NicoleCanCook Profile - (13283388)

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Home Town: St. Joseph, Michigan, USA
Living In:
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Proper English Cottage Pie
This is a good recipe. I don't understand where anyone came up with the idea that a pie crust is called for... the recipe states a 9" pie PLATE, not CRUST. Also, you can purchase tomato paste in a tube that you keep in the fridge, so when a TB is called for, simply squeeze out that amount, and save the remaining tube. Simple.

1 user found this review helpful
Reviewed On: May 18, 2010
Delicious Ham and Potato Soup
THIS IS VERY, VERY GOOD!!! I did dice one large onion and 3 cloves of garlic which I sauted in butter until onions were tender, and added to the pot with potatoes, ham, water and bouillon, simmered until potatoes were tender.... made my roux and added milk....I did turn the heat up a bit to get the mixture to thicken...added cheese to melt and combined all together.....AWESOME!! Thanks for sharing :) Oh... I did not add additional salt... the ham and cheese did add enough salt for it to be just right... but I suppose that it may depend on the ham you use... do taste first and add salt after soup is done if needed....

1 user found this review helpful
Reviewed On: Jan. 27, 2010
Sausage Sauerkraut Balls
In reading other reviews that stated you couldn't taste the sauerkraut due to the spices in the sausage, this can be esaily remedied by only draining the sauerkraut half way, and DON'T rinse...this will add much more of the kraut flavor, if that is what you like. Also, if the extra liquid from the kraut juice causes your balls to be too moist (haha), then simply add an additional TB or 2 of flour. These had a really great flavor, and if made properly, are GREAT!!! Thanks for the recipe :)

21 users found this review helpful
Reviewed On: Nov. 18, 2009

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