Denise&Dan Profile - (10992323)

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Living In: Levittown, Pennsylvania, USA
Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Biking, Walking, Reading Books, Music
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Recipe Reviews 9 reviews
Penne and Vodka Sauce
You will not find a better vodka sauce that's easier to might not find a better vodka sauce, period. We prefer chunks of pancetta (or prosciutto) to thin-sliced, and our local Acme sells Daniele brand diced pancetta in 4oz. containers; we use one container per batch. Note: when using pre-diced meat, the fat is not trimmed; cut down on the butter by half or it'll get greasy. If you're dicing your own meat, trim off the fat and keep the butter, or keep a little fat for flavor and adjust the butter accordingly. A 1/2 cup of diced red onion (per batch) goes in with the pancetta, and Rao's marinara is the sauce of choice. Smirnoff vodka. Heavy cream. Parmesan goes right into the pot after the sauce is finished simmering, and some shaved Parmesan goes on top along with lots of fresh Italian parsley or basil. We always triple the recipe and freeze what we don't eat so it's ready to go the next time the craving hits. Because the craving always returns ?? Thanks, Rick!

1 user found this review helpful
Reviewed On: Mar. 26, 2015
Thai Spicy Basil Chicken Fried Rice
We really loved this recipe! I had to make a lot of changes due to necessity/allergies but that just underscores how great a recipe this is - it is so fantastic because it holds up under heavy manipulation! I do not eat any fish/seafood (not a vegetarian, just don't like fish) so I was concerned that the fish & oyster sauces would be instantly detectable and ruin the dish for me. As the "Most Helpful Positive Review" suggested, I halved the volume of both sauces and I added 2 Tbsp. of soy sauce (I used Rongway's Soy Sauce Substitute found on this site). No fish taste at all, but great flavor. I also used 1/3 cup of peanut oil instead of 1/2 based on other commenters' advice. I used long grain white rice and made a special trip to my local local Asian market but they did not sell Thai basil. They also did not have Thai bird's eye peppers (what kind of Asian market is this???) so I planned to use Sriracha but forgot. I almost didn't make the recipe because so many reviewers were adamant about using Thai basil, but I decided that since I love Italian basil I'd give it a go. I did some research on Thai basil and read that it has a black licorice taste to it, which is a big NOPE for me, so that further cemented my decision to use Italian. My rice was nice and cold, taken straight from the fridge and into the pot...I don't have a wok so I used a Teflon-coated 3-quart stock pot and it was fine. Like I said, many changes but still terrific!

0 users found this review helpful
Reviewed On: Jul. 20, 2014
Tuscan White Bean Soup
This soup is excellent! Instead of cooking the bacon with the veggies, I make a ton of the bacon topping and put a great big dollop on each bowl of soup. Oh, yum!

3 users found this review helpful
Reviewed On: Dec. 14, 2012

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