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Cream of Cauliflower and Stilton Soup

Reviewed: Nov. 16, 2004
I think this is the best recipe i've found for cauliflower and blue cheese. I used approx. 1kg cauliflower head (before the leaves and stalk were removed) and as stilton was sold out in my supermarket this evening, i used 150g castello blue, which isn't as crumbly - but has the same mild creamy taste as blue stilton. (I'm going to experiment with Danish blue next time) ;) I also used a little less pepper (I crushed 1 tsp of white and 1 tsp of black pepper corns, and used about 3/4 of the total). The sherry addition really adds to the taste. :) Will definitely be reusing this one. :) update: okay, i've since tried this with stilton which i find just isn't strong tasting enough, and also with danish blue - which turned out to be the exact flavour i was looking for. :) so if you're a blue cheese lover, danish blue's your man! :)
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19 users found this review helpful

Chicken Bolognaise

Reviewed: Dec. 1, 2004
definitely needed some seasoning, so i added salt, freshly ground black pepper, and about a tablespoon of red wine vinegar and it tasted fine. and unless you're tiny eaters, this does definitely not make enough for 8 people - it's just barely enough for 4. :)
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9 users found this review helpful

Chicken Pesto a la Lisa

Reviewed: Mar. 26, 2005
really enjoyed this dish, there's a fantastic range of flavours. there's 2 of us but we always cook for 4 (saves cooking time during the week, as we both have full time jobs), and discovered that a night in the fridge allows the flavours to develop even more, so it's extra delicious on reheating. :)
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1 user found this review helpful

Spicy Pumpkin and Sweet Potato Soup

Reviewed: Mar. 26, 2005
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. ;) **UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. ;)
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23 users found this review helpful

Chicken Alfredo

Reviewed: May 3, 2005
the only ingredient adjustment i made was that i used cream cheese with herbs which also meant that i needed no added salt or pepper. i did find that i needed more than 5 mins to cook the veggies. i also covered the pan when simmering the veggies, and that ensured that the sauce didn't evapourate and get too thick. excellent recipe!
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1 user found this review helpful

Chicken Dijon

Reviewed: Jun. 13, 2005
That was absolutely fantastic! :) I've just finished eating, and ran to the computer immediately. ;) The only things I changed were: I sliced the chicken to increase the cooking time, and didn't put it in the oven - instead I added the chicken pieces back to the sauce once it was ready and reheated. I also used taragon mustard as I didn't have dijon handy. Absolutely excellent recipe. :)
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18 users found this review helpful

Chicken Pot Pie II

Reviewed: Mar. 18, 2006
my first time making chicken pot pie, and i'm more than happy with the result! was quite soupy, but after reading other reviews, i wasn't surprised - may use a little less milk next time. flavour was delicious! definitely will be making this on a regular basis. didn't use frozen veggies (freezing vegetables removes a lot of vitamins), so my 2 cups of veggies consisted of half a green and half a red pepper, plus parboiled diced carrots. orgasmically good! =o)
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1 user found this review helpful

Chicken Livers Stroganoff

Reviewed: Apr. 18, 2006
great dish! really enjoyed this 'twist' on chicken livers - the sherry and sour cream give it a really tangy flavour. tastes even better next day. will definitely be making this again. :)
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1 user found this review helpful

Cream of Cauliflower Soup I

Reviewed: Sep. 18, 2006
i followed the recipe word for word and it turned out fantastic. we're more than happy to have leftovers again tomorrow - in fact, we're looking forward to it! delicious recipe. we ate it with garlic bread and it was a perfect accompaniment. :)
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1 user found this review helpful
Photo by rua

Cafeteria Macaroni and Cheese

Reviewed: Oct. 5, 2006
really nice recipe, but we found that there was way too much cheese (and we love cheese). i also added 150g chopped bacon and omitted the salt (because the bacon is salty in itself). next time i'll try it with a little less cheese and let you know how it went. :)
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1 user found this review helpful
Photo by rua

Baked Stuffed Pumpkin

Reviewed: Oct. 21, 2006
I don't know how big your pumpkins are, but the amount of filling I made (exactly as the recipe says) made twice as much as would fit in the pumpkin. :) I also found that 1 hour wasn't long enough for the pumpkin to be soft enough to mix through. Saying that, I'll definitely be making this again (using the other unused half of the filling that I stuck in the freezer), but will try baking for 1.5 hours or longer. Flavours are delicious! It's definitely a keeper. I served this with Turkey Loaf and some rice, and it was thoroughly enjoyed. :)
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5 users found this review helpful
Photo by rua

Turkey Loaf

Reviewed: Oct. 21, 2006
I'll have to admit I made this with chicken, but it was still absolutely great. The chicken seasoning I used also included salt, so instead of 2 tsps of salt, I used 1 tsp of salt and 1 tsp of chicken seasoning, and it worked out perfectly. I also used a little less breadcrumbs. I served it with baked stuffed pumpkin, and it was totally consumed, with compliments. :)
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1 user found this review helpful

Smoked Salmon Pasta with Scotch

Reviewed: Dec. 27, 2006
Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder. :)
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20 users found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Mar. 11, 2007
I followed the recipe to the T, using 50/50 white and chestnut mushrooms - the result was delicious. It's the perfect accompaniment to Veal Fricassee. Although I made enough for 6, the whole lot was devoured by 4 people and I was asked to share the recipe. ;)
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2 users found this review helpful

Slow Cooker Chili II

Reviewed: Mar. 14, 2007
We loved this chili recipe, it was absolutely delicious. I halved the amounts to make it for 4, but kept the original amount of garlic and increased the amount of hot pepper sauce. This one's certainly a keeper - we'll be using it regularly. :)
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3 users found this review helpful

Lahmahjoon (Armenian Pizza)

Reviewed: Jun. 27, 2007
this was a very interesting way of making pizza! because we're a household of 2, we had it 2 days in succession. first day i thought there was a tiny something missing, so i added some salt to the remaining mixture, and the next day it tasted perfect. i soaked the tortillas in water before i spread the meat mixture on them, and that stopped the base drying out too quickly while cooking in the oven, as we wanted to put some chopped lettuce and tomato in the centre and roll them up. i found 230 degrees a little high on the first day, so on day 2, i heated the oven to 200 degrees and it was perfect. i also served it with some guacamole and sour cream. yummy! :)
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1 user found this review helpful

Guacamole

Reviewed: Jun. 27, 2007
excellent guacamole recipe! tastes even better the next day! the only adjustment i made was to add some dashes of worchestersauce to it.
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5 users found this review helpful

Mustard Crusted Tilapia

Reviewed: Jul. 17, 2007
this was good! italian bread crumbs aren't something that i've ever found in europe, so i added some italian herbs to the paste instead, and sprinkled the fish with fine breadcrumbs (paneermeel) and seasoned with sea salt. came out delicious. will definitely make again.
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10 users found this review helpful

Monkfish Provincial

Reviewed: Jul. 17, 2007
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! :)
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75 users found this review helpful

Chunky Tomato Potato Soup

Reviewed: Jun. 1, 2008
we enjoyed this, but it definitely needs a bit of tweaking. i love stew type soups, but this was really stodgy! i scaled it down for 4, which required half a can of tomatoes, but i ended up chucking in the lot. i might omit the cornstarch next time and see if that helps. i also threw in a handful of elbow macaroni. next day when reheating it, i added some white wine and some water to it to give it a bit more liquid consistancy, and added some lemon juice and it made a world of difference. i served it sprinkled with grated cheese. think i'll add some red bell pepper next time for a slightly fruitier taste too.
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4 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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