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Recent Reviews

Re:Three-Mustard Bistro Marinade

Excellent marinade. Made 1/2 recipe for 1.3 lbs boneless chicken breast. Substituted honey dijon for honeycup and added a small amount of honey-just enough to balance flavor, not enough to burn! The mustard flavor really penetrated the chicken. Will try with pork or bone in chicken, and maybe add some herbs (thyme and/or rosemary).

Posted: 06:52 pm on August 29th 2012

Re:Bourbon-Chocolate Pecan Pie

I made this for Thanksgiving. It was excellent. The filling set well and wasn't too sweet. I thought the chocolate and bourbon were a little strong the day the pie was made. I refrigerated the leftovers, then set out at room temp to take the chill off before serving again. This did not do much for the crust, but the filling flavors tasted more balanced. The bourbon flavor was subtle but present. The chocolate was distinct but not as overwhelming as it was the first day when it was melted. Vanilla ice cream is a must.

Posted: 11:05 pm on November 28th 2011

Re:Dulce de Leche Caramel Cheesecake

Easy to make. Very delicious. Cheesecake turned out very creamy. the caramel sauce was on the edge of burned, but I like it that way. Added 1/2 teaspoon vanilla to the caramel sauce and a more than a "pinch" of salt. Can't wait to try some of the other variations.

Posted: 11:19 pm on May 9th 2010

Re:Apple Crisp

Great recipe. I used all golden delicious apples and pecans. The nuts really make it.

Posted: 04:13 pm on November 2nd 2009

Re:Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

Our new favorite potato salad recipe. Used white wine vinegar, and substituted green part of green onions for chives. I particularly like that this doesn't have to be made ahead, and it can be served hot or at room temp.

Posted: 04:06 pm on March 29th 2009

Re:Orange-Hazelnut Olive Oil Cookies

Easy to make. Dough was soft(even after freezing dough), so cookies turned out more square than round. Made a 1/2 recipe (only had one cup nuts) and it worked out fine. Nice crunchy cookie that is great with coffee. Would like to see weights given for sugar and nuts as well as the flour.

Posted: 06:14 pm on January 12th 2009

Re:Gianduia Mousse

Very good and easy. I used it in the profiterole recipe, and it was very good. Thanks for noting my comments and correcting the recipe.

Posted: 05:13 pm on December 26th 2007

Re:Slow-Cooked Memphis Ribs

The rub is terrific and has become my house rub. The sauce is great too, but I usually use a purchased sauce to make life easier. I adapted recipe for the grill(gas, indirect heat, 300-325 degrees) since grilling year round is an option. I add wood chips, usually hickory but sometimes apple. Cooking time is same. Rotate ribs once during the two hours. I also use a water pan in grill to keep ribs from getting dry.

Posted: 03:16 pm on October 23rd 2007