Topsail Beach, North Carolina
Member since Jun 2006
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"Excellent method of cooking corned beef. I had the opportunity to take a week long cooking class at the CIA (Culinary Institute of America). Chef indicated that the most favor was usually frying/sauteing/searing with baking/roasting in the middle and steaming then boiling a the end. Therefore, toss raw shrimp with olive oil and a sprinkle of kos..."
"The apples went well. The caramel was difficult to get right. The sugar melted without a problem but I think you need more water than just "a spoonful". My butter broke down almost immediately when the sugar was at the right color and I added the butter to the recipe. I haven't made caramel previously so I not certain what went wrong. I know ""
"I thought the recipe was very good--my wife thought it was excellent. I added halved seedless grapes and a sprinkle of feta cheese on the top. Delightful light salad that would appeal to a lot of individuals. Certainly only minutes to prepare.""
"Beautiful presentation and fairly easy to do. I use Pepperidge Farm puff pastry which is square instead of rectangular which I think Laura obtains. Consequently when the dish was prepared, each person got half of the horizontal slice rather than a total horizontal slice from side to side. I rolled out the top sheet some to try to make it fit o""
"Very easy to do and delicious. Most people have a very limited exposure to endives, but the ones I served this to have really enjoyed it. The first time I made it, I trimmed the stalk as much as possible. This was a mistake, because it was difficult to turn the endives over in the pan without them falling apart. The second time I halved each e""