sportsfn Profile - (13217952)

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Home Town: Carson City, Nevada, USA
Living In:
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing
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Recipe Reviews 14 reviews
Bagna Cauda
Like another reviewer, for a New Year's Day feast, my Italian family has had the tradition of cooking bagna cauda for several decades. We, also, use olive oil instead of cream and simmer the mixture in a frying pan until all the ingredients are melded. One addition suggested by a newcomer to our celebration was to use pineapple as part of the "dipping" foods. We also use cheese as a quick dip and it is very good on crusty bread (which is the showpiece food in my family). For those that don't like achovies, you will never know they are in the sauce. Felice Mangiare!!!

0 users found this review helpful
Reviewed On: Dec. 15, 2014
Chili Rellenos Casserole
This was a very good dish. As with many reviewers, I omitted the 1/2 cup milk, reduced the cheese by one-half and didn't notice a difference. I did make the following addition: added 2 additional eggs, which I separated and whipped the egg white until light peaks then folded the yolk, evap milk, and flour mix into the egg whites. I also baked it in an 8x8 glass dish. Next time, however, I will add an additional can of chiles.

0 users found this review helpful
Reviewed On: Jan. 10, 2014
Boilermaker Tailgate Chili
Awesome recipe! I adapted to our likes/dislikes and serving size by adding only one can of beans (we prefer a meatier chili), using diced tomatoes with green chiles, increasing the beer to one cup, two beef bullion cubes, a little extra bacon, only 1 lb of beef and 1 lb of sausage and two large cans of green chiles. Didn't add the hot sauce, Worcestershire sauce, green bell pepper or paprika. But kept all the other spices and ingredients the same serving. Cooked it all over the stove to blend the flavors, then tossed in the slow cooker for 8 hours on low. Served with corn bread, sour cream and Mexican cheese blend. This is a keeper! Thanks.

1 user found this review helpful
Reviewed On: Dec. 9, 2013
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