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kalyson

member

Recent Reviews


Re:Cumin-Spiced Pork Chops with Sautéed Pears

Surprised no reviews on this one. Very simple to make -- tastes great. I added a bit more cider and reduced it to a thicker syrup than I think they meant, plus added a dash of brown sugar in the sauce.Very good.


Posted: 03:45 am on October 20th 2010

Re:Italian Bread & Sausage Stuffing

Loved this recipe! Delicious! Everyone raves about it when we make it.


Posted: 11:30 am on November 24th 2009

Re:Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds

Bizarre flavor. Too many prunes, for one thing. This recipe is barely edible.


Posted: 10:33 pm on April 1st 2009

Re:Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary

Wow. This is a real "wow" recipe. I used 2x the garlic. I used canned tomatoes since it is February. I would not add much if any vinegar at the end as it was balanced correctly already, at least in my case. I was hesitant about the anchovies at first, but they melted into the sauce and made it taste great. I found some spectacular anchovies, too, which helped, since I am not a big fan of anchovies. They are the Agostino Recca brand from Sicily. Served over egg noodles with an Italian red wine from Tuscany and a side salad. Outrageously good.


Posted: 12:19 am on March 1st 2009

Re:Roasted Pork Loin with Garlic & Rosemary (Arista)

It was an ok recipe -- I would definitely lower temp since the pork of today (especially the free-range I get) is so lean that it cooks really fast. I'd say 375 and check often. The gravy was not all that great -- just ok. The amount of salt is too low. It only asks for a little bit in the stuffing. I would salt and pepper the outside of the pork loin after tying but before browning. Pretty bland, otherwise.


Posted: 11:09 pm on December 27th 2008

Re:Pork Chops with Maple-Ginger Pan Sauce

Very good recipe. I used chops that were a bit thicker and created more pan sauce than the amount in the recipe. I also preferred just mint without cilantro. I like cilantro, but I tried it both ways and preferred it with just the mint. I liked the ginger in it -- it cuts the sweetness, as does the mint.


Posted: 01:56 am on December 19th 2008

Re:Pumpkin Praline Pie

This is a nice variation on a traditional pumpkin pie. I changed the recipe a bit because I thought a tablespoon of ginger in the praline was too much. I used closer to a teaspoon. Also, I increased the spice in the filling a bit - maybe 1/4 tsp cloves and a bit more cinnamon. (Doesn't need more ginger, needless to say, given the amount in the praline.) I also used half-and-half for the liquid instead of cream, which was not as heavy and rich. I also used more than just a pinch of salt, somewhere between 1/4 and 1/2 tsp. This recipe makes a deep dish pie.


Posted: 01:34 am on November 27th 2008

Re:Fettuccine with Shrimp & Garlic

Nice recipe. I altered it somewhat, though. Lemon zest instead of orange. Also, since I really dislike a raw, canned tomato taste, I cooked the garlic, wine and tomato in one pan so I could crank the heat and cook the tomato more to get rid of it. I used a can of Muir Glen diced, unsalted tomatoes with their juice. I cooked the shrimp in a separate pan with olive oil and garlic, then added them to the garlic/wine/tomato pan after the tomatoes had been cooked enough to not taste like they were right out of the can. (Maybe 5-10 minutes of pretty high heat.) Couldn't do this in the order suggested because the shrimp would have been overcooked. But this worked great and the dish was very nice.


Posted: 03:44 pm on November 10th 2008

Re:Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

Outrageously good. Dinner guests falling out of their chairs they loved it so much.


Posted: 11:35 am on August 11th 2008