Kate Profile - Allrecipes.com (10210605)

cook's profile


Home Town: Waxhaw, North Carolina, USA
Living In: North Carolina, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian
Hobbies: Walking, Reading Books, Charity Work
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Recipe Reviews 17 reviews
Chicken and Chinese Vegetable Stir-Fry
To save the veggies from a squishy death, here's what I suggest: In 2T water, steam broccoli and snow peas in large skillet. Remove from skillet. (I use the large bowl I will eventually serve the dish in). Allow skillet to dry over heat. Add oil to skillet, and stir fry marinated chicken until cooked thru (about five minutes). Add onion, garlic, ginger (if used) to the skillet. stir and cook. In a measuring cup, combine water, pepper, cornstarch, and pour into skillet with meat. Stir over heat until thickened. Add back in vegetables. Stir until heated through. Serve with rice.

0 users found this review helpful
Reviewed On: Apr. 22, 2014
Ultimate Pad Thai
It was good. I had everything on hand (including tamarind paste!) so the numerous ingredients didn't throw me off. However, there are a couple things that were different than other pad Thai recipes, and I would change them. For one, putting the peanuts on top of the servings (with dried red pepper, and green onion if desired) adds color. It's easy to get the noodles too soft, between the soaking and the time in the sauce. Ten minutes is probably too long. But the truth is, we ate it all, and enjoyed it.

0 users found this review helpful
Reviewed On: Apr. 18, 2014
Chicken Marsala Florentine
The Marsala was a little overpowering, so I would cut back on it. I also used less butter--there already was some olive oil in the pan, so that helped. The flour from the chicken thickened up the sauce, so I might use the liquid from the tomatoes or some broth next time, to lighten up the Marsala. I served it over rigatoni, and it was very good.

2 users found this review helpful
Reviewed On: Mar. 25, 2014

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