Cindy Eimann Coleman Profile - Allrecipes.com (11631008)

cook's profile

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:
Hobbies:
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About this Cook
My favorite family cooking traditions
Polish (especially at Christmas), Greek and Christmas cookies
Recipe Reviews 4 reviews
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.

0 users found this review helpful
Reviewed On: Sep. 26, 2013
Terri's Sloppy Joes
Yummy, yummy. I used the basic recipe, 3 parts ketchup to 1 part bbq sauce plus 1T sugar (I used brown), 1T mustard (dijon), 1T vinegar (cider). In addition to the onion I chopped super fine 1 stalk of celery, 1 carrot, 1/4 c green pepper, 1 clove minced garlic. Cooked the veggies about 8 minutes in olive oil to soften them before adding the meat to brown. Veggies were well-hidden from the anti-veggie teen son but I feel it made things a bit healthier. Because my hubby was late coming home I left it simmering almost 1 hour so I added 1c water to keep it 'sloppy'. For the bun, I could eat this with a fork alone!

3 users found this review helpful
Reviewed On: Dec. 20, 2012
Charleston Shrimp 'n' Gravy
Yum! I have no idea if this was authentic, but it certainly was TASTY! Even my picky teenage son said is was great. Followed the directions closely, except had to substitute red bell pepper for green as that was that all I had on hand. When making the roux (my first time to make a roux) be patient and cook it medium-low as directed, I turned it up and almost scorched it. Served it with grits and it was excellent. Definately making this recipe again.

1 user found this review helpful
Reviewed On: Mar. 18, 2012
 
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