SomedayGirl Profile - (10935889)

cook's profile


Home Town: Texas, USA
Living In:
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Gardening, Reading Books, Music
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  • Quiche
  • Quiche  
    By: MORGIE
  • Kitchen Approved
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Recipe Reviews 11 reviews
Beef Burgundy III
I didn't love this. I made it as written, with the exceptions of adding a couple cloves of garlic and two stems of fresh thyme. Oh and I made a mistake and added a cup of wine instead if a half (this wasn't the The flavor was flat and a bit tinny and the texture of the sauce was unpleasantly slippery. The family ate it but I won't be making it again without crisping some bacon and skipping the canned soup in favor of sauteing the mushrooms in the bacon fat and adding beef stock, then reducing. Served with egg noodles but I think rice or mashed potatoes is a better choice for this kind of dish, I find myself chasing the noodles around and trying to stab them.

1 user found this review helpful
Reviewed On: Jan. 14, 2012
Garlic Chicken with Orzo Noodles
It was a hit in my house, my husband and teen son ate 2 plates. I did cook the orzo in chicken broth as suggested by other posters and added a cup of frozen peas during the last 3 minutes. I also added some fresh basil and oregano to the chicken during sauteeing. Will make again. Thanks for the recipe!

0 users found this review helpful
Reviewed On: May 5, 2009
Basil Chicken and Pasta
Super simple and quick. I've made it 3 times and made the following revisions: Definitely use fresh basil (2tsp dried should be 2tbs fresh), add a chopped shallot to perk up the flavor, and double the sauce. There's enough fat in this dish already so saute in olive oil instead of butter. To make the presentation more attractive, use tricolor rotini and throw in a couple generous handfuls of frozen petite peas during the last 3 minutes of boiling the pasta.

186 users found this review helpful
Reviewed On: Apr. 22, 2009

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