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    Halcionne

    Colorado

    Chef #321078

    Colorado

    Joined: May 27, 2006

    Birthday: Aug 08

    17 reviews by Halcionne

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Simple Shrimp and Andouille Jambalaya
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      |  By Ridgely

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    "A little spicy for my daughter, but that's easily adjusted. Anything from Cook's Illustrated is always a winner! Thanks for posting.P.S: I was a little freaked out by the clam juice, but the end result wasn't weird at all!"

    Jul 19, 2008 on Food.com

    Recipe #232037

    Reviewed Scrumptious Barbecue Chicken or Spareribs
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      |  By Lubie

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    "This recipe allowed me to use up the dribs and drabs of barbecue sauce, etc, that had accumulated in the fridge. I omitted the salt as the nutrition facts show that the sodium content of this recipe is pretty high; we didn't miss it. Way too much oil; it just sat on top of the sauce. Maybe it was supposed to be used to brown the chicken? Next time..."

    Jul 19, 2008 on Food.com

    Recipe #62567

    Reviewed Creamy Burrito Casserole
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      |  By TXHomemaker

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    "This was just okay for me. I used cream of chicken soup instead of mushroom, but we couldn't taste it anyway. I used refried beans instead of the beef & bean mixture on 1/3 of the casserole for the non-beef eaters in the house. This resulted in more beef mixture in the rest of the dish, which is maybe why the soup layer was not very noticeable to ..."

    Jul 8, 2008 on Food.com

    Recipe #33919

    Reviewed Caesar Pork Chops
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      |  By Tasty Tidbits

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    "Easy, cheap and yummy."

    Dec 10, 2007 on Food.com

    Recipe #141789

    Reviewed Insalata Caprese
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      |  By NcMysteryShopper

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    "This was pretty straightforward and tasty. I used roma--aka plum--tomatoes (personal preference; less acidic which aren't so similar to the mozzarella in shape but the dish was still quite attractive. I think it would be even better if it sat for a while before serving, to allow the flavors to blend. BTW, I'm not big on balsamic vinegar & used re..."

    Feb 22, 2007 on Food.com

    Recipe #51235

    Reviewed Jo Mama's World Famous Spaghetti
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      |  By Sharlene~W

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    "Somehow I overlooked the "add two cups of water" part of this recipe, but I never noticed. It did turn out rather thick, but that's how I like it! I'm not a wine drinker and am clueless about what to buy so don't keep any on hand. I bought one of those single-serve bottles for about $2 (Turning Leaf 2004 Cabernet Sauvignon--thanks Sharlene for sug..."

    Feb 22, 2007 on Food.com

    Recipe #22782

    Reviewed Quick Honey Mustard Pork Stir-Fry
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      |  By Jen T

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    "I thought this was fabulous. My picky eleven-year-old nephew inhaled it, and he hates dijon mustard! This was very mild and subtle; he says he can taste whether I've used butter or margarine to fix packaged macaroni & cheese, but he never detected the dijon here. Heh."

    Feb 22, 2007 on Food.com

    Recipe #35525

    Reviewed Louisiana Maquechoux
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      |  By Sharlene~W

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    "This was a big hit with my fourteen-year-old daughter! I served it with Recipe #65768, Chicken Lazone, to celebrate Mardi Gras. I should have halved the recipe for my family of four, but we ate it all gone, so it's just as well. I used frozen corn and cooked it longer than the suggested ten minutes, which caused some loss of sweetness, so keep an ..."

    Feb 22, 2007 on Food.com

    Recipe #101912

    Reviewed Chicken Lazone
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      |  By Luby Luby Luby

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    "My family really enjoyed this--even my super-picky eleven-year-old nephew ate it! I served it with Recipe #101912, Louisiana Maquechoux for Mardi Gras. I regretted adding the additional butter at the end, though; it just made the sauce greasier. I added a tiny bit of chicken broth during cooking as the sauce was drying out on me. I may have had th..."

    Feb 22, 2007 on Food.com

    Recipe #65768

    Reviewed Cold Asparagus With Walnuts
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      |  By m0m

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    "We are not big asparagus fans in my home, but I decided we need to broaden our horizons, so we tried this. I think if you like asparagus, you will like the recipe. The sauce was nice (I used pecans."

    Feb 9, 2007 on Food.com

    Recipe #98623

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