Ori Profile - Allrecipes.com (10861386)

Ori


Ori
 
Home Town: Texas, USA
Living In: Texas, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian
Hobbies: Knitting, Needlepoint, Gardening, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Recipe Reviews 4 reviews
Butternut Squash, Apple, Onion Au Gratin
I made this with kobucha squash and Asiago. My husband had never eaten squash of any kind, and swore that he never would...until I made this! He ate almost the entire dish- I managed to get a little for myself- and asked me to make it again soon. It's on the list for Thanksgiving this year, too!

1 user found this review helpful
Reviewed On: Nov. 6, 2012
Peanut Butter Noodles
This is addictive! I practically lived off of it this summer. My husband isn't quite as crazy about it, but is happy to eat it. The first time, I stuck to the recipe except for the udon and broth. We had half a box of beef Top Ramen sitting around, so I used those noodles and added about half the seasoning packet directly to the pan. Come to think of it, I haven't used broth in it at all; just skipped it after the ramen was gone. I've also made it with bean thread noodles, egg noodles, and even sliced zucchini into "noodles" one night when we were out of pasta. The chili paste is a must for us! I usually add a few red anaheim peppers and a couple mild jalapenos (both for the flavor, rather than the heat), whatever other veggies I have on hand, fresh cilantro or basil, and, when I have time to mess with it, cubed an' fried tofu. This is the closest thing I've found to the amazing tofu with peanut sauce I had in NY five years ago, and have been trying to recreate since then! Thanks!

1 user found this review helpful
Reviewed On: Aug. 25, 2010
Easy Indian Style Okra
Excellent! I love okra in all it's slimey goodness, fried, pickled, and even raw, but I've gotten a bit jaded about it. I almost pickled this bunch. I'm so glad I tried this recipe instead! I'm sending it to my Mom, and making it for our next family get-together. Wonderful flavor, fantastic texture, and a great change from the usual okra. I took it off the stove about five minutes early, mostly because it smelled too good to wait. I stuck as closely to the recipe as I could, using what I had on hand. Goat butter, sweet onion, a hunk of thinly sliced fresh ginger, a handful of cilantro, cracked mixed peppercorns, and probably a teaspoon (maybe more, didn't really measure) of cumin. Oh, and I didn't slice the okra. They were little'uns, mostly under two inches, so I just tossed 'em in whole.

6 users found this review helpful
Reviewed On: Aug. 25, 2010
 
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