millie201188 Profile - (18962046)

cook's profile


Home Town: New York, USA
Living In: New York, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Dessert
Hobbies: Camping, Walking, Photography, Reading Books, Music
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Stuffed Shells
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Recipe Reviews 16 reviews
Candied Almonds
Pretty good, something different. I halved the recipe and added 1/8 tsp ground chipolte powder. If I was to try this recipe again, I'd definitely add a bit more chipolte powder, maybe 1/4 tsp. Any heat that was there was outweighed by the cinnamon sugar. And WOW are these nuts SWEET!! But I guess that's what you get with candied almonds haha. I was looking for a recipe more close to what an old family friend referred to as "Vodka Nuts" Unfortunately, this recipe wasn't similar enough so the quest continues. I also sprinkled a little salt on the nuts after I separated them. I let the syrup reduce down as much as possible before adding the almonds. I think this really helped the almonds from getting soggy. As others have posted, it is so important that you reduce the syrup as much as possible or you will end up with mushy almonds. I boiled down the syrup and almond mixture until the sugar started searing to the pan and that seemed to be the perfect time to remove them from the heat. Separating the almonds on the wax paper was very easy and made clean up easy. All and all this recipe is very versatile and forgiving so I think it is worth the try :)

2 users found this review helpful
Reviewed On: Feb. 29, 2012
Creamy Au Gratin Potatoes
Followed recipe EXACTLY as written, all I got was giant burnt on mess, and a curdled cheese soupy-undercooked casserole. My suggestion- try another recipe. I have no idea how this could have turned out so terrible.

6 users found this review helpful
Reviewed On: Dec. 22, 2009
Restaurant-Quality Baked Potato Soup
hmm... when i read all the rave reviews i was SO excited. baked potato soup is my favorite, i always get it at my favorite restaurant. but this to me tasted more like instant potatoes than anything else, and i felt the chicken broth really over powered the flavor. i think next time, i will go with a recipe which uses real potatoes as the base. the texture was strange, runny/glue like. i would try another recipe if you're looking for a real restaurant style baked potato soup.

4 users found this review helpful
Reviewed On: Aug. 10, 2009

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