jasmineflower Profile - Allrecipes.com (10156830)

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jasmineflower


jasmineflower
 
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Member Since: Sep. 2007
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Recipe Reviews 10 reviews
Greek Orzo Salad
I've been playing around with orzo salad recipes for a while now, and I've found my "go to" recipe. I actually diverged from this one in many ways, but that's why I give it five stars--it's incredibly forgiving and adjustable to taste. For my part, I boil the orzo in low-sodium vegetable broth for added flavor, used fresh basil instead of parsley, crumbled chevre instead of feta, omitted the olives (didn't have them--kalamata would have been nice!), and found that no extra oil from the artichoke marinade or extra dressing was needed, though I was very liberal with the lemon juice and I did add a touch of salt. My key point--especially using chevre--is that I don't add the cheese until after it chills, since I prefer it to remain an individual ingredient rather than melt into a creamy sauce in the hot pasta. Of course, it's all a matter of taste!

9 users found this review helpful
Reviewed On: Sep. 27, 2010
Buttermilk Coconut Bars
Fantastic way to use extra buttermilk, which was exactly what I was looking to do. The only thing I had to run out and buy was coconut, and I subbed the walnuts for pecans, since that's what I had. Delicious! I took some of the other reviewers' advice and doubled the coconut and switched the sugar to 3/4c white sugar and 1c brown. I think I will reduce the sugar by another 1/4 cup next time as it was still a bit sweet, especially with the powdered sugar glaze. Also, the crust was just a touch too dry--probably due to the increased coconut--so maybe more butter on the next go round. And I'm definitely going to experiment with some sort of pineapple glaze next time...mmm.

0 users found this review helpful
Reviewed On: Apr. 16, 2010
Red Potato Salad with Sour Cream and Chives
Quite tasty on its own, but I found that it needed just a little something, so I added ~2T dijon mustard and ~1/4C finely chopped onions after the fact. I also used lowfat sour cream and lowfat greek yogurt. I was really shocked at how good it was given how much healthier it is than your standard potato salad. I think some hard cooked egg whites would also be a welcome addition--and maybe some celery, too--if you're looking to make it more "traditional" in texture and content. I'm going to try that next time!

7 users found this review helpful
Reviewed On: Jul. 29, 2009
 
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