Cindy Eimann Coleman Profile - Allrecipes.com (11631008)

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Cindy Eimann Coleman


Cindy Eimann Coleman
 
Home Town: Enfield, Connecticut, USA
Living In: Chalfont, Pennsylvania, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests:
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About this Cook
My favorite family cooking traditions
Polish (especially at Christmas), Greek and Christmas cookies
Recipe Reviews 6 reviews
Chef John's Salmon Cakes
I have made this recipe several times and it is a definite keeper for me. My husband and I really love the taste of these salmon cakes. I know it seems too wet with when you first mix it, but even leaving it in the fridge for just 30 minutes, it definatly holds together enough to make a good firm cake. I didn't have capers the first time I tried it--but I like it better now that I have made gotten capers and add them. I have used crushed townhouse crackers when I didn't have saltines and also subbed Old Bay for the cayenne last time. There wasn't much difference in taste with either of those subs. I do use cornmeal fish breading (because I have some open) instead of the bread crumbs for the breading. Last time, I made them into mini-cakes for an appetizer to bring to a party and they were well-received. I serve them with the lemon sauce for fish cakes from this site.

1 user found this review helpful
Reviewed On: Feb. 13, 2015
Sweet-n-Sour Kielbasa
Just made this today as an appetizer for a birthday party and it was a big hit. I mixed the chili sauce and jelly (used Welch's grape, no red currant at my grocery store); heated it to a simmer on the stove top. Tossed in the kielbasa pieces to heat still on the stovetop while I got dressed. Transferred it to the crockpot, took it to the party and got quite a few compliments. I forgot to add the red pepper flakes-- which was probably lucky as it turns out. Several people asked before tasting it "is it spicy?" So I think the red pepper would have made it less appealing to more than a few people. The chili sauce mixed with jam gave a good balanced flavor, not too spicy and not too sweet. Hard to guess tasting it the ingredients.

0 users found this review helpful
Reviewed On: Jan. 31, 2015
Bechamel Sauce
Used this for a quick pasta sauce on portebello mushroom ravioli. Worked great, will definately make this again. Made it with what I had on hand: chicken broth from cube, 2% milk, dried onion flakes and it was plenty good. Husband tossed a little parmesan cheese in his.

1 user found this review helpful
Reviewed On: Sep. 26, 2013
 
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