Kirty Profile - Allrecipes.com (10484337)

cook's profile

Kirty


Kirty
 
Home Town:
Living In: Florida, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Vegetarian
Hobbies: Sewing, Camping, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 56 reviews
Black Pepper Beef and Cabbage Stir Fry
If you're looking for a quick and tasty meal, this is it! I was pleasantly surprised by how delicious this was, and my husband has deemed it regular-rotation-worthy. I made the following tweaks, in case this inspires anyone: Used black garlic instead of white garlic (gives it a sweet smoky kick), added two teaspoons of vinegar for a little bit more acidity, and added some oyster sauce as well as soy sauce. We absolutely loved the cabbage and pepper, it almost tasted like a deconstructed hamburger stir fry somehow. Thanks for sharing!

0 users found this review helpful
Reviewed On: Jul. 25, 2014
Bacon Risotto
This was AWESOME! Yes, we made some small tweaks, but like others, as a decent kitchen cook, I always make small changes according to taste. In this case, I saved the bacon grease and cooked the onion and garlic in that instead of butter, added some white wine with the chicken stock, added some garlic salt, and a tablespoon of truffle oil along with one tablespoon of butter. This was my first time making risotto and I'm SO pleased with how it turned out. My husband was amazed at how good it was, too. It's going into the rotation for sure!

0 users found this review helpful
Reviewed On: Jun. 13, 2014
Greek Penne and Chicken
This was sooooo good! I made a few changes that I thought sounded good - I added some kalamata olives, olive oil instead of butter, twice the amount of feta, and used marinated artichoke hearts. Also, since I am picky about chicken I baked it in the oven and then shredded it into the pasta/veggies mixture at the end (I think baking makes chicken more juicy vs. pan-frying). I also added some extra olives and raw red onions when I served it. I really recommend the kalamata olives because they add a salty acidity that really tastes great with this dish. Thanks for sharing, my husband has insisted that this goes into the "rotation!" :)

0 users found this review helpful
Reviewed On: Apr. 26, 2014
 
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