Maiden Profile - (10433479)

cook's profile


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Living In: Toronto, Ontario, Canada
Member Since: May 2008
Cooking Level: Expert
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...when I'm not cooking.
About this Cook
My cooking triumphs
Applie Pie, after years of perfecting it.
Recipe Reviews 15 reviews
Homemade Chicken Soup
I'm giving this a 3 because in my humble opinion homemade doesn't involve the use of chicken bouillon and that's what I was looking for. I think if you add enough herbs when you're boiling down the broth and later to your soup you won't need manufactured bouillon, that's what I did using this as a basic recipe minus the bouillon. I threw some sage, rosemary, bay leaf, thyme, (dill I think?) whole peppercorns...anything I could think of that goes with chicken into the broth when I boiled it. I didn't take everything out of the pan before straining, I just dumped the broth and all over a colander and strained it into a big bowl that way. Picking out pieces of chicken right from the colander. I too used fresh veggies in the final soup. Then I threw in all the other herbs I mentioned before and added salt only to taste. Next time I'm going to throw in a little bit of raw brown rice too.

0 users found this review helpful
Reviewed On: May 22, 2014
Chicken and Chinese Vegetable Stir-Fry
Very tasty yes but I wouldn't label it 'authentic Chinese restaurant style'. I also used far less cornstarch going by experience and incorporated more veggies. Will make again thanks.

3 users found this review helpful
Reviewed On: Nov. 30, 2012
Spinach and Rice (Spanakorizo)
I loved this and gave it 5 stars despite the tweaking I think this recipe called for. I too sautéed the dry rice with the onion and garlic (I added). I used chicken broth leftover in the fridge and cut back a bit on the spinach although a bit more or less would make no difference. Highly recommend using more rice as it was apparent that even by doubling it the end result was 'soupy' and I could have used more yet. I squeezed half a fresh lemon into it in the end and crumbled some Feta AFTER removing it from the heat. So, so good!

4 users found this review helpful
Reviewed On: Jan. 27, 2012

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