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belligerent


belligerent
 
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Member Since: Mar. 2007
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Recipe Reviews 3 reviews
Hot and Tangy Broccoli Beef
Hmm. I don't know if it was the cut of meat I used or what, but this wasn't very flavorful. Maybe I was just expecting something different. It wasn't very hot, to me, and I doubled the red pepper and quadrupled the garlic. The broccoli tastes fine, it's just the meat that isn't super. Next time, I'll use flank or skirt steak and I'll see if it turns out tasting better.

0 users found this review helpful
Reviewed On: Jun. 22, 2007
Simple Spinach Lasagna
I made this the other night for my mom and brother; it was just as good the next day and the leftovers didn't last long. I thought it was good, but I've never had lasagna before (yeah, I know, I'm weird). They both really liked it. A few changes I made were using 8oz fresh chopped baby spinach instead of canned and using an 8 oz carton of beef stock instead of the water, and increasing the sauce to two 28 oz cans. I used Bertoli "Marinara with Burgundy" and their five cheese sauce. I might just use two jars of 5-cheese next time. I also used the whole 16 oz box of noodles. I also might get more mozzarella to put on the top for next time. But, really good! Apparently I've been missing out by not eating lasagna all these years...

0 users found this review helpful
Reviewed On: Mar. 11, 2007
Fajita Marinade I
Made this with chicken tenders and let them marinate over night. I swapped out the soy sauce for Lea & Perrin's, doubled the cayenne, added half a teaspoon of cumin, and a few jalapeno slices. I also left out the salt. I was expecting this to be a little spicier than it was, but the flavor was great. I was worried my mom would think it was too spicy, but surprisingly not (my dad and brother liked it, too, so the heat level must have been just right to please everybody). If I were making this recipe for myself, I'd probably add even more cayenne, but then, I am pretty crazy. The only complaint I have (and not enough to bump it down to 4 stars) is that prep time for me was a lot longer than 15 minutes. I guess if you start with your limes already squeezed (or juice from a bottle) and your chicken already cut up and stuff, it might take 15 minutes, but if you have to take those into account, it'll probably take a little longer. Or I could just be slow, since it took me around an hour. ;) I'll have to do this with steak next time. I made two pounds of chicken, and usually when we have fajitas, there's chicken left over the next day. Not this time! Too bad, because I was looking forward to quesadillas for lunch tomorrow. Oh well!

105 users found this review helpful
Reviewed On: Mar. 11, 2007
 
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