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Recent Reviews

Re:Spiced Tomato & Red Lentil Soup

I enjoyed this soup, but thought the flavor was a little pointed; needed something to round it out. I also added a can of dark red kidney beans for a little diversity.

Posted: 11:48 am on January 29th 2009

Re:Chocolate Espresso Pecan Pie

This was an interesting one to try, but I thought that the espresso taste was a little too strong. I like adding just enough coffee flavor to really bring out the chocolate flavor, but this was just too overpowering. If I were to make this again, I'd cut the espresso content to a third of what the recipe calls for

Posted: 09:17 am on October 30th 2008

Re:Classic Baked Macaroni & Cheese

This is absolutely delicious. This was the perfect consistency for me, and I found there to be a nice depth of flavor. I don't know where the other comments are coming from about lack of cheese or too much work -- this isn't Easy-Mac, and thank God! I like using Monterrey Jack with jalapenos.. mm.. nice little kick.

Posted: 01:26 pm on August 25th 2008

Re:Caramel Popcorn

This stuff is great, and really fun to make. Just keep an eye on the caramel -- do not leave the stove for a second! This stuff can burn up quick. I found that when the very edges of the caramel concoction start to turn slightly golden, that's when it's ready --- because though it may not appear caramel color on the surface, it is very caramel colored underneath.

Posted: 11:45 am on July 22nd 2008

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

This was delicious. Unfortunately, it was raining when I decided to make this, so I roasted it in my oven, but wow --- good flavors! I recommend a side that has a little sweetness to it to offset the salt of the Prosciutto.

Posted: 11:16 am on July 11th 2008

Re:Peppercorn-Parmesan Cream Sauce

I used this sauce as a base, and I mixed pesto into it to make a cream-pesto sauce. Delicious!

Posted: 10:47 am on June 26th 2008

Re:Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

These were fantastic! I never made souffles before and was expecting it to be a challenge, but the directions were very clear and easy to follow, and they turned out great! I made them for a family dinner, so I prepared them the night before --- after dinner was over, I pulled them out of the fridge, popped them in the oven for fifteen minutes, and I had a fancy little dessert! These are very very rich -- I put some whipped cream on the table to go with, and that helped off-set some of the extreme chocolate. Try it! You'll love it!!

Posted: 10:44 am on June 26th 2008

Re:Etta’s New Crab Cakes

These crab cakes are awesome! I even cooked them for guests from Maryland and received plenty of compliments. Lots of subtle flavors, perfect texture --- this is my standby crab cake recipe!!

Posted: 03:53 pm on April 21st 2008