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    Cucina Casalingo

    N. Bethesda, MD

    Chef #382123

    N. Bethesda, MD

    Joined: Nov 12, 2006

    96 reviews by Cucina Casalingo

    1 - 10 of 96 sorted by Date | Rating | Helpful

    Reviewed Kittencal's Tuna Salad Sandwiches
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      |  By Kittencalskitchen

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    "I've been making a similar version of tuna salad for 50 years or so, but always like to try new things. The addition of fresh lemon, squeezing out the excess moisture from the tuna and letting it sit overnight were the three aspects that made all the difference in the world from ordinary to outstanding. As always, Kittencal, you're the ..."

    Apr 8, 2013 on Food.com

    Recipe #116814

    Reviewed Carrot-Apple Slaw With Cranberries and Pumpkin Seeds
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      |  By GaylaJ

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    "This is a great and unusual salad. The flavors are bright, the textures are great together and the colors are so pretty. I made my own roasted pumpkin seeds but next time I'll buy them or substitute sunflower seeds. Had this as a side with steak with bleu cheese and potatoes. Altogether satisfying."

    Dec 12, 2010 on Food.com

    Recipe #163383

    Reviewed Banana-Coconut Bread
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      |  By evelyn/athens

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    "This is a delightful recipe, loaded with wonderful goodies. When I have a banana that is becoming too ripe, I throw it in a plastic bag in the freezer. When I've collected enough, I'll make a banana bread. Because I had so many, I doubled the recipe and baked four mini loaves. Darling! I toasted the coconut and walnuts first to bring out their fl..."

    Oct 10, 2010 on Food.com

    Recipe #231036

    Reviewed Red Cinnamon Apple Pie
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      |  By True Texas

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    "This makes a very pretty and absolutely delicious pie. I had pie dough that I made ahead and had frozen and used it instead of the pie-crust recipe included with the recipe; however, the results were most likely the same. The red hots make such a pretty color that peeks through the lattice top. Great pie for the fall and winter holidays. Thanks fo..."

    Oct 10, 2010 on Food.com

    Recipe #238198

    Reviewed Leftover Ham Casserole
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      |  By mumoftwo

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    "This is a tasty way to use up leftover ham. Had all the ingredients on hand to make this quick and satisfying dish. I did use a combination of Velveeta and cheddar cheeses which worked out well. The only addition I made was a few drops of hot sauce to give it a little spark."

    Sep 28, 2010 on Food.com

    Recipe #184676

    Reviewed Italian Meatballs
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      |  By Christine Bettiga

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    "This is a very tasty meatball recipe. I made them a little smaller and baked them on a rack so that the fat would drain as it baked. Ate some, froze the rest for future use. This recipe has endless possibilities."

    Sep 28, 2010 on Food.com

    Recipe #80882

    Reviewed Fresh Corn Soup
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      |  By Caroline Cooks

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    "Wonderful way to use fresh summer corn. I made this as directed only substituting half-and-half. I also pureed about 1/3 of the soup in a blender and then added it back into the soup along with the remaining ingredients before the final heating. This gave the soup a creamy base along with the texture of the corn... Absolutely delicious!"

    Jul 4, 2010 on Food.com

    Recipe #135258

    Reviewed Awesome Bacon-Tomato Dip
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      |  (1 person found this helpful) |  By Manda

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    "Because this had so many great reviews I had to try it and I wasn't disappointed! Like so many others have stated, I served it with a variety of crackers and crudités. When I make it again I'm going to add a little more mayo and sour cream to loosen it up a wee bit. I used real thick cut bacon and a combination of red, yellow and orange peppers. ..."

    Jun 15, 2010 on Food.com

    Recipe #16884

    Reviewed Sausage Balls
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      |  (2 people found this helpful) |  By Fauve

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    "After reading all the reviews and suggestions, I followed the recipe, doubling it, using one package each of Jimmy Dean Hot & Jimmy Dean Original sausage. WOW! These are delicious! I sealed them in vacuum sealed bags and froze them to use for an upcoming party. Can't wait. I'll make the recommended sauce the night before."

    Jun 1, 2010 on Food.com

    Recipe #46078

    Reviewed Awesome Rich Shrimp Stock
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      |  By Rita~

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    "This is the only way to go! You know exactly what's in the stock instead of using mystery products. Whenever I make a shrimp dish, I save the shells and add them to a zip-lock plastic bag and freeze. Because I am cooking for two, I keep adding to the bag until I've accumulated enough to make stock. I do the same with the scraps and trimmings from..."

    May 24, 2010 on Food.com

    Recipe #247957

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