Monica Profile - (18492720)

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Home Town: Norfolk, Virginia, USA
Living In: Richmond, Virginia, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Grandma's Chopped Liver
I was staying with my elderly mother and she was having problems with anemia. In addition to her iron supplement I looked up on the internet other iron rich foods that I could make for her. Liver is right up there at the top and I found this recipe. OMG it is good! The three textures of onion (boiled, fried and raw) plus the hard boiled eggs add tons to the texture and flavor. Reminds me of when we used to get really good chopped chicken livers from the Jewish deli as a kid. Now I make it all the time. It's so easy! Thanks for sharing AJ.

18 users found this review helpful
Reviewed On: May 7, 2010
Vegetarian Bean Curry
I have made this a number of times. Wonderful! Great as-is but I made a couple of modifications on later tries that I liked too. I use 3 different color beans (plus the kidney bean is one I just don't care for). Use the special multi-color jumbo raisins for a beautiful presentation. Once I added an extra can of tomatoes right at the end and they were larger pieces and bright red and the contrast was beautiful. I have also added coconut milk sometimes and that was very nice too. Very easy! I used the small orange lentils as suggested and they worked perfectly every time without having to pre-cook them. Just love this recipe and it is quite easy. Also nice to know I have a really fabulous thing to serve my vegetarian friends.

2 users found this review helpful
Reviewed On: Feb. 21, 2009
Pork Tenderloin with Dijon Marsala Sauce
OMG! The house smells wonderful while making the sauce. I have made it several times as written and it is just perfect. Browning in the Dijon Mustard first somehow seals in the juices or something as the pork tenderloin, even without the sauce, was the best I ever had. Add the sauce and it is heaven! Other times I have used half and half instead of heavy cream as it was what I had on hand and it turned out just as well. The last time I made it I threw in a box of sliced baby Portobello mushrooms and that was a nice addition too. This recipe is VERY easy and will really impress everyone with the flavor and tenderness of the pork, not to mention the enticing aroma while the sauce simmers and reduces. I am not ordinarily a Marsala fan but love it in this dish. Just the right flavor to compliment the pork well. Fabulous recipe! Thanks!

1 user found this review helpful
Reviewed On: Feb. 19, 2009
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