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Joined Date: Apr 07, 2009
Birthday: Aug 11
Shared Recipe Chicken Sausage Ragout
Reviewed Perfect Potatoes au Gratin
"Such tasty-goodness. For those reviewers who experienced some difficulties, part of the problem lies in the way the recipe is written. A more precise size of dice would be helpful, such as 1/2 inch pieces. The larger the dice, the longer the spuds will take to cook. Also, the size and shape of your baking dish matters. A shallow, oblong or ov"
Reviewed Carrots and Rutabaga Mash
"Amazingly good tasting. One tip, start the peeled and cubed rutabaga in the boiling water ten minutes before adding the peeled,chunked carrots. Maintain a low boil for 20-30 minutes so that you achieve very soft and tender vegetable bits. Drain and puree in your food processor along with butter, salt and pepper, until a smooth puree results. Outs"
"This is a GREAT alternative to regular mashed potatoes. The carb hit is significantly lower than regular mashers, too. This is a keeper!
I wanted to convert the measurements to pounds to make it easier to follow this recipe. 1 cup of peeled, quartered red skin potatoes weighs 6 ounces. 8 cups would therefore weigh 24 ounces, or 1 1/2 pounds. "
Reviewed Chicken Divan Crepes
"In the descriptive paragraph at the top of the recipe, the author tells the readers to BUY pre-made crepes. Hence, no recipe for the crepes themselves, just the Chicken Divan filling. Look up a recipe on how to make the crepes, or do as suggested and buy them at the grocery store. I make my crepes from ricotta cheese and eggs to reduce the carb co..."
"A much easier way to deal with the squash is to cut in half, lay it cut side down on a baking sheet, and roast at 375 degrees for 45 minutes or until quite soft. Once cooled, it becomes very easy to scoop out the cooked flesh. Cubing and peeling become unnecessary. The soup is pureed anyway, so no need for tedious prep work. After you scoop out t"
Self-employed, married, no kids, 2 dogs. Travel buff, foodie, and am better skilled than an average cook. Dislike shallowness, dishonesty and selfishness and love to meet others who are straightforward and forthright yet polite. I love to cook challenging stuff, but it always has to taste great for the recipe to make it into my permanent colection.
Crab of every kind, sushi, ice cream, and pretty much everything else except liver with onions. Foie gras is tasty liver, but I don't eat it now because of the cruel force-feeding of the fowl.