Malishka31 Profile - (10964516)

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Living In: Brooklyn, New York, USA
Member Since: Jan. 2008
Cooking Level: Expert
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Recipe Reviews 17 reviews
Chicken Fettuccini Alfredo
Great recipe, easy to adjust to personal liking. I read the negative reviews, some of which suggested bland flavor and others that had issues with grainy texture or overly pastey textures- all of these issues are a personal preference that as a cook you should adjust yourself. If too bland add more salt and seasoning I added more salt, a bunch of fresh parsley and heavy cream with more milk than called for. I also changed the cheeses up to include swiss and gruyere instead of colby-jack because to me that is what Alfredo should have. i used a blend of shallots, onions and garlic along with 10oz of mushrooms and fried it up until golden, added flour and CLUMPING is normal, you should add the liquids and mix until smooth- you must use a relatively LOW heat and mix, mix, mix and MIX while adding all the cheeses and milk/cream. If you have grainy texture this is a technique issue not a recipe issue. Overall i think this is a great recipe and allows for a lot of variation depending on what you have on hand, and that is the ultimate 'homestyle' recipe in my book. Thanks

48 users found this review helpful
Reviewed On: May 1, 2012
Mexican Bean Salad
I used canned corn. 1 small sized onion and 1 yellow pepper. Halved the Oil and Vinegar but kept the spices the same , used only lime juice- its all I had. Salad was delicious.

3 users found this review helpful
Reviewed On: Aug. 17, 2011
Company Liver with Onions
This is exactly how i have always made liver and onions but i usually omit the mushrooms. Another key trick- soak your liver in milk or buttermilk overnight if you are using older liver, veal liver can be used without soaking. I garnish with fresh chopped dill and serve with mashed or roasted potatoes - this is a very popular Russian/Eastern European dish!.

1 user found this review helpful
Reviewed On: Jul. 23, 2009

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