Eliper Profile - Allrecipes.com (11633586)

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Eliper


Eliper
 
Home Town: Salt Lake City, Utah, USA
Living In: Farmington, Utah, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian
Hobbies: Knitting, Sewing, Gardening, Camping, Boating, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 5 reviews
Beef Stew V
Not great by any means, but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points, I just expect a bit more depth and richness to the end result. Since we love homemade beef stew though, my husband and I still went through it fairly quickly. This recipe's flavors and textures ("gravy" was a thin even with all the flour from the beef) left enough to be desired that I won't use this recipe again. Again, not bad, but too subtle for our tastes.

7 users found this review helpful
Reviewed On: Oct. 10, 2011
World's Best Lasagna
Usually something claiming to be "world's best" should be treated with caution. In this case, however, I'd line up to award that ribbon! I believe that lasagna should never be skimped on and this recipe has it all: fresh ingredients and plenty of them, multiple types of meats and cheese, multiple types of processing of the tomatoes. It can be a little pricey and labor intensive, but it's well worth both expenditures. I don't have a stovetop dutch oven, but have plenty of deep stock pots, which cook up the meat/tomato mixture beautifully. I found this recipe here a few years ago and haven't even thought about trying another one since - this one is IT!

3 users found this review helpful
Reviewed On: Oct. 10, 2011
Grilled Salmon I
I used to be intimidated by the grill, but with recipes like this my confidence is swiftly growing. Plus, any recipe that calls for everything I already keep on hand (excluding fish ;) earns instant points at my house. I picked out skinless salmon portions rather than full-size fillets, which were perfect for me and my husband. The only thing I did at all differently from the recipe was cut down the brown sugar by about half. I also had a tube of lemon grass puree, so I added a little over a tablespoon of that. I could not be happier with the way these flavors work together. The fish developed a light, delicate crisp crust that kept those flavors laced through the moist, flaky flesh. This will definitely be my go-to recipe for salmon on the grill.

2 users found this review helpful
Reviewed On: Oct. 10, 2011
 
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