Herbies Mom Profile - Allrecipes.com (10357102)

Herbies Mom


Herbies Mom
 
Home Town: Manhattan Beach, California, USA
Living In: Murrieta, California, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Mediterranean, Vegetarian, Gourmet
Hobbies: Gardening, Photography, Reading Books, Wine Tasting
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Herbie The Service Dog
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Recipe Reviews 13 reviews
Ginger Glazed Mahi Mahi
This is one of my favorite fish recipes. I have to admit I have only tried it with Mahi Mahi but I have no doubts it will work with other fish and chicken as she says. This recipe is so very easy to prepare. I have both grilled it and pan fried it but using Le Creuset skillet. You can't get a more even heat than from their cookware. No sticking whatsoever. I serve with a white rice and marinated grilled asparagus. A very filling meal.

0 users found this review helpful
Reviewed On: Jan. 4, 2014
Whitney's Egg Flower Soup
I like this recipe. For my taste I had to season it up a little more but all in all it's a very good recipe. I added more pepper, a bit of garlic salt more green onion and just a bit of diced (very small) carrots and doubled the peas. Once in the serving bowls just a dash of Huy Fong Foods Garlic Chili Sauce. This stuff is awesome! I was first introduced to it in one of my favorite Chinese restaurants. Can be bought at most groceries.

0 users found this review helpful
Reviewed On: Jan. 4, 2014
Chef John's Perfect Prime Rib
Tried this recipe for the first time for new years day dinner. Turned out perfect!! I did purchase a oven thermometer and checked the accuracy of my oven. My oven is over 23 years old and I had some concerns but to my surprise it was right on! My prime rib was 7.71 pounds so I cooked it for 40 minutes and shut it all off and continued like Chef John said for 2 more hours! Final results, perfection! I have never cooked a prime rib in the oven. I have always cooked it on my Farberware Rotisserie. I was a little concerned but everything went well. Next time though I will use the seasonings we are use to using and love some much. Instead of the Herbs de Provence I will use Quebec Steak Seasoning. That will be the only change. Once again thank you Chef John for another perfect recipe!!!

1 user found this review helpful
Reviewed On: Jan. 2, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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