Na Profile - (180854032)

cook's profile


Home Town: Jersey City, New Jersey, USA
Living In: Torrance, California, USA
Member Since: Oct. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Healthy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Reading Books, Music, Wine Tasting
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Recipe Reviews 14 reviews
Chef John's Coq Au Vin
Who could resist trying a "5 Star Recipe of the Year"? Not me. Followed the recipe almost exactly. For some reason got it in my head that it called for boneless, skinless chicken thighs and actually made a special trip to the grocers for them. It was still absolutely delicious and there was no fat to skim during the final reduction and no bones to deal with while gobbling it down! So tasty we licked our plates!!

3 users found this review helpful
Reviewed On: Jan. 7, 2015
Chocolate Rum Balls I
My Mom used to make rum balls that were so strong it would bring tears to your eyes. I was looking for something a little more main stream and these, moist, delicious, chocolate-y rum balls are the ones!!! I read a lot of the reviews and picked up some excellent tips. Change the yield to 37 and one crushed box of vanilla wafers gives you exactly the amount called for. I still used the 1/2 cup of rum too! I used Captain Morgan Spiced for a really delicious flavor that even my daughter, who doesn't drink liked. The melon baller made it easy and less messy, just coat it with powdered sugar between balls to keep from sticking. This is a great recipe and I highly recommend it! Thanks, Farmlife!!

3 users found this review helpful
Reviewed On: Dec. 14, 2014
Turkey in a Bag
My first time using a cooking bag for a turkey, or anything for that matter. After reading the reviews I too rubbed the bird inside and out with butter. Sage and onion in the cavity and garlic, paprika and our favorite Cajun spice blend, Konriko, were sprinkled on the outside. You don't even have to truss the wings or legs, just pop it in the bag! My only concern with this recipe is that the cooking time seems WAY off. We checked our 15 pound bird at the 2 & 1/2 hour mark and it was already 190 degrees!!! But man was it moist and delicious!! Thanks!

2 users found this review helpful
Reviewed On: Dec. 1, 2014

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