MARCO BUONOCORE Recipe Reviews (Pg. 1) - (1014626)

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Cuban Black Beans I

Reviewed: Feb. 19, 2001
Quite a nice recipe, although I agree with the other comments about the vinegar. It'd probably be best to use half the amount given, as it is a touch overpowering (although it is a nice flavour). I would also agree with one of the comments made, that sweating the onions and peppers on their own while the beans cook would improve the flavour. Plus, add the spices towards the very end of the bean cooking, as the flavours tend to boil out after such a long time. Still - all said and done, it is a nice way to use black beans, it's dirt cheap, and it can be reheated in all sorts of different ways! Great rolled up in a tortilla with the sour cream!
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31 users found this review helpful

Creamy White Wine Sauce

Reviewed: Feb. 11, 2001
For what it is, it is just great! A quick, dead simple white wine sauce that tastes lovely. I thought it worked well over some zucchini and green peppers and pasta, but I'm sure it'll have a lot of uses. Thanks alot!
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16 users found this review helpful

Red Kidney Beans (Rajma)

Reviewed: Feb. 11, 2001
Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any extra help (aside from the garam masala!). I used canned plum tomatoes and the tomato juice to beef it up a bit, but I'm sure water would be fine. Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush.
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9 users found this review helpful

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