MellyMel Profile - Allrecipes.com (11745974)

cook's profile

MellyMel


MellyMel
 
Home Town: Humboldt County, California, USA
Living In: Sonoma County, California, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Quick & Easy
Hobbies: Biking, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 8 reviews
Green Chile Beef Tacos
I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom, placed the roast on top and added the enchilada sauce and a can of green chili's, broth and topped with cilantro. This made some wonderful meat to be used in burritos taco, enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did.

59 users found this review helpful
Reviewed On: Jul. 9, 2010
Fusion Hummus
This is a great starter and can probably be changed for your preference. Be careful with the balsamic vinegar, mine had too much, but I added pepper to be more of what I was looking for. I also had no rosemary so next time I will have to get some, I am sure it makes all the difference.

0 users found this review helpful
Reviewed On: Jan. 8, 2010
Chinese Shrimp and Tofu Soup
I love ginger and this was gingertastic! I agree you may need to add more then the recipe calls for. And yes add the tofu with the shrimp for more flavor. I also added cumin and coriander powders to the stir fry and red pepper flakes instead of salt. I am a broth lover and the amount of cornstarch was just perfect for me! My boyfriend doesn't eat seafood so I will try it with chicken maybe next time. YUM YUM.

4 users found this review helpful
Reviewed On: Jan. 8, 2010
 
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