mykarmaa Profile - (13171588)

cook's profile


Home Town: Chicago, Illinois, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Southern, Middle Eastern, Mediterranean
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Recipe Reviews 6 reviews
Italian-Style Swiss Chard
Thank you! Yes, this is how my Italian family makes greens, especiallly bitter greens, whether escarole, spinach, dandelion, chard etc. I do variation, adding onion, mushrooms or garbonzo beans or even romano. Today I used most of the above and added lean ham.

0 users found this review helpful
Reviewed On: Jul. 14, 2012
Wine Cookies (Original Italian)
I'm Italian and this is an Italian cookie, do not expect an American style cookie. Italian cookies are usually not overly sweet, a mild flavor, often hard, and made to be dunked in a beverage such as coffee, milk or wine. Please do not confuse with American cookies that are sweet and soft, you will be disappointed if you do.

10 users found this review helpful
Reviewed On: Feb. 28, 2012
Homemade Wine
During the last year I have made this recipe over and over, using both 100% frozen or 100% bottled juices. I always have great strong wine in the end, and no two batches exactly the same. This wine is not for the weak or meek palate, it is strong! When aged much longer than the recipe states it can be used as a table wine. The pure grape tends to be the strongest and needs to age far longer than the others. I only use 3-1/2 cups sugar instead of 4 cups. In a saucepan I make a simple syrup by boiling approx. 2 cups water and 3-1/2 cups sugar until dissolved. This retards the growth of bacteria and makes the yeast work extremely well (fermentation). After the syrup is some what cooled pour it into the sterile glass jug using a sterile funnel. DO NOT ADD the yeast now, wait until the gallon and its contents are back to room temperature or the yeast itself will die and not ferment. The longer the wine sits/rests the better the taste. Forget about it!!! Salute!

41 users found this review helpful
Reviewed On: Dec. 3, 2010

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