sherry_vinigrette Profile - (12382628)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Santa Monica, California, USA
Member Since: Jan. 2011
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Photography, Music, Wine Tasting, Charity Work
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Recipe Reviews 7 reviews
Six Can Chicken Tortilla Soup
Want to know what this soup is missing? At the last 5 minutes of warming up this soup, add one corn tortilla broken up into pieces, and continue simmering soup until hot. The corn tortilla will break up and give the soup an AUTHENTIC tortilla soup flavor. All the other ingredients are great (substitute the canned chicken for freshly poached and shredded chicken when you feel like cooking), plus whatever other stuff you like. A good foundation recipe for tortilla soup!

4 users found this review helpful
Reviewed On: Nov. 18, 2013
Creamy Caramel Flan
This is EXACTLY the thick flan recipe I was looking for! I had an amazing special flan dessert in a Tex-Mex restaurant called "El Jarrito" in Katy, TX. Their flan was thick, almost as thick as a cheesecake, but soft and creamy. This was over 5 years ago and I still remember how great it tasted and loved its texture. This recipe is just like what I had - I'm so glad you wrote that this flan was a cross between an egg custard and cheesecake because that's exactly what it is. Thank you, Jo, posting this recipe - it's perfect!

2 users found this review helpful
Reviewed On: Apr. 28, 2013
Roast Chicken with Rosemary
Great recipe as a base that lends itself for occasionally changing seasonings, herbs, fruits and veggies. I'm giving this recipe 5-stars because the ingredients are what I usually use to roast my chickens, except with one variation and that's to place the bird breast-side down in the pan's cradle so the juices from the chicken's back, thighs and legs trickle down to the breast meat to make it juicy. I've never had a dry chicken breast (turkey, too) roasted whole this way. Sure, right-side up the presentation looks funny but, we're eating it anyway, right? I've been to several cities in Italy and ate many wonderful dishes. I'm definitely sure that the chicken LILQUIZ had in Vicenza was roasted in a wood-burning oven - which is a common cooking method used all over Italy and lends a totally different flavor, like pan grilling, smoking and barbecuing would. Really, a wood-burning oven adds the best flavor. Wish I had one!

6 users found this review helpful
Reviewed On: Dec. 11, 2012

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