Cohornfan Profile - Allrecipes.com (18860650)

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Cohornfan


Cohornfan
 
Home Town:
Living In: Denver, Colorado, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian
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Recipe Reviews 14 reviews
Exquisite Pizza Sauce
Excellent recipe! I used a little less honey and I increased the garlic because I know what my taste buds like, and I didn't dried basil or marjoram, so I subbed Italian seasoning. I'm realize I'm giving this five stars based on my modifications....but I figure readers know what their taste buds like, so what's the harm? My view is this sauce can have numerous modifications and turn out beautifully. Don't leave out the anchovy paste would be my only strong caution - it doesn't make the sauce "fishy" or weird - it makes it savory. It is the secret ingredient as far as I am concerned. Took the advice of another reviewer to multiply the dry ingredients by eight; very helpful.

0 users found this review helpful
Reviewed On: Jun. 26, 2013
Cheesy Thumbprint Appetizers with Hot Pepper Jelly
I thought this was a good base recipe - but I found the cheese cracker part to be a bit bland. The second time I made the recipe, I added 3/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder, and I thought the crackers tasted much more savory. I also had to cook them a bit longer, but that may be because I'm in Denver (high altitude) Makes a great Christmas party appetizer if you have red and green pepper jelly!

2 users found this review helpful
Reviewed On: Dec. 13, 2012
Merritt's Butternut Squash Gratin
This was awesome! I followed the recipe exactly except due to oven availability issues, I followed the suggestion to do most of the cooking on the stovetop. Couldn't find any Gruyere, so I used some sharp sheep's milk cheese instead, but I really think you could use any sort of "bitey" cheese and it would be fantastic. Making it again this week for a pot-luck! Thank you so much for this recipe!

2 users found this review helpful
Reviewed On: Nov. 14, 2012
 
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