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    CocoaVan

    northern New Mexico, USA

    Chef #160617

    northern New Mexico, USA

    Joined: Aug 30, 2004

    8 reviews by CocoaVan

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Cameline Sauce
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      |  By Mille®

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    "I was really intrigued by this recipe but had absolutely no idea what it was nor how to use it - I thought maybe it was a dessert sauce. I couldn't find cameline sauce in The Food Lover's Companion so I tried Food in History by Reay Tannahill (Three River Press. Success!! Apparently this was used as a spicy cinnamon dipping sauce for roasted ..."

    Feb 8, 2005 on Food.com

    Recipe #25207

    Reviewed Pistachio Torte
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      |  By Teaspoon

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    "This is a great recipe - I've been making it for years. It's very versatile by changing the flavor of the instant pudding as Teaspoon says. I like the pistachio flavor but I also make it using butterscotch or chocolate pudding and garnish with toasted pecans or chocolate curls. This dessert disappears quickly! In one of my cookbooks this recip..."

    Oct 12, 2004 on Food.com

    Recipe #101695

    Reviewed Cashew Nut Butter Chicken
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      |  By *Marli*

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    "This is absolutely fantastic! Very mellow, buttery, soothing yet tantalizing with just a "bite" to it. I like how the cashews soften somewhat during cooking. I only made one change - I increased the coconut milk to 4 Tablespoons (1/4 cup to make it just a tad sweeter. My husband really enjoyed this recipe and he's not fond of coconut in any ..."

    Sep 21, 2004 on Food.com

    Recipe #51046

    Reviewed Five Colour Pretty Indian Pulao(Pilaf
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      |  By Charishma_Ramchandani

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    "I really liked this recipe because of the variety of colors & veggies. It has a wonderful aroma! I really appreciate your comments about the spices, tinala. Keeping what you said in mind, I used 12 green cardamom pods, 6 bay leaves, 12 cloves, and 2 cinnamon sticks (each approx 3 1/2 " long. I also used 1 tsp ground cumin instead of seed an..."

    Sep 21, 2004 on Food.com

    Recipe #74313

    Reviewed Kashmir Lamb With Spinach
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      |  By Fairy Nuff

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    "This was delicious! My husband and I both enjoyed it very much. I used 2 lbs boneless lamb cut into 1" cubes. I also added more fresh spinach - I'm guessing I used about 3 1/2 bunches - it's hard to say as I bought the spinach in a jumbo cello bag. I ended up adding another 1/2 - 3/4 cup cream in the middle of Step #7 because of the additional..."

    Sep 9, 2004 on Food.com

    Recipe #96621

    Reviewed Spicy Chicken
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      |  By Pets'R'us

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    "I used 3 lbs boneless chicken breasts cut into thirds (the ones I bought were HUGE - if they had been smaller I would have cut them in half. I also substituted 2 TBS minced freshly roasted & peeled HOT Hatch green chile because that's what I have on hand (it's chile-roasting season here in northern NM - yea! I then baked the chicken in a dutch..."

    Sep 9, 2004 on Food.com

    Recipe #47156

    Reviewed Katie's Chocolate Chip Cookies
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      |  By Kevin McGinley

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    "This is an excellent recipe - I like the perfect balance of the butter/shortening and the brown/white sugars. The cookies are really light without the usual dominating taste of brown sugar. The only thing I changed (because I live at an altitude of 7200 ft is that I added about 2 Tablespoons flour to the dough after I baked a few test cookies.-..."

    Sep 9, 2004 on Food.com

    Recipe #22765

    Reviewed Lamb Meatballs with Spicy Tomato Cream Sauce
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      |  By Kelly M.

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    "The reviews were so positive for this recipe that I boldly decided to quadruple it before I even made it. I'm glad I did because the flavor is glorious! I decreased the amount of sugar by half because, like Lizzie-Babette, I didn't want a very sweet sauce. Other than that I didn't change a thing. I thought the spices were perfect - smoothe and c..."

    Sep 1, 2004 on Food.com

    Recipe #64112

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