Chatham, New Jersey
Member since Aug 2004
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Reviewed Slow Cooked Crock Pot Roman Lamb
Oct 15, 2013 on Food.com
“I had messaged French Tart about clarification with lamb quantities. With her feedback and instructions my SO and I proceeded to make this! We used 3 lbs of lamb, from the leg, cut into approximately 3 inch chunks. Kept the ratios of everything else the same and didn';t change anything else.
This smelled wonderful c...”
Reviewed Original Indian Naan Bread
May 2, 2013 on Food.com
“This is wonderful! I omitted nigella seeds simply because I don';t have them.
Straight forward recipe with easily accessible ingredients on hand. I even used vanilla yogurt with no drastic changes in flavor (didn';t have any plain yogurt).
I';ve rolled them no less than 1/4" thick. Any thi...”
Feb 25, 2013 on Food.com
“I thought this was a very great base recipe. I used marinatedchicken breasts and cut them across the grain into 2 inch strips.
I seasoned the cornmeal and parmesan with salt, cracked black pepper, onion powder and garlic powder and mixed with a fork. I then tossed the chicken strips individually into the mixture and lay them out on a ...”
Jan 21, 2013 on Food.com
“This was fantastic! I'm excited that I can make this at home. I uploaded and submitted a photo of what I used it for--I'm learning to temper chocolate and made this fondant and it makes about 1 and a 1/2 cups of filling. The filling in the picture is a teaspoon of vanilla extract with 2 teaspoons Cointreau. I used a wooden spoon in a buttered ...”
Jan 21, 2013 on Food.com
“This was fantastic! I'm excited that I can make this at home. I uploaded and submitted a photo of what I used it for--I'm learning to temper chocolate and made this fondant and it makes about 1 cup of filling. The filling in the picture is a teaspoon of vanilla extract with 2 teaspoons Cointreau. I used a wooden spoon in a buttered glass bowl ...”
Reviewed Baked Beans
Jan 17, 2013 on Food.com
“I'm sorry I haven't reviewed this sooner...I've been making these beans for at least 2 years now. These are FANTASTIC. I up the black pepper to give it more of a spicy kick on top of the zing from the ginger. Not overly sweet and the bacon makes it satisfying and even heartier.
I've made it with Northern which produces a softer texture...”
Jul 21, 2011 on Food.com
Reviewed German Crock Pot Pork With Cabbage
Jun 22, 2011 on Food.com
“This is an intensely flavorful dish. I love the tang of the apple cider vinegar and the sweetness of the brown sugar. The red cabbage and onions dissolve in your mouth when you eat it, and the pork is incredibly tender. I have eaten this by itself, however I love it as a taco filling. I get crispy taco shells and fill it with this pork, some ...”