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"I made this recipe as stated and it turned out so well. The family loved the recipe and this will definitely be served again. It is a keeper!""
Oct 23, 2011 on FoodNetwork.com
"Made this recipe this week for dinner. It turned out tasty. I marinated boneless chicken breats for 4 hours. I did not add the radicchio, as I did not have it on hand. I placed the chicken in between plastic wrap and pounded them, until they were all one thickness. That helped in the grilling process. This was a great, easy and tasty midweek din""
Aug 22, 2011 on FoodNetwork.com
"My husband and I loved this recipe. The recipe itself was a great twist to the normal midweek salad. I did substitute artichoke hearts for the hearts of palms, due to what was in my pantry. Artichoke hearts are a great sub for hearts of plam, as they are similar taste and texture. The combination with avocado was great. This has a combination of "
May 27, 2011 on FoodNetwork.com
"This was a fantastic recipe. I had bought lobster ravioli from Costco and was looking for a nice sauce to make a complete dish, with the ravioli. I chose this recipe and was not disappointed. It was easy to make and the whole dish turned out fabulous. I followed the directions for the sauce and it was lovely. My husband raved about the dinner and"
May 3, 2011 on FoodNetwork.com
Reviewed Meril's Kicked Up Mac and Cheese
"My husband had told me of a childhood dish his mother made that was similar to mac and cheese but with ham and breadcrumbs. Sadly his mother was deceased before I met him, so I was never able to ask for a recipe. This Easter I served ham and had leftovers, so I set out trying to find a recipe similar to what he remembered as a favorite childhood d"
Apr 26, 2011 on FoodNetwork.com
Reviewed Emeril's Chili
"I am giving this recipe 4 stars, only because it did need tweaking. But the end result and flavor, with the tweaks, it was a 5 star! As other reviewers stated, one must reduce the amount of the broth by half of what is stated. I used 4 cups and it worked out well. I also added some chopped green bell pepper and a small can of mild Mexican green chilies. Since we like the dish to have a little heat, but not scorching, I used 1/2 tsp of red pepper flakes and 1/4 tsp of cayenne. That suited us very well. The condiments at the end, are fabulous (minus the jalapenos) and truly make the dish outstanding in flavor and very colorful. All and all, this is a very good chili recipe. My husband loved it and it was a great ending to a very stormy day. I will definitely make this recipe again.
Feb 20, 2011 on FoodNetwork.com
"I made this recipe this evening and it turned out very good. I did use hoagie rolls to make the recipe into sandwiches. I served this with a side salad and my husband yummed all thru dinner. It was an easy and tasty dinner. Thank you for a lovely recipe.
Jan 31, 2011 on FoodNetwork.com
Reviewed Pork Chops With Rice and Beans
"Enjoyed this recipe very much. Reminded me of the Cuban food I was so fond of growing up in Florida. My husband was very pleased with this dish. I served this with a side of roasted asparagus,which did well with the dish. I did use center cut boneless pork chops that were a little over an inch thick. So I broiled them about 8 minutes per side, turning them over once. The beans and rice were very flavorful with the soffrito (garlic, onion, bell pepper and tomato sauce), a Cuban staple starter to a recipe. I definitely will make this recipe again.
Jan 27, 2011 on FoodNetwork.com
2011: This Expat has just moved back home to the good ole USA. Praise the Lord! I am now living in Arizona and so happy to be back in my country, culture and much better weather. Arizona is a State I have not lived in before, so it will be fun to explore all it has to offer and experience yet another area of the US.
I lived in the Netherlands, for 7 years. It was a big adjustment in country, culture and weather. I think it was a good experience to live abroad. Nothing like moving away from one's culture for a good reality check and firm appreciation of home! I guess absence makes the heart grow fonder!
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade. I acknowledge, though I can bake, it just does not bring me joy. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother and cousins. I still have several generations of family still living in Spain. To watch all the women cook, in my family, has bought such joy. Family gatherings are fabulous times with lots of love and great food and wine.
I grew up in Florida, surrounded by many of my relatives and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life as an adult. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that have been passed along. I try to follow those wonderful traditions, they taught me. My mother will always be the voice in my head and heart. She was a truly fabulous role model.
I have had a wonderful career. I early retired from an airline, after 25 years when I moved to Europe. When I returned back to the good ole USA, I missed my wings so much, I decided to start chapter 2 in my life, and am now working for another airline again. Working for an airline for so long, one becomes a airline 'nomad'. I have lived in 5 different states and also a different country, in Europe. While living in different cities, one of my favorite hobbies has been taking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes.
I try new recipes all the time and pass them along to my friends. Life is good!
My poisons of choice are good chocolate (Lindt), raw oysters and French champagne. Love them!
Favorite cities; Minneapolis, Seattle, San Francisco, Lake Tahoe, Boston, Montreal, Vancouver, Paris, Amsterdam, and Barcelona. I thought I would provide a list of some of my favorite restaurants in cities I have lived.
Kincaids, Palominos, Forepaughs, Oceanaire, Manny's, Fuji Ya, The Vintage, Zanders Cafe, St.Paul Grill, JD Hoyts, Sawadi, San Pedro Cafe(Hudson Wi.) Goodfellows was a favorite, although sadly it has now closed.
Etta's, Dahlia Lounge, Lola's, Wild Ginger, Anthony's Homeport, Chez Shea, Salty's on Alkai, Metropolitan Grill.
Reno/ Lake Tahoe;
LaStrata, Rapscallions, Cafe De Thai, Louis Basque Corner,
Lone Eagle Grill, GarWoods, Jake's, The Passage, Rainbow Inn, The Squeeze
Berns Steak House, Columbia Restaurant, Donatello, Colonade.
Mustard's Grill, Bistro Don Giovanni, Domaine Chandon
Mikasa, Baton Rouge, Au Pied de Couchon, Cavalli's, Gibby's, Bar-B-Barn, Le Keg,
Jamie Oliver's Fifteen Restaurant, Song Kwae, Zushi, Japanese Restaurant Ans, Molenaarsbrug (Alphen a/d Rijn), Alfreds Dinner (Alphen), HongKong City (Alphen), De Jong Dikkert (Amstelveen), Tijdloos(Groningen).
Favorite California Vineyards;
Domaine Chandon, Domaine Carneros, Roederer Estates, Rombauer, Clos du Val, Ferrari Carano, La Crema, Ravenwood.
Bollinger, Louie Roederer, Laurent Perrier, Ruinart, Veuve Cliquot