chef trent Recipe Reviews (Pg. 1) - Allrecipes.com (11607500)

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Creme Fraiche

Reviewed: Jun. 13, 2011
the trick to getting it thick and creamy is to whip it with a wisk like whiped cream. this the same as i have used for years. the only thing its missing is the cooking part. pour cream and buttermilk in a pot and gently bring to 110 degrees f remove from heat bring to room temp then cover with plastic wrap for at least 8 hours then whip and then you can ceep it in the fridge for up to a week.
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Cranberry Sauce

Reviewed: Nov. 22, 2010
god job this is great! the grand marnier is the way to go
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Authentic Thousand Island Dressing

Reviewed: Nov. 18, 2010
the abslute best! the only problem for my clients was the color, so i add a few drops red die or a teaspoon tomatoe paste. this is REAL thousand island!
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Jean's Homemade Chicken Noodle Soup

Reviewed: Feb. 25, 2010
fantastic!! i added mord chicken and vedg. than it says thay said i should open my own soup kit.
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Avocado and Bacon Soup

Reviewed: Feb. 25, 2010
It was good i mixed lime zest and juice with the parsly that was a huge hit and the sour cream was a must! there was some complants that it was just a liquid but all liked the flavor
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