Maiden Profile - Allrecipes.com (10433479)

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Maiden


Maiden
 
Home Town:
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 14 reviews
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.

2 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
Tuna Noodle Casserole from Scratch
I made this dish in one pot (except for cooking the noodles) as I think it improves the flavour. Experiment! After frying mushrooms add the second amount of butter to the same pan then the flour as well. This way you're not losing all those delicious browned bits. Stir the milk in right away (slowly) stirring constantly to avoid lumps as it will thicken fast. Throw your peas, cooked noddles, tuna, chedar, etc, right into the same pan. I added some fresh parley and tarrogon along with my S&P as I had it on hand. Pour into a deep casserole dish. Add remaining butter to the same pan and stir in the bread crumbs. Sprinkle on top and bake! I baked this for a lot longer than recommended. First for 30 minutes with the lid on as some reviews said it was dry, then I took the lid off and baked for another 20 minutes. Great recipe though, I had fun playing with it thank you!

8 users found this review helpful
Reviewed On: Jan. 1, 2012
 
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