lmk Profile - Allrecipes.com (10215693)

cook's profile


Home Town:
Living In: Toledo, Ohio, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Boating, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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Recipe Reviews 49 reviews
Oxtail Soup II
I've grown up eating oxtail soup. It used to be made usually at the end of the week and throw all the leftover veggies in. I've changed it a bit. I used a pkg of frozen veggies, celery, carrots, onion and garlic. I add my own canned stewed tomatoes and I make my own noodles (my kids used to ask if I made noodles or not-if not they really didn't care for the soup that much). Also and most important I think, you must cook oxtails forever to get them fall off the bone tender. I usually start my soup late morning and let the oxtails, onion and garlic cook in water(add more if needed) at least two to three hours, skimming now and then. I also shred my cabbage and add that after the raw veggies, noodles of course go in last. I also add a bit of tomato juice if I have it handy. I always cooked this on the weekend being a single mom and working during the week. I relaxed making this especially during football season. Great with crusty bread. oh and I usually throw in some parsley (Italian) and some dried basil. Gives it all a nice flavor.

3 users found this review helpful
Reviewed On: Feb. 22, 2014
Garlic Shrimp Linguine
Was good but I added some pesto and it gave it a bit more flavor. (just because I had some on hand)

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Pesto Cheesy Chicken Rolls
Excellent. I didn't have mozz. cheese so I added what I had on hand, one was a Mexican melting cheese and the other was a mild cheese with dill, really went well together.

1 user found this review helpful
Reviewed On: Oct. 29, 2013
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