arkgirl Profile - (11191079)

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Home Town:
Living In: Fort Smith, Arkansas, USA
Member Since: Jan. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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Recipe Reviews 4 reviews
Patti's Mussels a la Mariniere
I cannot express just how good, how easy, and how addaptable this recipe is! It's always a little different depending what i have on hand. I buy the frozen mussels at "big box store".I think its a 2lb bag, with two bags inside. Each interior bag feeds two. I decided to make it into a simple pasta dish. First,put on a pot of boiling water for the pasta. I used angel hair and seasoned mine with tomato bullion. Gives the pasta not only a great flavor, but a great color. Started with a half of a small diced onion, sauteed that in olive oil till transparent. Added all the garlic, sauteed just for a minute longer. Then dumped in an entire can of petite diced tomatos (just using what i had on hand and for quickness factor), juice and all. Also, i added the zest and juice from half a lemon. And seasoned with garlic salt, black pepper, and red pepper flakes too taste. I didn't have green onions on hand last night, but they are great too. This is also a good time to chop a couple of mushrooms and throw those in too if you have them. Then once this starts to get bubbly i add the wine and the parsley. Let this simmer and reduce by half, uncovered. Once done i then put my pasta on to boil, as it only takes about six minutes. I dump the mussels in the sauce, and cover. It says about ten minutes. When the pasta is done, i drain it, then throw it in the pan with the sauce and mussels to let it absord a bit on the sauce. Then Serve! And you will be very pleased!!!

4 users found this review helpful
Reviewed On: Jul. 22, 2012
Mediterranean Pasta
Really Really Good! I made it without Chicken. Still delicious! I added mushrooms, minced garlic, lemon juice, a little red pepper flakes, and kalamata olives. I will DEFINITELY make again!

4 users found this review helpful
Reviewed On: Apr. 3, 2012
Greek Lemon Chicken Soup
I made this soup EXACTLY as stated. I love lemon, but thought this was too lemony. Next time i would only use a 1/4c lemon. Plus, i don't really see that all these egg yolks and butter really improve the taste, so i would cut that as well. I wanted to see exactly how much better it made it with all the fat and calories, but i wasn't impressed. I could make it much healthier with exactly the same flavor. The lemon, chicken, and veggies is really where the flavor comes from. The rest should be cut way down. Plus, i would add more rice and chicken as suggested in other reviews.

5 users found this review helpful
Reviewed On: Mar. 15, 2012
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