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Joined Date: May 29, 2006
Birthday: Jul 31
"Made lo-carb by replacing breadcrumbs in the meatloaf, and for coating the meatloaf, with crushed porkrinds. Delicious. The coating with crushed rinds made the meatball nice and crunchy and the rinds in the balls gave a nice subtle background flavor. Used chopped up roasted peppers and added some melted bacon grease for more flavor. Allowing m"
"I am not a fan of chicken, so I am always looking for a new recipe to make a bland meat interesting. This recipe did the trick. The flavor of the chorizo filters into the chicken, while the chorizo stuffing gives a welcome textural contrast. I am on low carb, so I substituted crushed pork rinds for the bread in stuffing. I also used asiago chee"
"Yum, yum, yum. My Christmas dinner party started off right with these stuffed mushrooms. The creaminess and moistness of the finished product puts these mushrooms way above all the others. Love the sherry/olive oil marinade. This adds a flavor that is unique and pleasing. I made the stuffing the day before and refrigerated until needed. I ju"
"I hate cooked raisins, but in this recipe, they are like no raisin that I have eaten before. The flavors of raisin, apricots, and nuts melt together to form a unique flavor. The texture is soft, but a bit chunky due to the nuts. The dough almost melts in your mouth. This will become a new favorite for our family over the years!! Thanks, Ina."
"Delicious, and so different. I was a bit wary......6 hours in the oven seemed like too much.....but it really works. After an hour the amount of liquid that comes out of the apples is a little scary, but it all goes away, leaving this sticky sauce that is tart and sweet. Served this with a homemade gnocchi dish for a dinner party and it was a s"
"This is the best gnocchi recipe that I have ever used. The gnocchi come out light and airy, with a flavor that is distinctive (I think it is due to the nutmeg, which is not at all overpowering). I served it with a basil pesto for a dinner party and everyone loved it, especially how light an airy they were. Delicious."
"Who would believe that sausages could taste sooooo juicy and good? The flavors go together perfectly, with the balsamic cutting the greasiness of the sausage and the roasted grapes creating a stark contrast to the heartiness of the sausage. Next time I will double the number of grape sauce ingredients. The flavor that lingers in your mouth afte""