Cristina Bacor Recipe Reviews (Pg. 1) - (180461472)

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Cristina Bacor




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Chickpea Curry

Reviewed: Feb. 16, 2014
My husband and I really liked this dish. We have a few suggestions: grind all your spices in a coffee bean grinder before adding them. This way you're not having to pick through pieces of cinnamon or biting into a whole clove. Also, I would cut the cayenne by 2/3 - our dish was so spicy! Skip the fresh cilantro, I did.
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Spinach Enchiladas

Reviewed: Jan. 26, 2014
Very easy recipe and good tasting. I substituted olive oil for the butter. I also cooled the filling mixture before folding in cheeses. After baking, I quickly put enchiladas under a broiler to melt the cheese to a gooey consistency.
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Mama's Best Broiled Tomato Sandwich

Reviewed: Jan. 25, 2014
We loved it. Modified the recipe just a bit. We didn't have grated Parm so we used crumbled. You don't get the same look, but the taste is the same. I also think the crumbled Parm works better for the spread. Use dense bread or toast your bread a little more than you usually like.
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Vegetarian Korma

Reviewed: Jan. 19, 2014
I was excited about this recipe because I love vegetarian korma, but there was something missing. I followed the recipe as written, except I only used one potato. Two potatoes is just way too much. I like things with crunch so next time I might add more cashews. The kormas I have had at my favorite Indian restaurants have a sweet element to them. I feel like the recipe needs a sweet fruit maybe a cranberry or a grape.
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