twainiac Profile - (11481945)

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Home Town: Centereach, New York, USA
Member Since: May 2010
Cooking Level: Not Rated
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Recipe Reviews 11 reviews
Vegan Black Bean Soup
The only change I made was to omit the corn. Not defending myself, but I do have a phobic aversion to corn kernels mixed in food. Corn on the cob? Great. Pass it. Corn off the cob, sprinkled in my food? Nuh-uh. Pass on it. I think it has to do with the corn fritters Mom made when I was a kid. Finding my way around the corn chunks and golden raisins was enough frustration for one lifetime. So, no corn in my soup. For those of you whose moms maybe also ruined their lives with corn fritters, I can honestly say that this soup is awesome without it. In fact, the lack of corn may specifically enhance your enjoyment of it. I give you permission to do that.

1 user found this review helpful
Reviewed On: Mar. 20, 2015
Peppered Shrimp Alfredo
Made it as written, except for doubling the shrimp. FAN-tastic! Grandpa said, "This is better than what you get at an Italian restaurant." To which my husband replied, "Well, it's definitely better than Olive Garden ..." But I think my husband was in a bad mood, so I'm taking Grandpa's assessment and running with it. I ponied up for a real nice jar of alfredo sauce, so I do think that's important. I served with spinach linguine and it made for a colorful, restaurant-quality (according to my dad, bless him) presentation. Great recipe, thanks!

1 user found this review helpful
Reviewed On: Jun. 24, 2013
Asian Glazed Chicken Thighs
My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -- THAT guy had this to say of this recipe: "Wow. That's good chicken. And you know it pains me to say that." And THEN, my 11 y.o. kid ate an unprecedented THREE servings of a non-dessert-related dish. It was like I won the Mom Olympics tonight. Got recruited on the Chinese team and plain won that thing. Many thanks for the recipe. I didn't have the fancy Chinese chili, so I used run-of-the-mill chili powder. Also, I put a broil on the last few minutes to give it a bit of edge. Apparently, it was all magic.

51 users found this review helpful
Reviewed On: Mar. 6, 2013

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