Dora Lam-Himlin Profile - Allrecipes.com (10824743)

Dora Lam-Himlin


Dora Lam-Himlin
 
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Member Since: Nov. 2006
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Chicken Tagine
The flavors in this are really nice. Kind of mellow, but great. I made changes out of necessity, but am reviewing it anyway to share my experience. I made this on the stovetop instead of the crockpot because I had the luxury of being home (and didn't feel like washing two pots). After browning the chicken, I just threw in the onion to brown in the same pot, and then threw in the spices to toast a bit. After that, I dumped all the rest of the ingredients in. I left out the eggplant because we didn't have any and made up for it by adding more carrots, but I didn't change any of the spices. The smell in the house was just divine! I let it simmer until dinner (a few hours), but I was salivating the whole time. It tasted as great as it smelled. I served it with white jasmine rice, but I think basmati or couscous would have been a better choice. The hubby loved it -he commented on how great it smelled as soon as he walked in the door. and it was a hit with my 20 month old! She kept asking for more.... Great dish. Thanks!

7 users found this review helpful
Reviewed On: May 19, 2009
Corned Beef and Cabbage I
Our corned beef brisket did not come with a seasoning packet, so I just added 1/4 cup of peppercorns and a couple of bay leaves. This was good, simple fare. I chose this recipe over others because we planned to use a crockpot / slow cooker for cooking our St. Patty's Day dinner -seeing as we both work. I put the meat in the bottom, then followed it with the whole potatoes, carrots, and cabbage on the very top. We set it on low, and came home 10 hours later. Our biggest question was if the vegetables would be mush by the time we got home. The potatoes were great, since they were left whole. The carrots and cabbage were fork tender -almost too soft for my liking- but not a mushy mess. I would do it this way again next year because of the convenience, but I think that if you can afford the time then cooking the vegetables properly would be worth it. Maybe next year we will see if one of us can run home at our lunch hour to put the veggies in so they only cook half the day.

3 users found this review helpful
Reviewed On: Mar. 18, 2009
Chicken Pot Pie IX
This is the perfect pot pie recipe! Easy as pie! Especially easy with leftover roast chicken meat and frozen pie crust. After reading some reviews, I doubled the sauce. It seemed like it would be too much sauce, but it was the perfect amount. I also added more seasoning to the sauce, like other reviewers. But I just doubled the amount of celery seed, and it was perfect. I also felt that boiling the chicken and veggie mixture and discarding the water was a waste of good flavor. Instead, I used the drained liquid in the sauce (along with boullion cubes) instead of chicken broth.

0 users found this review helpful
Reviewed On: Feb. 16, 2009
 
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