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North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Jun. 8, 2008

Velvety, rich and lovely...omitted the livers....had it with whole wheat penne. My family is Northern Italian and this brought all the flavors of childhood back to me. The nutmeg is the ingrediant that clinches it!

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Andouille Sausage

Reviewed: May 11, 2008

Fabulous taste...I have a tip for the casings...rinse well and soak them overnight in cold water with 2 cut up oranges (lemons are too acidic and will creates holes in casings)in refigerator. Next day drain and rinse well. My Italian family has been doing this for many, many years making soppressata. It removes that icky intestine odor and makes they whiter also

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Mini Meringues

Reviewed: Feb. 29, 2008

I must be doing something wrong....I used Splenda also, a pinch of cream of tartar, and dusted them with baking cocoa and cinnamon.....baked them at 200 degrees for about 40 min....they crumble when you pick them up. I guess the sugar is what binds them so perhaps I must add a small amount of sugar. Has anyone else had this problem? I must say the crumbs are delicious and melt in your mouth, but what a mess!

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Buche de Noel

Reviewed: Jan. 5, 2008

Made this for Christmas eve and it was a huge success. I took a tip from another reviewer and rolled it with a silpat mat, fabulous. Made meringue mushrooms to decorate it. It did crack while I was rolling but I was able to hide it with the cream. I found the cream a bit too 'cocoa' and next time will use melted semisweet chocolate for the cream. I will definitely make this cake again as it was light and meltingly delish.

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1 user found this review helpful