Denise Profile - (10788842)

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Member Since: Aug. 2006
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Recipe Reviews 9 reviews
Apple Blue Cheese Salad
this is (basically) a salad I've made for years,everyone loves it! haven't used bacon, but why not! I use toasted pecans because I like them. 4 servings. 1/4 C walnut pieces, toasted 1 medium head Romaine, torn, 1/2 bunch watercress 1 large Granny Smith apple,cored & sliced thinly & brushed lightly with lemon juice to prevent discolouration 4 ozs. Stilton, crumbled. Dressing: whisk 6 TBLspns. olive oil, 3 TBLspns. raspberry or Balsamic vinegar, salt & pepper to taste, in small bowl. when ready to serve, toss greens with dressing, arrange on plate. arrange apple slices around the edges, (pointy ends to centre) sprinkle with cheese, top centre with nuts. This presentation is most attractive. (I feel the photo is a bit of a mish mash!) serve immediately. D.

10 users found this review helpful
Reviewed On: Jan. 14, 2010
J.P.'s Big Daddy Biscuits
This pretty well my recipe - BUT - NO WAY should these be kneaded so much! Just tuen the dough onto lightly floured surface, pat into cohesive round & press out to size needed, then cut with sharp cutter. Incidentally, for a better rise, after cutting, turn reach round over & place on baking sheet. Den7

2 users found this review helpful
Reviewed On: Oct. 26, 2009
Spaghetti Carbonara I
I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it uses just yolks, I use whole eggs) into the reserved cooking water, add a little salt & PLENTY of pepper; tip the browned bacon (with the fat) over the past, then add the egg mixture & toos well. Add parmesan & serve. Delicious. D

11 users found this review helpful
Reviewed On: May 12, 2009
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