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CookinginDallas

Glen Ellyn, IL, US
member

Recent Reviews


Re:Seared Beef Tenderloin with Arugula & Mushrooms

I found a tenderloin on sale and sliced it into filets for the freezer. This was a great way to prepare a special, fast meal. The first time I made it I didn't have any sun-dried tomatoes, so I used roasted red peppers. (Kept the extra butter in the freezer and used it with a fish dish.) Be sure to cook the mushrooms until they are browned. It takes more than 2 or 3 minutes.


Posted: 11:05 pm on May 9th 2010

Re:Spicy Beef with Peanuts & Chiles

This was really nice. It doesn't need any added salt. There is enough salt in the soy sauce and the peanuts. Serve with sticky rice and sauted long beans.


Posted: 11:01 pm on May 9th 2010

Re:Crunchy Roasted Pepitas

Very tasty. be sure to serve warm. Add more cayenne pepper. They are pretty mild otherwise.


Posted: 10:56 pm on May 9th 2010

Re:Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

I made this in mid-winter when grilling outdoors wasn't possible. Used my grill pan to sear it and finished in the oven. Season well inside and out for better flavor. The chicken breasts will freeze well after cooking. What a lovely surprise when you are poking around in the freezer trying to find something for dinner.


Posted: 09:26 pm on May 9th 2010

Re:Red Curry with Shrimp & Sugar Snap Peas

We like heat, so this recipe was wonderful for us. Be sure to taste the sauce if you are using jarred curry paste and make sure the sauce isn't too bland. As with all Thai food, palm sugar, kaffir lime leaves, and real Thai basil make a huge difference. (Demara sugar makes an acceptable substitute for the palm sugar.) Best of all, this is fast and a real treat on a weeknight.


Posted: 09:23 pm on May 9th 2010

Re:Barley Risotto with Mushrooms & Gremolata

This is a terrific vegetarian entree, or a side dish for beef or game. Use wild mushrooms for the best flavor. It makes a filling meal with a green salad and fruit. If you aren't serving vegetarians, then chicken broth adds a nice depth to the flavor.


Posted: 09:17 pm on May 9th 2010

Re:Thick Scottish Shortbread

Simply the best. Wonderful flavor.


Posted: 09:06 pm on May 9th 2010

Re:Honey-Preserved Clementines

Wonderful and easy. Make sure to use a large pot as the syrup really bubbles up when it boils. Delicious topping for waffles and for ice cream. The recipe doesn't actually make a quart. My recommendation would be to buy an entire box of clementines, adjust the spices and honey accordingly and then make several jars. Otherwise you will not have any to give away.


Posted: 06:50 pm on January 11th 2010

Re:Hazelnut Waffles

What a great breakfast on a cold winter morning! These are five-star with a caveat (or two): Reduce the sugar to 2 tablespoons and leave out the vanilla. Otherwise the waffles taste more like muffins than waffles. Also, I found that I got much better volume and crispiness by beating at least two of the egg whites until they reached the stiff peak stage.Otherwise, these will be a Christmas breakfast tradition for years to come. Everyone cannot wait until next year to have them again. They were such a hit for Christmas Day that we also used these for a New Year's Day brunch--another traditional event--where they will also become part of the tradition. For that, though, I am going to have to buy a second waffle iron!The Honey Preserved Clementines from the Nov. '09 issue of FC (http://www.finecooking.com/recipes/honey-preserved-clementines.aspx) make a truly exquisite topping.


Posted: 06:47 pm on January 11th 2010

Re:Honey-Nut Bars

These are fabulous! Use a premium nut mix and be careful not to under cook the caramel. Don't rush to cut them. Let them sit in the pan overnight (or several hours, until completely cool and set up) before cutting. The crumbs and broken pieces are great as an ice cream topping.


Posted: 10:45 pm on January 5th 2009