Loren Profile - Allrecipes.com (13555487)

cook's profile

Loren


Loren
 
Home Town: Boston, Massachusetts, USA
Living In: San Carlos, California, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Photography, Reading Books, Genealogy, Wine Tasting
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French Apple Tart
About this Cook
I love technology, science, history and my children. Though not in that order! :) Cooking is to me is a means of expressing an art, same as my photography. I started baking because I liked sweets and fresh bread. I then moved into cooking because I love good food and it was expensive to go out to eat. I got married because of my Coq au Vin with brown braised onions and the Hazelnut Chocolate Torte with Ganache topping. The 1970 Chateau Mouton Rothschild I served only made an impression on her father. (That was a great wine to sip when you had a dark chocolate melted in your mouth!)
Recipe Reviews 7 reviews
Slow Cooker Green Chile Stew
I just want to throw this idea out to everyone, fresh roast your cumin as whole cumin seed in a dry pan then grind to use, (I have a coffee mill reserved just for my spices). The enhanced flavor is worth the extra 5 minutes. Roasting spices makes even more of a difference than if you roast your peppers before using and everyone knows how much better a roasted pepper is.

11 users found this review helpful
Reviewed On: Dec. 31, 2012
Noodles Alfredo
As is this recipe is a bit heavy and bland. I used less than half the butter and added a large clove of freshly minced garlic to to the butter and soften until I could smell the garlic odor coming off before adding the cream. I was very generous with the fresh ground black pepper. But now we have a classic Alfredo sauce. :) Add roasted chicken and broccoli for a fast main dish, or one of my favorites is to add smoked salmon.

4 users found this review helpful
Reviewed On: Dec. 6, 2012
Orange Herb Roasted Chicken
I thought tis was good. The second time made it I I made an orange herb butter first. I ested the the oranges and stripped the leaves off the herbs and chopped them very fine, then mixed it all into the butter. I rolled the butter into a log and let it setup. I did it this way because I love having different butters to use on foods after I roast them. This mix worked well on Salmon the next day. I love the curliers in Nellie's hair!

4 users found this review helpful
Reviewed On: Apr. 11, 2010
 
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