MSKATHARINEMSW Profile - (18825791)

cook's profile


Home Town: Pennsylvania, USA
Member Since: Aug. 2004
Cooking Level: Not Rated
Cooking Interests: Asian, Mexican, Italian, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking
Recipe Box 3 recipes
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Recipe Reviews 6 reviews
Broccoli with Mandarin Oranges
I made the dish in an effort to employ a recent harvest of Mandarin Oranges and Romanesco Broccoli. I served this over long grain brown rice. I liked it and plan to make it again. Pro's: Sauce was so delicious that I was sorry there wasn't more of it. Next time I will double the recipe for the sauce. Con's: The oranges. I tried 'em and I just don't prefer warm or cooked oranges. Next time I will either omit the oranges entirely or add them at the very end and not cook them. But the OJ for the sauce was great. I made a few changes, as follows: 1. Used honey instead of Molasses and added garlic like other reviewer suggested. 2. Added 2 sliced green onions and sauteed with garlic in oil to extract garlic flavor. Next time I will add the onion later in the cooking process as to not cook it too long. 3. For the health of it I used EVOO instead of peanut oil and less than the recipe called for. 4. Used Romanesco instead of broccoli and sauteed for a couple of minutes then added 1/2 C of H2O, covered and steamed for about 5 minutes with the oranges like the recipe calls for. 5. Added slivered almonds along with the sesame seeds.

4 users found this review helpful
Reviewed On: Dec. 16, 2010
Filet Mignon with Rich Balsamic Glaze
No Need to change a thing about this fab recipe. Why try to perfect what's already excellent? It's simple, fast and easy. DH (dear husband) loved it for his V-day dinner. A must for successful cooking is using quality meat, quality balsamic vinegar and quality dry wine. I used a lovely aged reserve Chianti. Buy only premium products it is worth the difference.

0 users found this review helpful
Reviewed On: Feb. 16, 2009
Hot or Cold Vegetable Frittata
A terrific recipe for a crowd with one small problem. NEVER ANY LEFT OVERS! I have made this dish for many guests. It makes an excellent make-ahead meal leaving the host or hostess time to socialize. I cut up the veggies very small, almost mincing them. When I saute' the veggies, I make sure to cook them long enough producing and extracting as much liquid from the veggies, which is then drained off before adding the veggies to the eggs. If not the excess liquid ends up coming out in the eggs during the baking process. ...not cool! Buon e cibo felice!

6 users found this review helpful
Reviewed On: Feb. 5, 2009

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