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    Judi Caston

    Estero, FL

    Chef #6338

    Estero, FL

    Joined: Mar 08, 2001

    Birthday: Nov 18

    12 reviews by Judi Caston

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Traditional British Boozy Mincemeat - Fat Free
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      |  By French Tart

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    "I made this yesterday, I know a bit late for this Xmas, but still sooo much better than most jar varieties. I made exactly as stated, but was a bit short on the amount of dried fruit required. So added some dried cranberries and dried figlets to the food pro. and added them. The recipe is so forgiving, I think you could add anything you like, an..."

    Dec 21, 2011 on Food.com

    Recipe #184762

    Reviewed Real Irish Soda Bread
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      |  By DeSouter

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    "Here, Here De Souter!Pretty111 shame! I downloaded this recipe yesterday, and plan to make it for St. Paddy's. And will rate it AFTER I have made it and eaten it! Many old authentic traditional recipes have, of-course had more readily available ingredients added to them over the years, to make them more palatable. Having lived in Ireland many..."

    Mar 15, 2009 on Food.com

    Recipe #103643

    Reviewed Horseradish
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      |  (1 person found this helpful) |  By Judi Caston

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    "Thank you Carley, your additions to the recipe sound great, I'll try your suggestions next time I make a batch.Judi Caston"

    Oct 15, 2002 on Food.com

    Recipe #11125

    Reviewed Hard-Boiled Eggs
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      |  (25 people found this helpful) |  By shortstuff

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    "I had to get into the discussion on this one! I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and ..."

    Aug 12, 2002 on Food.com

    Recipe #24799

    Reviewed Rao's Famous Lemon Chicken
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      |  (51 people found this helpful) |  By Lennie

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    "I also make this dish, I have this exact recipe, Rao demonstrated this on Martha Stewart. This makes a great grilling mop sauce for fish as well. Make up a batch, keep in 'fridge, use when you grill outside. Also works well on nice big veal chops!"

    Aug 6, 2002 on Food.com

    Recipe #16073

    Reviewed Cedar plank salmon
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      |  (1 person found this helpful) |  By rockyp

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    "Great method, great recipe, tried two slamon recipes this weekend, this is my favourite. I have plenty of cedar planks,(my husband just installed a gazebo! Salmon cooked perfectly without the necessity for turning, very moist and flaky, will make this until the wood runs out!!!Many thanks."

    Jul 14, 2002 on Food.com

    Recipe #28813

    Reviewed Springtime Grilled Salmon
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      |  By ratherbeswimmin'

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    "Very nice recipe, tried this last night, as a trial run, as I have to cook steak and salmon for 83 people in two weeks time! Very nice marinade, I used shallots and the only mustard I had was Creole, but turned out very nicely, I cooked this on a soaked cedar plank on the grill, no need to turn fish this way. Thank you for this recipe!"

    Jul 14, 2002 on Food.com

    Recipe #25708

    Reviewed Minted BBQ'D Lamb Chops
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      |  By Karin...

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    "Loved this recipe, as Lamb chops are one of our favourites, especially good if they are not over done on the grill. This marinade is very good, and have used it on a whole leg of lamb that I cooked on the rotisserie in the grill. Thanks!"

    Jul 11, 2002 on Food.com

    Recipe #21402

    Reviewed Steamed Treacle Sponge Pudding
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      |  (2 people found this helpful) |  By HELEN PEAGRAM

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    "Very good recipe, pleased my husband no end! I added a handful of golden raisins. Regarding the unknown cooking time; I steamed this pudding for about 1hr. 50mins, and it was fine. Obviously a pressure cooker would do the job in a much shorter time. Will try that next time. I used my large pasta pot with the colander insert, made lifting the puddi..."

    Mar 20, 2002 on Food.com

    Recipe #4675

    Reviewed Fresh Spinach Salad
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      |  (15 people found this helpful) |  By bert

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    "A very good salad, I had everything on hand except the cauliflower, will add that next time, the dressing was very tangy and the amount specified was enough to coat a very large bowl of spinach. I will definitely make this again."

    Mar 6, 2002 on Food.com

    Recipe #21196

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