kdbenson13 Profile - Allrecipes.com (12955441)

cook's profile


Home Town: Visalia, California, USA
Living In: Fort Wayne, Indiana, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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Recipe Reviews 3 reviews
Pork Tenderloin with Creamy Herb Sauce
Great base recipe. I used Chervil (same ancestry as Parsley) instead of Parsley and a tbsp of Pesto without Pine nuts instead of dried Basil. I also added fennel since Chervil has an anise flavor. Excellent. I bet you could even add a little dijion mustard for some bite. Might try that next time. Meat turned out really tender and the sauce would be great over pasta.

3 users found this review helpful
Reviewed On: Mar. 12, 2012
Smoked Gouda Mac and Cheese
Not my favorite Mac and Cheese. Just as others mention, you will want to add more cheese and cut down the milk. When I first read this recipe, I thought it needed ham or bacon which I had neither. Luckily, I had some bacon in the morning and still had the bacon grease, so I used it in sub of butter. I also added Smoked Paprika and onion. In the end this Mac and Cheese didn't cut it compared to others I've made in the past. I think Gouda is not a powerful enough cheese to stand alone, so I used Extra Sharp White Cheddar with it, but it still was a bit lack luster. If I make it again, I would add sausage, ham or bacon and add some kind of veggie. Broccoli or roasted Butternut Squash.

3 users found this review helpful
Reviewed On: Nov. 29, 2011
Beef, Mushroom and Guinness(R) Pie
I used the filling and cooked it to its full length. Don't cut down on the time simmered and baked, because as the water evaporates the flavor only becomes more robust. Modifications I made: - Mash Potatoes in place of crust. More like a Shepherd's Pie. It's also cheaper. About 3lbs of yellow potatoes, boiled then mashed. 4 Tbshp of unsalted butter, 1/2 cup of heavy whipping cream. Salt and Pepper to taste. (I don't use a blender for potatoes because it changes the dynamic of the mash) Chunks are good. -Doubled the recipe because I had a feeling this would be a hit and for all the time you put in it, you might as well have plenty of leftovers. - 2lbs of chuckeye with all the fat removed which probably made it about 1 1/2lbs of meat. - Used one white onion, then 2 shallots. - added about a 1lb of fresh cut up green beans. - Baby Portabella Mushrooms in place of crimini and I added a little more than what it called for. - Didn't add the sugar - subbed bay leaf for sage. - I also think you could add caraway seed or fennel seed, but didn't want to mess more than I did.

12 users found this review helpful
Reviewed On: Apr. 4, 2011

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