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Joined Date: Jan 15, 2006
Birthday: Dec 06
Reviewed Wild Rice Salad
"OMG this is over the top delicious and I will make it again. We ate it with smoked salmon that my husband made on the charcoal grill. 1 1/2 cups of oil is way too much unless you cook 2 cups of rice. I used 1 can of 6oz artichokes non marinated, more grape tomatoes cut in 4ths, orange pepper instead of green, and thawed frozen peas instead of cann"
Reviewed Peach Crisp with Maple Cream Sauce
"This is a fantastic way to use fresh peaches! The maple sauce is devine and so easy. I added oatmeal and almonds to the crumbel from Ann Burrell's recipe. I will make this again and reccomend it to friends and relatives.
"It makes at least 10 servings so I took some to my neighbor who used to be a chef and she said it tasted so fresh. We had it with lamb burgers and peach crisp. I loved the artichoke pesto and I did use all of it with the pound of orzo. I would definitely make this again, next time with more corn and possibly a type of fresh pepper."
"This takes quite of bit of time to make it but pefect when you have a day off. I used a cup of dry white wine and 1 cup of chicken stock. I added one 14.5 oz can of diced tomatoes and 20 oz of mushrooms which I cut in half and sliced thin. I served it over parsley wide egg noodles. I am adding this to my recipe box. BAM Emeril!""
Reviewed Massaged Kale Salad
"I love this salad! The texture and flavor of the kale compliment the dressing and other ingredients. It is healthy, easy to make, delicous, and it makes wonderful leftovers for lunch the next day. "
"I can't even begin to tell you what an incredible recipe this is. It is extremely easy and is my new favorite sweet potato recipe. I took it to a going away party and people came up to me all night to compliment the potatoes. If like savory make these potatoes and put less chili in adobe in you not like spicy. When I buy a can of chili in adobe I divide it into 4-6 small containers and put it in the freezer. "
Reviewed Homemade Cranberry Nut Granola
"This is very easy to make but the cooking temparture is too high. I made it last weekend and had it at 325 degrees. I liked it so much I am making it again this weekend and will try 200 degrees for 45 minutes. I ate it all week with yogurt for breakfast and it is 10 times tastier than anything you buy in the store and less expensive and healthier too. The cranberry juice, maple syrup, brown sugar and cinnamon make it tangy and sweet. I like a strong cinnamon flavor and used Penzey's Extra Fancy Vietnamese Cinnamon."
Reviewed Sauerkraut Soup with Sausage
"I have been making this for the last 3 years too. It is the perfect soup for fall and winter. It is easy to make and full of flavor with the smoked sausage, garlic, sauerkraut, and garlic. I make double the amount because it makes exellent lunch leftovers and keeps well in the frig for a long time. I am making it again tonight and serving it with some good artesian bread.
I am a huge Indianapolis Colts Fan. I love music, gardening, cooking and spending time with my family and friends.
I love to study recipes, buy the ingredients, cook, and see peaples faces and hear their comments when they eat my food. My mom taught me to cook when I was a little girl. She is adventurous and had us eating artichokes and aspargus when we were grade school age. My husband likes to cook too and something we love to do is drink some wine on Friday night, listen to music, and make a meal together.
My husband loves it when I make Spagetti and herbed baked lamb meatballs, making it my favorite food to cook and what I am famous for. My neighbors like it when I make soup.
Both mine and my husband's favorite restaurant is our house because we know where the ingredients came from, whose hands were on them, we have control over the cost and taste of everything. Nothing is worse that going out to eat and speding between 100-200 dollars and at the end of the meal you say, "We could have made it better and less epensive at home."