METROWESTJP Profile - (18114449)

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Home Town: Burlington, North Carolina, USA
Living In: Tallahassee, Florida, USA
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
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  • Fudge
  • Fudge  
    By: Dana
  • Kitchen Approved
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Recipe Reviews 13 reviews
Irresistible Irish Soda Bread
I loved this bread. No idea whether or not it's "authentic" as I've never had Irish soda bread before, but I really liked it. It has a slightly sweet taste, almost like a cake or a doughnut, but not as sweet. It crumbled a lot when I tried to slice it. I served it with slices of Guinness-infused Irish cheddar and pear as a snack before dinner on St. Patrick's Day. I would definitely make this again, if not for authenticity then for taste.

5 users found this review helpful
Reviewed On: Feb. 13, 2011
True Bangers and Mash with Onion Gravy
This was my first time having Bangers & Mash. It wasn't bad, especially the gravy, but a little too time consuming as written for a simple meal. I would suggest getting the potatoes on the stove first, then brown the sausage, put it in the oven, sautee the onions and start reducing the gravy before mashing the potatoes. Also, it took me at least half an hour to boil the gravy down by half, probably because of the humidity here in Florida. I turned on the A/C to draw some of the moisture out of the air and it seemed to help speed things up. The potatoes seemed a little dry as is, so I tossed in another splash of milk. Adding a splash of beef broth to the potatoes might not be bad, either.

36 users found this review helpful
Reviewed On: Feb. 13, 2011
This was my first time eating ratatouille. I followed the recipe exactly, except that once it was done cooking, I drained off the juice, reduced it by half in a saucepan then returned it to the veggies. It was delicious! I ate it by itself this time. Next time I'll try serving it over rice and sprinkle the cheese on top after it's plated. Maybe try different types of cheese.

2 users found this review helpful
Reviewed On: Jan. 11, 2011
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Cooking Level: Beginning
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About me: I received my culinary degree from Paul Smith's… MORE

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