catvan Profile - (16700795)

cook's profile


Home Town: Fresno, California, USA
Living In: Gilbert, Arizona, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests:
Recipe Box 2 recipes
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Recipe Reviews 2 reviews
Buttermilk Syrup
I am certainly no chef, but I am a bit of a foodie, and this is one of my favorite recipes ever. I have made this SO many times, it is considered a standard item in my fridge. It gets raves across the board. The first time I made it, it was for a Christmas brunch, served over the fluffiest waffles. YUM! After that I figured we should have it instead of storebought syrup, as storebought syrup just doesn't compare. I have made it several times using a 50/50 Stevia/sugar mix and there is no notable difference. It's amazing over an oven pancake (another Christmas recipe turned throughout-the-year treat.) Also, I always make it with buttermilk powder instead of liquid buttermilk, and it's always amazing. Keeps in the fridge for weeks, just reheat to liquify. Do use a BIG pot as it foams quite a bit.

1 user found this review helpful
Reviewed On: Jan. 10, 2011
Eggplant, Zucchini and Sweet Red Pepper Stew
Wow! This is tasty stew. I came home from the food co-op today with eggplant and only 2 small zucchini, among other things. I had no idea what to do with the eggplant, as I had never cooked it before. This recipe suited the ingredients I had on hand to a T, so I tried it even though my family isn't much for a great variety of vegetables. I'd be willing to eat this for a week if they won't. Lots of chopping, but well worth it! I didn't have marsala, so used vegetable broth for the water and wine. Had to chop most of the veggies small to increase the likelihood of my brood eating it, but left the zucchini and eggplant in chunks and added some ready-made meatballs (they love those). Also, had no basmati, so used ready-cooked brown rice instead. Wonderful flavor comes from the fresh herbs, garlic and tomatoes. Also added some bay leaves. Red pepper really gives it a kick! YUM! I'm going to serve it over crunchy garlic bread with fresh parmesan cheese on top. Can't wait. Hope they like it, too.

7 users found this review helpful
Reviewed On: Jul. 3, 2010

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