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Joined Date: Dec 07, 2009
Reviewed Cheese Fondue
"I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it."
Reviewed Chicken Cacciatore
"This turned out great! I served over pasta. I used twice the amount of Basil and a tons of fresh oregano which gave it a really fresh taste. My sauce was a little runny so I think I'll cook it down more next time before putting the chicken back in. I cooked the chicken for almost an hour and it was falling off the bone. Delicious!"
"Wow this was amazing. I added finely shredded carrots to the veggies when I sauteed them, and made individual meat loaf 'cubes', which gave it a more modern look than just loaf shape. I wrapped each one in bacon and they looked fabulous.350 for 45 minutes and then upped the oven to 380 to crisp up the bacon.I also added brown sugar to the glaze. I"
Reviewed Honey Glazed Carrots
"I was expecting a better flavor. I think brown sugar would be better for the sweetness. The recipe is so easy and quick that I still give it 3 stars."
Reviewed Rack of Lamb with Mint-Basil Pesto
"The lamb was cooked perfectly. I made my own mint chimicurri so I can't comment on that, but this is a good basic recipe to follow for cooking lamb."
Reviewed Kansas City Style Pork Ribs
"We loved these, although don't expect fall off the bone meat. The sauce needs a lot more time to thicken but tasted great after all the cooking. We did ours in the oven."
"This is fantastic! I've done it with chicken and veal, and used Philly low fat cream for cooking and it still was wonderful. Chicken stock was just as good as well.""