Shiny Cooking Profile - (10880288)

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Shiny Cooking

Shiny Cooking
Home Town:
Living In: Michigan, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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Recipe Reviews 17 reviews
Sesame Green Beans
Way, way way too much oil - and I have no qualms about adding oil to my food. The overwhelming amount of oil nearly wrecks the dish, and using extra virgin olive oil (which shouldn't be heated anyway) with sesame seeds makes no sense. The oil also makes the sesame seeds splatter messily out of the pan when you add the beans. I enjoyed the sesame flavor - though it was almost unnoticeable and would make it again with the following modifications to make it less greasy and add more sesame flavor: Simply toasting the sesame seeds briefly in a dry pan or with less than a teaspoon of canola. Then I'd remove the sesame seeds from the hot pan, put the green beans in, and return the seeds to the pan. Follow the rest of the directions as written, and at the end of cooking time add a teaspoon or so of sesame oil to bring out the sesame flavor.

4 users found this review helpful
Reviewed On: Feb. 17, 2009
Russian Mushroom and Potato Soup
Too salty - and I really like salt. I would cut it to 1 teaspoon next time or just let people salt their own. I did make it exactly as written, or rather in the spirit, because I made two small adjustments: I chopped the mushrooms into chunks instead of slicing them, and I had 1/4 cup of heavy cream so I used that and rounded out the "1 cup half and half" with 3/4 cup nonfat milk. I don't think either adjustment changed the intended taste of the recipe at all, so I feel confident that I'm rating it as written. Changes I may make in the future: A bit less butter. Combined with the half and half, it feels almost too rich. And I'd probably just go with milk. Of course, I'll be cutting the salt to 1/2 to 1 t. as mentioned. But! It's a very nice potato soup; the mushrooms and dill add a great depth.

1 user found this review helpful
Reviewed On: Dec. 11, 2008
Black Bean and Couscous Salad
This is just…wow. I made it three times in one week. It's not quite as quick as some have said, unless you're a really fast mixer and chopper, but it's still fast and easy to make. I'm sure the recipe is good as is, but I do do some things differently: Following the advice of others, I double the dressing except for the olive oil. Whole wheat couscous. Usually use green pepper as that's what I have around, used celery instead once. I enjoy cilantro but I have an allergic reaction to it, so I use it sparingly or use parsley instead. Two cups of corn instead of one, as that's the amount I have frozen my corn in. One can of black beans. Basically, it's very adaptable. Note: This is a very soft/comforting dish, and I imagine it would be even more so if you left out the crunchy peppers. As a vegetarian, I consider this a main dish thanks to the beans, and I can honestly say it's my absolute favorite Allrecipes main course find so far.

3 users found this review helpful
Reviewed On: Nov. 1, 2008

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