cookn44 Profile - (11983442)

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Recipe Reviews 7 reviews
Herb-Roasted Cornish Hens
Couldn't have been more pleased. I used these for a medieval feast. I marinated each chicken in the olive oil and herbs overnight and they turned out awesome. I substituted Herbes De Provence (savory, rosemary, marjoram, thyme, basil and lavendar flowers) for a slightly different twist on flavor and simply basted with chicken broth rather than the wine sauce since some of my guests had dietary resrtrictions concerning the use of wine. I will definitely make these again.

1 user found this review helpful
Reviewed On: Jun. 3, 2013
Medieval Custard Pie (Daryoles)
I had a horrible time trying to make these. I did 2 trial runs using a scaled down recipe to use just 1 egg. I could not get my custard right. The first time I cooked at too high a temp and curdled the custard so it turned out gritty. So I did a bunch of research on understanding the chemistry of how an egg custard works. Second time I cooked at a nice low temp, but I think I cooked too long and my end result was like rubber. I wanted these as the dessert for a medieval feast I was hosting. I finally ended up using the almond milk and flavors from this recipe but making a simple boiled corn-starch pudding in a graham cracker crust. I felt my end result had a fairly authentic taste and definitely a more pleasing texture - even my 8 yr old liked it. I am not usually a "challenged" cook, but I found this recipe to make a boiled egg custard beyond my skill. Thanks for providing a recipe that had the right flavors for my dinner party.

0 users found this review helpful
Reviewed On: Jun. 3, 2013
Creamy Baked Pears
Delicious. Mine didn't turn out looking like they had caramel sauce on them like the photo, but they tasted great. I doubled the recipe for the number of people I was serving and added 1 tsp cinnamon and 1/2 tsp nutmeg for a lightly spiced flavor.

6 users found this review helpful
Reviewed On: Jun. 3, 2013

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