TheGoodOlGirl Profile - (10078096)

cook's profile


Home Town: Tulsa, Oklahoma, USA
Living In: Houston, Texas, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Italian, Southern, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Jansson's Temptation (Janssons Frestelse)
I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for, so I either won't do that again, or I will use TWO tubes. In spite of my faux pas, I am still SO impressed by this dish, and will make it again! Thanks for a great recipe!

7 users found this review helpful
Reviewed On: Oct. 27, 2010
Diane's Colcannon
This was EXCELLENT. The only change I made was to add salt (about 1.5 teaspoons) to the water in which the potatoes were cooked--I find it's impossible to get potatoes salty enough if you don't add salt to the cooking water. I know I'll miss the flavor, but to economize on cholesterol, next time I may use canola oil to cook the cabbage/onion, and add bottled REAL bacon bits. This would also make the recipe a little faster to prepare. However, I don't think the FLAVOR of the original can be improved upon, and I regret it when I have to make changes like this!

3 users found this review helpful
Reviewed On: Oct. 17, 2010
Classic Texas Caviar
I'm a Texan and have tried a number of recipes for this dish--all good. However, everyone at my house on Super Bowl Sunday said: "You don't have to try any more Texas Caviar recipes. This one is a KEEPER." That's good enough for me--and, VERY unlike me--I didn't change a thing! Kudos to Pam Anderson for this great recipe.

4 users found this review helpful
Reviewed On: Feb. 15, 2010

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