NonnaWickwire Profile - (19671003)

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Home Town: Camp Lejeune, North Carolina, USA
Living In: Viera, Florida, USA
Member Since: Aug. 2011
Cooking Level: Intermediate
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Recipe Reviews 7 reviews
Creamy Rice Pudding
This is just delicious! I used our leftover rice from dinner, which just happened to be about a cup and a half. I used Mahatma Valencia short grained white rice. I used whole milk, and a whole teaspoon of vanilla. Right before pouring into serving dishes I stirred in 1/4 t. of ground cinnamon and nutmeg. Then when serving, I sprinkled a little more nutmeg on top, and a squirt of whipped cream from the can. Um Um Um. Thanks for a great use for leftover rice which I usually end up saving, only to throw away later!

0 users found this review helpful
Reviewed On: Apr. 17, 2015
Foolproof Rib Roast
I was very tentative about using this recipe as I was working with a 12 lb organic rib roast, which was very expensive, as well as using this roast as part of our Christmas dinner. I followed the instructions exactly, and pulled it out at a temp of 135 degrees. I let it sit for fifteen minutes, then we sliced it and it was absolutely PERFECT! I was concerned when we turned the oven back on for the final reheat as the interior temperature was 130 degrees. It took about 40 minutes for the oven to reheat the meat and bring the temp up to 135, which made a lovely medium rare roast. Kudos for a great roasting technique!

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Reviewed On: Jan. 3, 2015
Beef Stroganoff III
When it goes in your mouth, it makes you go, "mmmm!" Made this today and it is absolutely delicious! We used leftover filet mignon, so the meat was melt in your mouth tender. Another substitution we used was Freixenet Champagne for the white wine. I sautéed each stage separately and then put them together at the end so I could have room in my pan for a good golden browning on the mushrooms and scallions. I also used fresh mushrooms. Because I am gluten free, I used gluten free all-purpose flour to thicken the sauce with a pinch of Xanthum Gum. Serving for my husband over big fat egg noodles.

2 users found this review helpful
Reviewed On: Oct. 10, 2014
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