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Nancy

member

Recent Reviews


Re:Classic Buttermilk Cornbread

I've made this cornbread recipe numerous times, halving the recipe and using an 8" cast-iron skillet for 2 and we usually end up eating the entire thing. It's a bit of a pain to make compared to conventional recipes, but it's worth it.


Posted: 12:40 pm on June 20th 2011

Re:Poblanos Stuffed with Cheddar and Chicken

I've made these twice. My family loved them. Preparing the chiles is a little time consuming, but well worth it. The filling had cooled off and I realized broiling wouldn't heat them enough, so put them in the oven for about 10 minutes before briefly broiling to toast the cheese.


Posted: 09:02 am on February 3rd 2009

Re:Pork and Potato Hash with Poached Eggs and Avocado

While I absolutely loved the roasted pork, I was a little disappointed in this. It may have been my fault, I probably didn't dice the potatoes small enough and I think the meat would have been better chopped up in a size to match the potatoes. It was also a little dry, but again, might be my fault, I like my eggs cooked more than the norm.Next time, I'd dice the meat, cut the potatoes smaller and perhaps use Yukon Gold or another moister potato. The avocado, cilantro and red pepper (I used Aleppo) went well with it.


Posted: 08:47 am on February 3rd 2009