Cindy Page Profile - (10637431)

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Cindy Page

Cindy Page
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Member Since: Oct. 2007
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Spaghetti Al Amatraciana
I absolutely love pasta amatriciana (especially since I used to wait tables in a fab Italian restaurant in the Hamptons that served it) and have failed miserably at recreating it on my own (despite being provided with the ingredients from my old boss!) I was very happy to come across this recipe, but there are some changes I make that truly make it a tasty dish: 1. I use Abraham's diced proscuitto with juniper berries (available in most large grocery stores and It has an incredible flavor and it's nice to have some of your work done for you. I brown it first on its own. I believe this is the 'key' to this dish! 2. Then I add the onion to the proscuitto and cook for a few minutes. I've also used green onions (scallions) and they've worked great with the recipe. 3. Next I add a few cloves of chopped fresh garlic and fresh chopped grape (or Natures Sweet) tomatoes. 4. Next I add a bit more olive oil and about a 1/4 cup jarred tomato sauce just to give it a little 'saucy-ness' (I know the Italian place I used to work at did this as well). 5. I reserve about 1/4 cup of the hot cooking water from the pasta to thin out the sauce so that it can cover all the pasta. 6. About a minute or two before I'm ready to combine the sauce with the pasta I add fresh chopped basil (a few leaves). I use the white wine and pepper as well. I've added grilled shrimp, chicken, and vegetables to the pasta. Multo Bene! Thanks for the recipe!

9 users found this review helpful
Reviewed On: May 20, 2009
Cajun Seafood Pasta
I absolutely love this very unique recipe! I made very minor changes to the sauce - I ommitted the parsley and the white pepper. I think the swiss helps to balance out the spicy and the green onions are essential. I add veggies to make for a more well-balanced meal. Thanks for sharing! I look forward to making this dish again!

2 users found this review helpful
Reviewed On: Dec. 10, 2007
Kung Pao Chicken
I've made this recipe numerous times and it is delicious, better than any kung pao I've had in restaurants!! Like the other reviewers, I triple the sauce (except for the cornstarch/water combo) to accommodate the veggies I add. I substitute siracha chili sauce for the chili paste (a total of 3 TB for my spicy triple version). I also add a bit of water while cooking to reduce thickness. Very easy to make and will definitely impress your guests!

0 users found this review helpful
Reviewed On: Dec. 6, 2007

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