kobra Profile - Allrecipes.com (11487633)

cook's profile


Home Town: Alberta, Canada
Living In: British Columbia, Canada
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Healthy, Kids, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Mediterranean Quinoa Salad
A very nice salad with lots of flavours and textures. I omitted the salt with the thought that the olives, broth and feta would add enough and used chicken broth instead of the bouillon cubes for more flavour and less salt. Which accomplished the task. I also, made and used the entire helping of the dressing but will use about 3/4's of it next time, my preference. Used rainbow quinoa, multicoloured quinoa, instead of the mono-colour quinoa just to add more colour. This recipe is now in my recipe box. Thanks Coulter!

1 user found this review helpful
Reviewed On: May 11, 2014
Slow Cooker Texas Pulled Pork
Very good. A definite keeper! I added a tsp. of smoke, like the smokey flavour, but next time I'll cut down, by 1/2, on the vinegar and sub some dry white wine. Removed the meat and put the sauce into a small pot and add 2 TBSP. with water at the end to make a thicker sauce. To good to throw out. Well done and thanks for sharing.

1 user found this review helpful
Reviewed On: Apr. 27, 2012
Beer-Baked Irish Beef
I cooked this for the guys at the Fire Hall and they enjoyed it. As for some adjustments I used 1/2 of the beef stock to get the brownings and poured the beer along with the rest of the stock into the crock pot. The allspice was a bit much so I'll cut that back to a 1/2 to 3/4 tsp. I used 4 garlic cloves, a 3 bay leaves and 2 celery sticks. I used golden nugget potatoes on the bottom and they turned a little tart, next time I'll try Yukon Gold. A good tip from some reviewers. The sauce could be a little thicker but that's a personnel choice. All in all a good recipe to keep which I'll do.

5 users found this review helpful
Reviewed On: Apr. 9, 2011
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