Pseudolife Profile - Allrecipes.com (10612265)

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Pseudolife


Pseudolife
 
Home Town: Vilseck, Bayern, Germany
Living In: Rohnert Park, California, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 3 reviews
Lazanki
Granted, I didn't follow the instructions... I'm still giving it only 4 stars. Don't stir-fry this people. I read one of the comments and tried to stir fry this meal instead of boiling the cabbage, and cooking it in the oven. It just didn't turn out the way its supposed to. I added sausage, which tasted great, and I could tell this recipe had potential... but stir-frying this is not a good idea.

1 user found this review helpful
Reviewed On: Feb. 11, 2008
Uncle Dank's Gumbo
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This recipe has okra in it, which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe. 2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some, but I found it irritating. You just cook the veggies until they're soft, or when the onions are all translucent. 3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth, and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before. 3. Part of what I like about traditional gumbo is that the chicken is usually on the bone, and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too. 4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour, but you can just eyeball

68 users found this review helpful
Reviewed On: Dec. 19, 2007
Quick Chili II
Well I just popped on here to find something quick and easy for my girlfriend and myself and boy what a treat! I loved some of the changes other reviewers made, so I stole their ideas! (heheh) -I used the regular sized can of diced tomatoes and green chilies instead of the 4oz. can of green chilies. -I only used half an onion. (My girlfriend forced me not to. But there was so much flavor from everything else, you could probably put 2 whole onions in and not notice!) -I used one can of mixed chili beans, and one can of San Antonio Style beans. (Saw the ranch style beans, but the brands looked kind of shady...) I looked at the ingriedents and the San Antonio Style beans were basically the same as the ranch style beans, and apparently you could just add whatever kind of beans you want really. (From the lady who said she didn't use ranch style beans at all!) -Then I really shook things up! Some might flinch, but hear me out... IT WAS AWESOME! Instead of ground beef I used freshly made Chorizo from a high-end grocery store. Now normal Chorizo comes from a tube and is basically left-over hotdog meat blasted with a million mexican spices... this was regular ground pork blasted with spices, so it was delicious. If I made it again, I would used a half pound of chorizo and a whole pound of ground beef. The Chorizo added SO much flavor, I'll probably have to make it again without the chorizo just to see which way I like it prepared best. I loved this meal, and my girlfriend who

56 users found this review helpful
Reviewed On: Oct. 16, 2007
 
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