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Recent Reviews

Re:Meatloaf with Fresh Scallions & Herbs

I LOVE IT! I used 1-1/4 lb ground beef, 1/2lb ground pork and added about 2 tbsp sugar. I would make this a day ahead next time again. The flavor and texture is MUCH better the next day. I thought the flavor of herbs were strong when I was testing the texture by cooking a quarter size to see if you need to add egg or breadcrumb and I did this the day before. I had fun cooking this; all of herbs were from my garden and can't wait to make this again :-)

Posted: 12:54 pm on May 25th 2013

Re:Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce Recipe

I saw a picture of this and wanted to try. I never cooked tenderloin and was excited to see how it will taste with all the ingredients and at the same time I was nervous. I LOVED how this turned out! I rubbed the beef the night before and when it came out from the oven it SMELLED soooo good! The wine sauce was very good but most of my friends were eating without the sauce; the tenderloin will have a great flavor by the spices so if you like simple, you might not need the sauce. I had fun making the sauce :-)I had about 15 people and there was NONE left! I did roast about 50 minutes (shooting for med-rare) and I thought it was more close to rare than med-rare. I will leave it for a little longer next time. (I have a gas oven...and it might be just my oven). It took about a few hours for me to do the sauce...simmering the sauce to get down to 1-1/2 cup took a little bit. Overall this was a very easy recipe and I would DO it again. I already recommended to my co-worker. enjoyed every step of the recipe and LOVED how it turned out!!!!!!

Posted: 09:28 pm on December 20th 2011

Re:German Chocolate Bombes

I made this as a dessert for Thanksgiving. This was a HIT! Everybody loved it! It's chocolaty yet not too sweet and very rich. My husband and I shared only a half and it was enough for both of us.The recipe is very easy to follow and the whole process seems to be very long but you can make the the cake and the filling in advance so it helps for people who have limited time.The recipe says to leave the bombes in a room temperature for a few hours but i wouldn't leave it for that long next time. My room temperature was around 70F then and the leaving time was too long for my case that the mousse got really soft and the filling started coming out. So next time I'm leaving long enough so the bombes are not too cold that glaze wouldn't harden as you pour it over.Overall I'm very happy I tried this recipe; nothing else is complimenting than seeing people's reaction when they take the first bite! I enjoyed every step of this recipe and more than anything it taste SO good! I would make it again!

Posted: 03:10 pm on December 7th 2011