isheen19 Profile - (10122351)

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Recipe Reviews 8 reviews
Beef Pho
YUM! Was so happy with my first attempt at making pho... I even daresay that I liked this better than my favorite local Vietnamese restaurant's pho. The nice thing about this being from scratch, instead of using the premade spice packets is that you can adjust amounts of each spice to your own tastes. From past experience with recipes for other types of Asian noodle soups, our family personally isn't big on too much star anise, so for this first time I only used a few pods (plus, it was all I had left on hand and I didn't have time to make it to my local grocer that'd have it in stock). Used a little more ginger than called for and only made it for 1 gallon since I didn't want to make too much this first time around. I also didn't use daikon because I didn't have it on hand. Used grass-fed, pasture-raised beef knuckle from a local farm, no oxtail. Boiled on high for 15 minutes, then drained and rinsed to get rid of all the impurities (very little given the type of beef used). Then proceeded to simmer the stock on low for the given amount of time. I added some beef tendon and beefballs at the very end, since my kids all like it. For our family of 5 it was perfect and everyone loved it. My 21 m/o gobbled it all up. Flavor was awesome. Only change I'd make is I'd add a *little* bit more star anise, but that's it. This recipe's a keeper!! Can't wait to make it again! And bonus, my home smelled of that wonderful pho aroma for the rest of the evening!

1 user found this review helpful
Reviewed On: Feb. 27, 2013
Zucchini Brownies
I must've flagged this into my recipe box awhile ago, because while perusing through it just recently I stumbled upon this recipe. What got me was the fact that it doesn't use any eggs, a bonus for me since I have a child with an egg allergy. Just made it earlier today and followed recipe exactly, with one exception. Was going to just use the regular AP flour, but ended up using Bob's Red Mill gluten-free/wheat-free all purpose flour (same kid also has wheat allergy) so he could at least enjoy the brownies, too. Like other reviewers had mentioned I found it was very dry when I first put the flour and then zucchini in, but I noticed that as I worked the "batter" the moisture from the zucchini made it come together. Batter ends up being very sticky, not as fluid as with normal brownies. Baked for 20 minutes hoping to follow that recommendation to make it more fudgy/chewy. It's still crumbly, BUT moist. Was a hit with all three of my kids. Husband and I don't think it bad at all. I docked it 1 star simply because I don't think it's the perfect, to-die-for brownie... but I'll be keeping this one for sure!

1 user found this review helpful
Reviewed On: Feb. 27, 2013
Salmon Rosemary Burgers
Followed the directions to a T just as some of the previous posters had said they did. Served this for the first time to dinner guests (a risky move!) but lucky for me, these turned out GREAT!! Wow! Our friends loved them! Very moist and tender, great flavor, even with onions (which I'm normally not a big fan of). I personally ate them with just a kaiser roll (couldn't find onion rolls), lettuce and tomato, and it was delicious! Patties held generally well together, although the first one or two patties sorta fell apart on the sides when I flipped them but that's because I flipped too early. Can't wait to make these again! YUM!

1 user found this review helpful
Reviewed On: May 25, 2010

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