Chez Sunfleur Recipe Reviews (Pg. 1) - (15694501)

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Chez Sunfleur



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Restaurant Style Egg Drop Soup

Reviewed: May 15, 2014
Wow! What a great egg drop soup recipe! Very fast to make, too! I think I made this in 5 minutes. I added small diced tofu (recently made some other recipes with tofu which was the inspiration to make this soup with the leftover) and the egg AFTER the cornstarch, too.
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1 user found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Nov. 17, 2013
I make this recipe every winter. I first started making it from a Jenny-O recipe that used ground turkey (my favorite way. It's fabulous. I don't know why but this combination really tastes like everything was made from scratch. Instead of canned tomatoes, I use a jar of salsa for more depth of flavor. Topped with chips, cheese and avocado. Yum!
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4 users found this review helpful

English Toffee

Reviewed: Nov. 29, 2012
I gave it one star so it's easy to find help when people have problems making it. It's not greasy! If you are saying your toffee is "greasy" that means it SEPARATED! I have read that when it does that, you can add 1 TABLESPOON of HOT water at a time (no more than 5 of them) until the mixture comes back together. DO NOT make toffee when it is raining or snowing. You will not get crunchy candy. You will get chewy candy that sticks to your teeth. Use BUTTER (not margarine, crisco, etc.). Don't cook it too fast. Goes from done to burnt in a few seconds (as fast as it takes to count 4 mississippis!). Hope that helps. Also, use a deep pot. If you don't, the mix will bubble up and over the pot while cooking. Candy is very tricky, and can still separate for reasons nobody knows.
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8 users found this review helpful

Broccoli in Roast Chicken Drippings

Reviewed: Jan. 29, 2012
It should be against the law to throw away chicken drippings. LOL! For all the "scaredy cats" who think pan drippings are "bad for you" just skim the layer of fat off the top. The bottom (darker color) of the "drippings" doesn't have fat! Sheesh!
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5 users found this review helpful

Happy Roast Chicken

Reviewed: Jan. 29, 2012
I always add about 10 stems of fresh thyme to the cavity as well. Truss your chicken (tie the legs together and tuck under the wing tips towards the body) to get a more thorough cook.
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12 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 24, 2012
Very, very, very good pot roast. And simple. I used Campbells roasted garlic mushroom soup because I love garlic. Loved it!
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3 users found this review helpful

Cavatelli, Broccoli and Mushrooms

Reviewed: Jan. 22, 2012
Yes, this is Cavatappi pasta in the picture. NOT Cavatelli. Pasta can really "bland" the flavor of the dish, it's individual preference. Add more garlic, EVOO, parmesean cheese or herbs of choice, and sometimes it's going to take a lot more to get the flavor/consistency you like in a pasta dish.
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2 users found this review helpful
Photo by Chez Sunfleur

Baked Cod with Boursin Herb Cheese

Reviewed: Jan. 10, 2012
I make this quite often using the canned ITALIAN DICED TOMATOES. It's divine!
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2 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Jan. 9, 2012
Separation Issue: Add 1/4 cup of light corn syrup (helps emulsify the sugar/butter). Also keeps the sugar from crystalizing. Grainy issue: Sugar has crystalized (it only takes one sugar crystal to start the chain reaction) due to not using corn syrup, too high heat or not cooking long enough. DO NOT scrape toffee from sides of pot when pouring out onto pan. Those are where the crystalize sugars (if any) will be and will separate your toffee, even at the end. Burnt issue: Could be the altitude. High altitude affects cooking process. You will have to add/subtract time depending on your altitude. Also, cook at slightly lower temps so it won't go from "done" to "burnt" so fast and/or crystalize. It happens FAST! Sticky, not crunchy issue: Humidity. Too much humidity in the air. Check humidity levels the day you will be making toffee. If it's high, or it's raining/snowing, it will make the candy "chewier." I know candy makers use copper pans. I think this is what remedies the heat distribution issue, but don't quote me on that as I have never cooked it out of anything made of copper. Hope those help. I learned them from about 10 years of trial/error/research. I even asked Dori Greenspan for her ideas on this subject (separating). She knew exactly what I was talking about-how frusterating it is, but had no suggestions. Sometimes candy just doesn't want to "play nice." These tips should reduce the frequency of incidents. It's very tricky to make candy! An art.
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