DanaCH Profile - Allrecipes.com (13014156)

cook's profile


Home Town: Illinois, USA
Living In:
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Walking, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
I've lived in two different areas of the U.S. and in southern Italy for 6 years - i've travelled extensively throughout western and eastern europe and have become passionate about "ethnic" and ethnic-inspired food. I love to cook and am in the process of gutting and upgrading our kitchen.
Recipe Reviews 6 reviews
Herb Rubbed Sirloin Tip Roast
We weren't blown away by this recipe - the herb rub was just ok, i guess... i've definitely had better. And the cooking time was way off for us - I used a 2 1/2 lb roast that was just under 3" thick and when i went to check it at 40 minutes, it was way overdone!

2 users found this review helpful
Reviewed On: Nov. 5, 2010
Cornmeal Cookies I
"Simply" Delicious! I made the recipe exactly as it says - except for the raisins, i cut those out completely. These tasted like cornmeal shortbread. I love the slight crunchiness, too. Btw, the recipe doesn't specify, so i used finely ground cornmeal - after tasting the finished product, i would assume that's what the author wants you to use.

3 users found this review helpful
Reviewed On: Jun. 16, 2010
Jalapeno Popper Spread
Awesome! after reading the reviews and then the reply by the original author, I decided to keep the original recipe exactly as-is except for one thing - i put 1/2 cup fresh grated parmigiano in the mix and the other 1/2 cup added to 1/2 cup of breadcrumbs and then spread on the top. i warmed the dip up in the microwave and then put it in my toaster oven to lightly toast the topping. I'm glad i didn't heat it the whole time in the oven or the topping would have become too toasted or even burned. Also, i would recommend using a shallow dish to heat/serve if you use this amount of breadcrumb mix so the proportion of dip to topping is better. I was skeptical about using the parmigiano, like one of the reviewers said - cheddar or jack seem more appropriate but the flavor mix was really great. I also took the author's recommendation to double the jalapenos if you want a little more heat. It ended up comfortably warm, no one thought it was too much. (by the way, i used 'pickled' jalapeno slices that i chopped up - nice tangy heat)

0 users found this review helpful
Reviewed On: Feb. 7, 2010

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