Cindy Eimann Coleman Recipe Reviews (Pg. 1) - (11631008)

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Cindy Eimann Coleman



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Chef John's Salmon Cakes

Reviewed: Feb. 13, 2015
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.
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Sweet-n-Sour Kielbasa

Reviewed: Jan. 31, 2015
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.
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Bechamel Sauce

Reviewed: Sep. 26, 2013
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.
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Terri's Sloppy Joes

Reviewed: Dec. 20, 2012
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!
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Charleston Shrimp 'n' Gravy

Reviewed: Mar. 18, 2012
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.
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Angel's Old Fashioned Beef Stew

Reviewed: Mar. 28, 2011
This recipe is lacking in several key areas: lack of adequate seasoning, adding the vegetables wayyyy too early in the cooking time (stew should be simmered 1-2 hrs until meat is tender, then potatoes and onions added for last 35-40 minutes). You can read a lot of the reviews to make the needed improvements (see olivercado and happyapple) but know that this recipe is woefully inadequate as submitted.
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