Samsangel Profile - (10899230)

cook's profile


Home Town:
Living In: Modesto, California, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Gardening, Fishing, Hunting, Photography, Reading Books, Music, Genealogy
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Recipe Reviews 3 reviews
Ricotta Gnocchi
I felt that the sauce needed some tomato sauce or paste added to it. I also found I needed to made 5-6 ropes of dough, not 3-4. I also agree with another reviewer who stated she only put 4 oz of mozzarella in. I agree with that statement. Also, when adding the cheese to the sauce do it after you pull the pot off the stove and cooled for a min or two. I also added Rosarita Italian Style Frozen Meatballs for a heartier dish. Also, the gnocchi does need to cook 4-6 min in the water You can mix the dough in a food processor, so long as you use the dough blade.... best part is..... no flour being sent everywhere. Once done, then drain them immediately so the outside of the gnocchi could dry while finishing the sauce.

1 user found this review helpful
Reviewed On: Feb. 28, 2015
Savory Apple Pork Chops
Absolutely the best pork chops I have ever eaten. I cooked this yesterday for myself and my mom. I followed the instructions as written and even took the advice from another review about using red onion to line the bottom of the pan. Let me tell you, it was absolutely delish with the red onion and using a Red Delicious Apple. For others, I would recommend using a sweet red apple like Red Delicious and not a tart green. Gives the food sweet, but not too sweet flavor. And do use the ketchup. I did and think that if the ketchup wasn't there it would take away from the flavor.

4 users found this review helpful
Reviewed On: Mar. 21, 2011
Jean's Homemade Chicken Noodle Soup
I read the recipe and decided to add my own spin on it.... Before I cooked the chicken in a wok skillet I diced and then seasoned the meat with rosemary, thyme and marjoram. While it cooked in the skillet I added 2 dashes of ground ginger. I also added a few dashes of salt, pepper and an italian seasoning mix to the broth and veggies. Also, so it doesn't seem more like a stew, for the 4 serving version I added 2 extra cups of water. I cooked this for myself and my mother and we both loved it. Great soup for a cold winter's night.

3 users found this review helpful
Reviewed On: Nov. 24, 2008

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