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Home Town: Easton, Pennsylvania, USA
Living In: Fort Myers, Florida, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Nouvelle, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Knitting, Sewing, Reading Books, Wine Tasting
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Recipe Reviews 3 reviews
French Baguettes
This recipe ROCKS!!!! I am an accomplished cook/chef in many areas but have always steered clear of bread...just always thought it would be difficult, etc. Because it is so expensive in both the bakery & supermarket, I always assumed it meant that bread baking is a difficult art to master. Well, out of necessity...(my elderly mother who is diabetic, and is now in end stage renal failure, and on a severely restrictive sodium diet), I realized that if I don't make bread for her, she will buy the high sodium stuff in the store. So, I tried this recipe tonight, and it's all I can do to keep myself from eating it all up myself. One thing I did different, and it's only because I perused at least 15 recipes prior to deciding on this one. Whenever I've purchased baguettes at the bakery, they've always had this yellow crunchy stuff on the bottom, and sprinkled on the top. One recipe I came across mentioned sprinkling cornmeal on the baking sheet before placing the baguettes on it. A lightbulb went off in my head...hahahaha So, I went to the local health food store, and bought some pollenta/corn meal. I sprayed the baking sheet with oil., then sprinkled the sheet with the pollenta/cornmeal. I then rolled the baguettes in it. After that, I did the egg yolk wash. As a finishing touch, I lightly sprinkled some of the pollenta/corn meal on the top of each loaf. As I already mentioned, I've been eating it like crazy. Absolutely killed me to finally vacuum seal one loaf for my parents.

2 users found this review helpful
Reviewed On: May 3, 2008
Shrimp Cream Cheese Spread
I have a difficult time following a recipe, I always have to alter it in some way or another. It's the day before Thanksgiving, and I'm making all those last minute things. One thing that has always been on our table every Thanksgiving has been celery stuffed with cream cheese. Now that "I've" been the one cooking the holiday dinners the past few years, I'm final able to spice things up a bit, hahaha. I substituted a 6oz can of fancy lump crabmeat for the shrimp, added 2 TBSP of fresh chopped parsley, and added a tsp of Emeril Lagasse's essence spice (you don't have to buy it, I got the recipe last year when I made his cranberry glazed Turkey breast). I used all the other ingredients such as the lemon juice and hot sauce. I think it tastes fantastic. Not sure if anyone else will like it tomorrow or not, but I do, haha. It has a slight 'kick' to it, not overwhelming at all.

14 users found this review helpful
Reviewed On: Nov. 21, 2007
Savory Crab Stuffed Mushrooms
I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the mushrooms the night before.I sliced the butter into cubes & microwaved it until it was melted. I dipped each mushroom cap into the melted butter. I accidentally added wine to the stuffing.So,I added the entire 16 oz of crabmeat. I shredded the gruyere and chedder with the other ingredients, & stuffed the mushrooms. I put them in the fridge overnight. I baked them in the white wine, and they were wonderful. day later, I found out something else that makes them even better. I baked them in the oven at 400 degrees. I wasn't ready to eat them when they were done, so I left them in the oven, & turned the oven off.2 hrs later I was ready to eat them, but they were cold.I put the pan in the microwave for 2 minutes and re-heated them. Well...OH MY GOD!!!!! They were incredible...I thought I had died and gone to heaven when I just ate them.It seems that they are best if you bake them, let them cool,then re-heat them just prior to serving them. Adding wine to the stuffing mixture, and marinating overnight makes a difference also. The first time I served them, they were cooked, but the inside portion of the mushrooms were still white, although soft and warm. When I baked them tonight, let them sit, and then re-heated them...I ended up with that really nice soft, brown, totally immersed in butter mushroom through and through...and the crabmeat stuffing really popped.

268 users found this review helpful
Reviewed On: Dec. 27, 2006

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