MsIrisCooks Profile - (10178459)

cook's profile


Home Town: Washington, D.C., USA
Living In: Edmond, Oklahoma, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Southern, Quick & Easy
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Me in 2012
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Recipe Reviews 14 reviews
Crispy Eggplant Parmesan Stacks
Sorry, I can't judge the original recipe because I changed it. I don't use cooking spray. I use a basting brush and regular oil to coat the eggplants with. And I completely ignore the direction to salt the eggplants before hand. They haven't killed me yet, and they're not bitter to my taste. Other than that, it's a great recipe and you don't have to use prepared tomato sauce. Just some diced tomatoes will do.

3 users found this review helpful
Reviewed On: Apr. 15, 2014
Easy Hummus
I made your recipe as written, and had these problems. First, I used a blender not a food processor, so it took longer than 5 minutes to get the desired smoothness. It also took more water. I used my teapot water rather than what was in the can because I didn't want the extra salt. If I only used a tablespoon of liquid I would have burnt out my blender motor. It ended up being more like a half cup of water to get it loose enough to blend. I would rather not be told whether or not oil is healthy for me, should be personal choice, so I added olive oil to mine. It made a looser paste than probably intended, but that's OK. What I appreciated about this recipe is not having to buy a special ingredient I wouldn't otherwise use (tahini), and I don't like the taste of sesame anyway. Next time I would only use two cloves - three raw cloves is overpowering even for a garlic lover. I think I'll play with the seasonings, too. Otherwise I think it's a solid base. I eat my dips with a spoon - saves on carbs for me!

2 users found this review helpful
Reviewed On: Mar. 5, 2011
Salmon Patties II
Proof positive that you don't have to add a bunch of vegetables and to fish to enjoy it. All I added was some garlic-flavor Mrs. Dash, and used cornmeal instead of flour. Keep it basic, and you're fine!

7 users found this review helpful
Reviewed On: Dec. 10, 2010

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