Missteree Profile - Allrecipes.com (10886247)

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Missteree


Missteree
 
Home Town: New York, USA
Living In: New York, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking
Hobbies: Walking, Painting/Drawing
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About this Cook
My favorite things to cook
Soups, Casseroles, Pies & Other Desserts
My cooking triumphs
Mastering how to make a fabulous pie crust was a major milestone for me!
Recipe Reviews 42 reviews
Restaurant Style Beef and Broccoli
I reallllly wanted to give this 5 stars. The ingredients were perfect, and this is not any easy recipe to get right. But there were a couple problems. First off, who in their right mind saute's fresh garlic and ginger simply to throw it away?? Makes no sense - I minced it, sautee'd it and added it to the marinate. Second, the amount of marinate would be suitable for a recipe that uses, say 1/2 lb. of steak instead of 3/4. It's just not quite enough sauce as written. Lots of reviewers swear that you need to double the marinate. Well, I doubled the marinate and it was far too much - it was overpowering. I only get a hankering for Chinese food about once a year, and my son doesn't care for it at all. So when I make this again next year, I will follow the recipe but reduce the steak and broccoli amounts, and add the garlic & ginger to the marinate.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Spinach and Sun-Dried Tomato Pasta
Lacking depth as is. If you want to make this dish taste like fine restaurant quality, do not reconstitute the sd tomatoes. Eliminate the broth altogether. Boil your penne to al dente. Then saute your garlic, onion, & red pepper flakes. After that, toss ALL ingredients together (do NOT pre-wilt the baby spinach, add it raw), and add in FRESH LEMON JUICE ("that extra something") and enough olive oil to very lightly coat, and maybe some cooked shrimp for a main course. It is also good with toasted walnuts if you don't want to spring on pine nuts. Sprinkle with FRESH shredded, not grated, parm or none at all. It will make the flavors pop instead of melting in or tasting powdery. This is how I made it for a dinner special as a restaurant cook and it was my most requested dish.

18 users found this review helpful
Reviewed On: Feb. 5, 2014
Pumpkin Spice Cookie
These aren't cookies. I've even tried adding sugar (which helps cookies spread in true cookie recipes), egg and a stick of butter - it didn't help. They taste good, but they just aren't cookies

0 users found this review helpful
Reviewed On: Nov. 9, 2012
 
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