SewPhilly Profile - (11367815)

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Home Town: Tiger City, Ohio, USA
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Member Since: Dec. 2009
Cooking Level: Expert
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Recipe Reviews 13 reviews
Antipasto Pasta Salad
I'm giving 4 stars only because of too much oregano. I cut the oregano to 1 Tbls. and it was much better. Also, cut the oil to 1/2 cup and increased LIGHT balsamic vinegar by 2 Tbls. It's better when it sits in the fridge with the dressing on. I love it with olive oil, but the oil coagulates (something I did not now). You can't eat it right from the fridge. It must set out for the EVOO to de-coagulate. This may be why it seems dry at first. I will be making it with veg. oil in the future only so I don't have that problem. Other than that, it's great. It definitely is better when it sits longer in the fridge. The Asiago is a must. Used whole grape tomatoes (cut tomatoes get "funky" after a while). These ingredients make it "antipasto."

0 users found this review helpful
Reviewed On: May 19, 2014
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
I'm in my sixties and have been boiling eggs for years. But I'm always game for anything new and better. I tripled the recipe for 2 dozen (room temp.) eggs. Used a big soup ladle to lower 2 at a time into the boiling water. Did everything as directed and my eggs came out perfect. To save on dishes, I carefully poured out the boiled water until most of it was gone, then immediately ran COLD faucet water over the eggs. Then I added a lot of ice cubes and let it sit. After 20 minutes, I peeled about 12 eggs and EVERY one of them peeled perfect. And these were very fresh eggs to begin with. With so many fresh eggs at Eastertime, it becomes almost impossible not to have batches that just won't peel (even for the pros). I've always done the shocking with cold water and ice and it didn't always work. THIS DID! I don't feel I need this method for year round since I usually don't boil fresh eggs. But it certainly is GREAT for big batches and when using FRESH eggs. Great job Ken, I'm converted.

0 users found this review helpful
Reviewed On: Apr. 18, 2014
Mini Cheesecakes I
I've been making these for years. Except my recipe calls for 1/2 c. sugar. And I make them in the normal size cupcake pans which ends up making 24. We prefer that to the mini because you get more of a cheesecake cookie instead of a sampler. Also, it's just as easy to put a whole wafer cookie in the bottom vs. crumbs. DON'T do as the video does by putting your filling on the top before you take them out of the pan. That can only be MESSY. I put mine in a container, store them in the frig. and put the pie filling on top before serving. Also, beat real good the cream cheese by itself, then beat it again when adding sugar and vanilla. Then beat again when adding the eggs. You will love the results of the batter. I find 18 minutes is done in my gas stove/oven. Hope you can utilize my tips.

7 users found this review helpful
Reviewed On: Dec. 23, 2013

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