish really well. What it also did was add another level of depth to the dish and also thickened it. Will make it again with the addition of tomato puree.


Posted: 01:50 pm on October 10th 2011

Re:Pasta with Sicilian Pork and Sausage Ragù

I made this recipe on a Friday and used it the next day for a dinner party. It was fabulous especially using mini rigatoni pasta. The only change I made was using 3 cups of roasted summer tomatoes (recipe from fine cooking august 2004) that I had made earlier and pureed. The sauces was rich and flavorful. The pork was tender and shredded easily. The only change I will do next time is to use spicy italian sausage just to give the dish a little kick.


Posted: 12:22 pm on October 4th 2011

Re:Leek Tart with Bacon & Gruyère

I used purchased pie crusts and made mini tartletts for a luncheon. This recipe is delicious. The gruyere cheese is a must, I would not subsitute here !


Posted: 05:05 pm on June 6th 2010

Re:Warm French Lentil Salad with Smoked Sausage

I served this as a side dish for a french luncheon for a group of women. I served it with a side salad and some savory tarts. It was the star of the show. It went really well with a french rose' wine.


Posted: 07:35 pm on June 4th 2010

Re:Cherry-Almond Clafoutis

This was easy to make and delicious. It tasted great warm and at room temperature. It did not hold up well overnight in the fridge, so definetly something you want to eat right after you make it. I used a 9 inch pie plate, it was too small, definetly need to use a larger size dish or reduce amount of liquid, and cherries, it made for too thick of a custard.


Posted: 07:32 pm on June 4th 2010

Re:Rainbow Chard with Pine Nuts, Parmesan, and Basil

Delcious...this was easy to make a few hours ahead and finish off with butter, nuts and basil. Went great with steak as a side dish


Posted: 06:31 pm on May 18th 2010