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_eileen

CA, US
member

Recent Reviews


Re:Tomato-Basil Tart with Yogurt Custard

Excellent recipe! I had to buy a new tart pan and just from the ingredients list I guessed the 9" pan would be too small. I used a 10.5" pan and mounded all filling ingredients just a bit with jumbo eggs and it completely filled the pan. I used rosemary olive oil asiago and could just as well have used parmesan. The tomato filling had a bit much liquid and when making again I might bake the crust 5 or 10 min to try to compensate for the liquid. The bottom crust was somewhat soggy but the flavors wonderful.


Posted: 12:33 am on May 17th 2016

Re:Lemon Pudding Cakes

This was fabulous - light, lemony and a nice compliment to a heavier meal. I made twice as many as I needed and the leftovers were excellent either hot or cold.


Posted: 05:48 pm on February 2nd 2015

Re:Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

It is very flavorful and makes a lot! I used ground chicken and spelt bread hoping to make it a bit healthier. In addition I used another reviewer's suggestion of adding red pepper flakes, at least 2 teaspoons, and 3 pieces of lemon zest. Being in a hurry, I cooked it on high for3 hrs, worked just fine, but seemed a bit dry so I added the remainder of the 15oz can of diced fire roasted tomatoes, another 15 oz can of tomatoes, the remaining liquid from soaking the mushrooms and about 1/3c more stock. I will definitely make it again!


Posted: 12:10 am on February 20th 2014

Re:Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

This is a very tasty recipe and not difficult. Next time I would use less oil in the sauce because it tends to float and isn't necessary. Since I had amberjack on hand, I used it instead of Tilapia. The only downside was that because of the crust I wasn't able to observe the extent of doneness and found it easy to overcook the fish. Contrary to other comments, I had no trouble getting the crust to stick, however I used 1/4c less bread crumbs so the cheese had more of an opportunity to melt and adhere. I would also be interested in trying a nonstick pan with less oil.


Posted: 11:14 pm on December 22nd 2011

Re:Whole-Wheat Chocolate Chip Cookies

I just made these cookies and they are spectacular! Using an excellent quality chocolate is very important. I'm in a tropical climate without A/C and I put the batter in the fridge between each batch, which helped to keep the cookies from spreading so much, as did using a silpat sheet (no parchment available). I also made them smaller, 1Tbsp each and cut baking time to 8 min. Next time I might try substituting a bit of applesauce for some of the butter to make them slightly healthier.


Posted: 12:33 pm on March 23rd 2011