Viki Moore Profile - Allrecipes.com (10006308)

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Viki Moore


Viki Moore
 
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Member Since: Dec. 2006
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Recipe Reviews 7 reviews
Apple Pie by Grandma Ople
Can someone PLEASE ADVISE how LONG you SIMMER the sauce? It does not say and I waited to cut it until it was totally cooled down and was still soupy.

0 users found this review helpful
Reviewed On: Nov. 27, 2014
Hudson's Baked Tilapia with Dill Sauce
5 stars for fish portion as best tilapia recipe we have tried. Came out perfect. I was afraid cajun would be too hot (I'm wimpy) so went light on it. Will use more next time as just flavorful. DH is not so much on the dill, so am working on using this sauce with a "tartar sauce" twist for his benefit. He tried eating the cooked lemon (middles) & actually they were good...who knew? Thanks so much for a great way to get a healthy meal in him. Served with Yukon gold mashed with shallots from this site & a healthy salad! Wonderful. You are the tilapia master!

3 users found this review helpful
Reviewed On: Jan. 19, 2007
Yukon Gold Mashed Potatoes with Roasted Shallots
Mixer is actually optional, if you'd like to make it easier! Just grated yukons on the second largest side of my old fashioned 4 sided grater, once dried. Tukons are so fluffy by the time you add the shallot mixture they seem mashed already & don't get "gummy" from the mixer. I cut up the skins that didn't grate & kept in for fiber(although I couldn't really see where the recipe has you take them off). I will try the shallots via saute until carmelized, as thinking you could cook potatoes the night before, leave in fridge in their jackets, grate them then nuke & add shallot mixture. (Have nuked cooked Yukons easily in past.) In this way it wouldn't take so long to get dinner on the table after a long day at work. I served with tilapia as DH needs potatoes with fish or chiken to call be satisfied. Does anyone know if fiber is as low as shown? Seems should be higher if skins left on? Truly a fabulous five & deserves more any time you can get potatoes in them without butter! Thank you ever so much!

1 user found this review helpful
Reviewed On: Jan. 19, 2007
 
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