a cook from New Jersey Profile - Allrecipes.com (10609302)

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a cook from New Jersey


a cook from New Jersey
 
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Member Since: Oct. 2007
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Black Beans and Rice
Five star only because it's a great starter recipe. That said, it cries out for embellishments. Think chopped cilantro, avocado based salsa and some sour cream served on the side. A splash of lime here or there? I haven't read the reviews, so hope I'm not being redundant. Black beans and rice is one of those dishes you can't ruin. You can make it your own. Just always use fresh ingredients. I would be blown away if I got this at a tail-gate party before a Giants game! All you need is tacos or tortillas, lots of beer, And LUCK.

0 users found this review helpful
Reviewed On: May 16, 2014
Crispy Gingersnaps
Substituted butter for the shortening. Doubled the ginger. Didn't dip in sugar. Rolled into balls, then smashed them down flat on a cookie sheet lined with Silpat and baked at 350 in top third of oven for 10 minutes. Crispy on the outside and a hint of chewy on the inside. Perfection! Time to buy a stand-mixer.

0 users found this review helpful
Reviewed On: Dec. 20, 2013
Dijon-Tarragon Cream Chicken
I'm always looking for new ways to use tarragon because it takes over my herb garden. I love this recipe, but be careful with this herb. It is very sweet and can overpower a recipe, so resist the impulse to throw a bit more in just because you have it. (I hope I don't have to say to use only fresh, and only French tarragon). The mustard balances the tarragon beautifully. Next time I'll change the proportions and use just a bit more of it. There is almost never a reason to use heavy cream in any recipe. Light cream will do. And sour cream would be equally as good. Definitely double the sauce. I try to watch my weight, but it's hard with this one, especially when served over my favorite wide egg noodles. I want seconds and thirds and keep sneaking just another spoonful of the sauce before refrigerating leftovers. Leftovers??

3 users found this review helpful
Reviewed On: May 15, 2011
 
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