J. Nightingale Profile - Allrecipes.com (18195234)

cook's profile

J. Nightingale


J. Nightingale
 
Home Town:
Living In: Boonton, New Jersey, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Kids, Quick & Easy, Gourmet
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About this Cook
A family of 4 - my big reason for cooking is for them
My favorite things to cook
comfort food. really "big taste" food. food that the spice does not overwhelm the flavor.
My favorite family cooking traditions
Mom was a really good "basic cook", cook. Our ethnic background is WASP = pretty boring food - but, Mom gave me a wonderful appreciation for the taste of food. Since Mom's motto was, "you have to at least try it", I am up for most anything!
My cooking triumphs
Holiday meals
My cooking tragedies
I can't say that I've had a big one --- perhaps I am not adventuresome enough. My kids would say my biggest flop was anything that includes cous-cous. I have to admit, I just can't do a good cous-cous!
Recipe Reviews 19 reviews
Spicy Tomato Cream Sauce
Pretty good! A nice sauce with a bit of a zip to it. I wanted something a bit different than traditional sauce for some chicken mozzarella ravioli. I was looking for a cream based sauce and didn't want it to be very heavy so this looked like it would be interesting. I used Mr/Mrs T bloody mary mix for the juice and only 32 oz. I was afraid with so much liquid, the sauce would be too thin for our taste. I also drained the diced tomatos for the same reason. The sauce turned out the consistancy we like. A very easy recipe to add spice to your pasta. A keeper for sure.

6 users found this review helpful
Reviewed On: Jan. 10, 2011
Mushroom Port Wine Sauce
I wanted a sauce for lamb chops. Normally, I would grill the chops and serve plain, but I wanted some extra flavor. This was unbelievable. I didn't measure the mustard, but it was much less than the 1/4 cup called for - I wanted to insure I tasted the port with the lamb, and didn't want an overwhelming mustard flavor. Other than that, kept everything the same. It was yummy! Served with seared lamb chops, smashed potatoes, and steamed cauliflower.

6 users found this review helpful
Reviewed On: Oct. 16, 2010
Tomato Soup I
Excellent! My husband actually said it was the best tomato soup he has ever had....I told him that was exactly what the recipe creator said :) I pureed most of the tomatoes, as one reviewer suggested, and left only about 1/4 of the tomatoes "whole". I liked the creamy-ness, with just a bit of texture from the tomato. A happy discovery - I made the base ahead of time, just so I would have less work to do at the end of the day. This allowed the mixture to cool, eliminating the need to heat the cream so it wouldn't curdle. I added the cream when we were ready to eat, and heated the entire thing at one time. Served with grilled swiss cheese and tuna sandwiches and marble rye. It was a yummy dinner!

9 users found this review helpful
Reviewed On: Oct. 14, 2010
 
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