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thehappycook


thehappycook
 
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Member Since: Apr. 2010
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Recipe Reviews 16 reviews
Grilled Cauliflower
I’m about to do the type of review I hate. You know, the kind where the cook modifies the recipe so you can’t tell for sure if the correct recipe is good or not? I wanted to do this recipe as written, but my cauliflower was too small to get more than a couple of nice slices off it, but I really wanted to grill it along with my chicken. So, I cut it up into florets, tossed it in a bowl with 2 TB’s of olive oil to coat it. I mixed my own homemade season-all-type mixture with the brown sugar and sprinkled it on the cauliflower. But how to actually grill it? I borrowed the technique from a (less worthy) recipe and put the florets in a doubled-on-the-bottom aluminum foil pouch with 4 slitted vents, and grilled them on the lowest gas grill setting, turning them every 12 minutes, then checking after 14 (each grill will vary, of course.) On charcoal/wood, you should off-set the pouch. I really do hope to do this recipe exactly as written someday when I have a large enough veggie, I think it’ll be great! But I hope this modification helps someone else in my predicament. There aren’t many grilling/roasting veggie recipes out there, so thank you so, so much ziola.

14 users found this review helpful
Reviewed On: Jun. 18, 2013
Southern Comfort Cake
This recipe is nearly identical to a Bacardi Rum cake recipe I made years ago and have been looking for. I couldn’t remember the ratios, but you just sub the Southern Comfort out for rum and the walnuts for pecans. Awesome recipe! Thanks for sharing! I used to make mine in a tube pan, but yours is so much prettier.

0 users found this review helpful
Reviewed On: Feb. 21, 2013
Shrimp Francesca
Fresh shrimp was on sale; I couldn't resist. I also wanted a "butter forward" recipe to highlight my homemade cultured butter. Milonek's shrimp Francesca to the rescue! Thank you! I tend to dislike reviews where the reviewer spends all their words explaining how they modified a recipe, but now I shamefully join their ranks as I think it might be beneficial for others cooking for just one or two. I wanted this over pasta and was only making 1/2 lb of shrimp. I felt the reduced amount of sauce wouldn't be enough. Therefore, I kept all the liquid ratios as for a pound of shrimp, but reduced all the other ingredients and baked it in a 10 in pie pan. it turned out wonderful. I will definitely be making this again and again.

1 user found this review helpful
Reviewed On: Aug. 15, 2012
 
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