Nicole Profile - (10646939)

cook's profile


Home Town: Albuquerque, New Mexico, USA
Living In: Socorro, New Mexico, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Dessert
Hobbies: Knitting, Needlepoint, Hiking/Camping, Camping, Reading Books, Genealogy, Painting/Drawing, Charity Work
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Recipe Reviews 9 reviews
Carrot-Sweet Potato Mash
This recipe is great. I followed this recipe closely, except that I left out the raisins. I'm hoping to make this for Thanksgiving, and my mom hates raisins. It was good when I first tasted it, I liked that the carrots were a little less done then the sweet potatoes, it gave some nice texture contrast. It was, however, a little bland. So I added 1/8th tsp of both cardamom and cinnamon. Wow, did that make the flavor really pop. Next time I might decrease the butter a little, maybe that will give it a slightly fresher flavor.

2 users found this review helpful
Reviewed On: Nov. 16, 2009
Joel's Jerk Chicken Pineapple Pasta
I followed the recipe almost exactly. The only difference was I cut in half both the cinnamon and the red pepper flake as some reviewers suggested. It was perfect. Sweet, and complex, with just the right amount of spice. Also, it was fantastically easy and fast. I served it over couscous so total cook time was about 30 min, including the 5 min for the couscous. This will become a common dish in my house.

0 users found this review helpful
Reviewed On: May 21, 2009
Chocolate Covered Cherries
This recipe turned out quite well, although after two weeks the filling was still not quite as gooey as I would have liked. When I made them a second time I soaked the cherries in a little bit of rum overnight. This added some extra moisture to the cherries. I also did not drain them for very long to keep more juice in the cherries. Finally I made the dough a little less stiff by adding some of the cherry juice. It made it a little harder to work with, but resulted in the inside liquifying much more readily. Maybe this was mostly a dry climate problem, but I felt like these changes made a hugh positive difference. I also used real chocolate and kept it at a fairly low temperature so it would keep its temper. This ended up putting a thicker coat on the cherries and mostly eliminated the problem of leaking out the bottom of the cherry. With the changes I just described, I would give the recipe five stars, but it was still very good as written.

5 users found this review helpful
Reviewed On: Dec. 19, 2008

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