shris Profile - Allrecipes.com (10272123)

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shris


shris
 
Home Town:
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Kids, Quick & Easy
Hobbies: Reading Books
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Recipe Reviews 47 reviews
Chef John's Gazpacho
Made this with fresh veg from my garden. Left out the cayenne and the jalapeno so my young son could eat it. Also left out the lime as our tomatoes were bright enough without. My son didn't care for the raw onion, and my husband and I decided I should dice the onion a lot smaller next time (I used my vitamix to chop the veg). I was, however, very pleased with the flavor. I think I might go heavier on the cumin and oregano next time, just to play up the Spanish influence. I made some biscuits to go with (didn't have time to make bread) and that was dinner. It was delicious. Our cherry tomatoes are candy-sweet, and the big yellow tomatoes were very mild and relatively low acid. So this ended up on the sweet end of the spectrum, which really suited me very well. I think it will be even better tomorrow.

2 users found this review helpful
Reviewed On: Jul. 22, 2013
Peanut Butter Frosting
OK, I modified this one. 1) I used Smuckers Natural PB, the one that only has peanuts and salt, and separates in the jar. 2) I did not use any butter or margarine. I wanted the most peanut flavor, so I used 1.5 cups of PB, which ended up to be the full jar. 3) I used 2 cups of powdered sugar. 4) I added extra salt to get a more Reese's cup flavor out of the mix, since I was going to spread it on an 'extreme chocolate cake'. 5) I didn't measure my cream, I just put in what looked right. Now, I ended up with something that looked a bit broken and oily/shiny. I think this is because my PB was *warm*. I keep my house on the warm side of room temp, so my PB was *soft* and this brand tends to separate anyway. I put some leftover frosting into the fridge, and discovered that once it was fully chilled, I could mix it up without it being all shiny. So if you get an oily/shiny/broken looking frosting, chill it well and give it another mix before spreading it. I did not do this, so my frosting looked shiny and weird...but it tasted great and got great reviews. I am very glad I added extra salt. This frosting on the chocolate cake was preferred by my adult guests over the same chocolate cake with an excellent chocolate buttercream frosting, even though it was ugly. :) Next time I'm going to refrigerate my PB before mixing. Four stars for the basis of the recipe. A fifth star next year if I can eliminate the shine with refrigeration.

0 users found this review helpful
Reviewed On: Jan. 10, 2013
Marrakesh Vegetable Curry
This was very tasty, and a nice change. I did not have spinach, so I used arugula. And I had to skip the zucchini as I did not have any, and skipped the cayenne because the kids can't handle the heat. I also had to use navy beans instead of garbanzos. So lots of substitutions. I wish I'd had some ginger, that would have been lovely. I did not double the spices, though I could easily have done so I suppose. I didn't really feel like they needed to be doubled necessarily, but it would have tasted good that way too.

0 users found this review helpful
Reviewed On: Oct. 11, 2012
 
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