Rudi Profile - (16924713)

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Living In: Stamford, Connecticut, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
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Recipe Reviews 8 reviews
Beef Bourguignon I
Fabulous and worth all the time invested! I made a few changes: used pinot noir because I couldn't find burgundy, didn't use the 2 onions in the last step but substituted with cut carrots which tasted amazing, used only 1/2 lb of bacon because I had maple bacon and didn't want to "maple- up" the dish. I also skipped the step of deglazing the pan with the marinate and just put the onions and carrots in and they deglazed the pan. I served it over mashed potatoes and it got raves for being such a decadent meal. I would totally make this again with the goal of impressing another group of friends.

2 users found this review helpful
Reviewed On: Feb. 20, 2012
Refried Beans Without the Refry
So good and so much better for you than what you get in the cans!! I used dried pink beans, added 4 chicken bouillon cubes to the 9 cups of water at the start of cooking and used jarred jalapeno rings because that is what I had in the house. Otherwise, I followed recipe as listed and this made a delicious side dish for fajita night. If you have the ingredients and the time, this is the way to go with refried beans.

1 user found this review helpful
Reviewed On: Feb. 12, 2012
Double Layer Pumpkin Cheesecake
I would give this a 5 except that since I don't like cheesecake I can only give feedback, secondhand. I made two of these for Thanksgiving and everyone who ate them raved about them. I doubled the recipe for 2 pies and tossed an extra pack of cream cheese and an extra egg into the mix, based upon other reviewers. I served with Redi-Whip, you know, cream vs. oil. : ).

4 users found this review helpful
Reviewed On: Nov. 29, 2011

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