OHSUZANNA Profile - Allrecipes.com (1052002)

cook's profile


Home Town:
Living In: Calgary, Alberta, Canada
Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Indian, Low Carb, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Biking
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Recipe Reviews 11 reviews
Szechwan Shrimp
This is a lovely dish. So quick and so easy. I didn't change anything except doubling the sauce. The beauty of this recipe is that it's so quick and easy and uses simple ingredients you can have on hand any time. Fresh shrimp? Yes, perhaps it would make it better, but, it would also add, not only to cooking time, but to availability of ingredients. Frozen is already in your freezer, fresh needs a trip to the store AND needs to be peeled and deveined. Some people prefer fresh ginger, some, me included, prefer the powdered. As for the hot pepper flakes.... the amount you use depends completely on the pepper flakes you have. I've had some that had almost no heat, then again some that burned the enamel off my teeth. KNOW YOUR PEPPER! And taste the sauce before you add it. Add more if you need it. The basic recipe is what I gave 5 stars for. I can add anything I want to that, and it won't change my rating. Thank you for a great recipe. I'm going to try it with some cooked, frozen turkey meat I have in the freezer. I have no doubt it will be fabulous.

4 users found this review helpful
Reviewed On: Mar. 6, 2014
Cabbage Roll Casserole
All in all this is a 4 out of 5 stars. Definitely almost as good as most real cabbage roll recipes without the extra work. One thing I found I will never do again is to brown the ground beef. It changes the flavour. Real cabbage rolls use raw meat. I'm glad I tried this though, made for a nice change.

1 user found this review helpful
Reviewed On: Jan. 9, 2014
Easy Roast Leg of Lamb
This was a wonderful, basic kind of recipe, just waiting for our own taste to be added. For those commenting previously.... as stated before by many others, you should always use a meat thermometer when roasting any meat. (however, I do understand that time is of essence when it comes to serving dinner on time) Ovens vary tremendously. My own oven can vary from day to day, depending on so many things. Kind of cooking vessel, thickness of meat, added ingredients. One recipe needs less time than stated, others need more. Some people said this recipe lacked flavour. Well, use more salt. If you use too little salt you'll not have the flavour you're looking for. Use more garlic. More pepper. Personally I swiped my finger across the meat half way through cooking and tasted it. I found it needed more salt, so at that point added more. Thank you for this recipe. I'd never thought of adding tomato sauce to roast lamb, but it sure gave the meat a new dimension and a great sauce. Oh, I'm editing to add that a good practice when using slivers of garlic is to sprinkle a little salt in the slits before pushing the garlic in. The flavour of the salt will not only be on the outside of the meat, but the inside as well.

6 users found this review helpful
Reviewed On: May 16, 2012

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