Prairie Princess Profile - (10128886)

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Prairie Princess

Prairie Princess
Home Town: Los Angeles, California, USA
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Member Since: Aug. 2007
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Catherine's Sirloin Tip Roast
I followed the recipe to the letter. I've never cooked this cut of beef before, but I won't let the outcome of this recipe discourage me from trying again. I found it to be flat and tough. As I type this, I've popped it into the crock pot with onion, carrots, red potatoes, salt and sherry. I'm letting it go at low overnight, hopefully with better results when I wake up tomorrow.

0 users found this review helpful
Reviewed On: Jun. 30, 2015
Black Beans, Corn, and Yellow Rice
This is a good basic recipe. I usually follow the recipe to the letter when I make it for the first time. After reading the reviews, and considering my own instincts, I felt it needed something more. I made the rice according to package directions (I can't imagine anything other than crunchy rice otherwise!), sautéed a stalk of celery (next time will use two), added two sliced green onions (will add two more next time), added two cloves of minced garlic, double the amount of cumin and lime juice. I also added about of half cup of chopped cilantro (next time will add a full cup). The corn I had on hand included diced poblano peppers and red bell pepper. Next time (how many times have I said "next time"? What does that tell you?) I'll add fresh poblano and red bell pepper. I see this as a great side dish with chicken, as a stuffing for peppers or, as my husband recommended, a filling for omelets. The only reason the recipe didn't get five stars is because I had to tinker with it. For me, a five star rating means the dish is perfection as presented. I think the rice would have been a little too bland for me as written...however the possibilities are endless! Habanero pepper? Serrano pepper? thinly sliced pork? Ground beef mixed in? Vegetarian tacos? Next time....

1 user found this review helpful
Reviewed On: Dec. 20, 2014
Hearty Meatball Soup I
The jury is still out on whether or not I'd make this again. I tweaked the meatballs by adding more garlic, red pepper flakes, seasoned salt and chopped cilantro. They didn't seem "solid" enough, so I also addred bread crumbs. I used low-salt cream of mushroom, but the consistency was weird. There didn't seem to be nearly enough liquid, so I added a 14 oz can of beef broth. Next time I'll use fewer carrots because the sweetness almost overwhelmed the broth. My husband ate two bowls, but I think he was just hungry. Again, it wasn't horrible, just OK. It's a good base on which a really GOOD soup can be made.

0 users found this review helpful
Reviewed On: Oct. 14, 2007

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