Comments for Sendik's Talking With our Mouths Full

Comment on Croque Monsieur by Nancy Ebaugh

Nancy Ebaugh — Mon, 23 Jan 2012 19:40:00 +0000

We had seen this very recipe online, Leah, after having sampled a Croque Monsieur @ Coquette Cafe, in preparation for a trip to Paris and Provence in May!

Comment on Keema Beef Curry by Anne Bingham

Anne Bingham — Fri, 20 Jan 2012 16:06:00 +0000

My whole family loved this dish, Leah; I prepared it last night (with peas). I did find that the potatoes took longer to cook than 15 minutes, however.

Comment on Filet of Beef Crostini with Artichokes and Arugula by Anonymous

Anonymous — Wed, 28 Dec 2011 19:58:00 +0000

Really?!? I didn’t know that – what a great tip!

Comment on Filet of Beef Crostini with Artichokes and Arugula by Jennifer Fischer

Jennifer Fischer — Wed, 28 Dec 2011 14:23:00 +0000

I made this recipe for my daughter’s bday last year. I reduced the amount of vinegar, and had parm. “peels” but not exactly “curls.” They were a huge hit! I had left-overs of other items, but not those! BTW the folks at Sendiks are so wonderful that if you purchase a whole beef tenderloin in the meat dept. and then cook it at home, you can take it back to the deli dept. and they will slice it to your specifications. That’s what I did!

Comment on Eggs Benedict Casserole with Easy Hollandaise Sauce by Anonymous

Anonymous — Sat, 24 Dec 2011 04:30:00 +0000

Hi Captain Cuisine, Sorry for the confusion. I just edited the recipe to clarify the egg custard step. And just to clarify a little further – the Canadian bacon cubes / English muffin cubes step just alternate – then the egg custard is poured over the entire thing. Don’t save out Canadian bacon until the baking step. :-) Happy Holidays! ~ Leah

Comment on Eggs Benedict Casserole with Easy Hollandaise Sauce by Leah Damron

Leah Damron — Fri, 23 Dec 2011 22:08:32 +0000

Hi Dionne – I just updated the recipe with the egg custard instructions. THANKS for catching that. And no, the Canadian bacon isn’t added at the end. Put half of it down, then half the English muffin cubes, then the other half of the bacon and the rest of the muffin cubes. Pour the custard over all of it, cover, and refrigerate. Thanks for your comment!!

Comment on Eggs Benedict Casserole with Easy Hollandaise Sauce by Anonymous

Anonymous — Thu, 22 Dec 2011 18:18:00 +0000

I can’t wait to try this this weekend! I like your milk disclaimer.

Comment on Eggs Benedict Casserole with Easy Hollandaise Sauce by Anonymous

Anonymous — Thu, 22 Dec 2011 15:42:00 +0000

So the milk, onion powder, and mustard get mixed in with the eggs before being poured onto the the english muffin? I’m guessing the bacon is placed on top when the foil is removed?

Comment on Eggs Benedict Casserole with Easy Hollandaise Sauce by Anonymous

Anonymous — Wed, 21 Dec 2011 15:10:00 +0000

Yummm. But I, alas, am a guest, not the hostess.
Later.

Comment on Pork Chops with Tomatoes, Carmelized Onions, & Feta Cheese by Leah Damron

Leah Damron — Tue, 13 Dec 2011 17:51:16 +0000

They went over well, believe it or not!