Mo Profile - Allrecipes.com (11760575)

cook's profile

Mo


Mo
 
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Member Since: Oct. 2009
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Italian, Healthy, Dessert, Quick & Easy
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Recipe Reviews 5 reviews
Cream Of Carrot Soup
Delicious! I followed the advice of others and doubled it as I wanted to have enough leftovers so that I could freeze some. However I left out the celery becauseI didn't have any and I did not double the ginger because I am not a big fan of it. The only other changes I made were: I added the curry right at the start with the stock, used puréed ginger in place of the ginger powder and used 18% table cream instead of heavy cream. We enjoyed the soup with naan bread and it hit the spot on a rainy and cool fall day. Thank you for sharing this one!

0 users found this review helpful
Reviewed On: Oct. 8, 2014
Beef Stir-Fry with Peanut Sauce
My husband and I made this last night. We used coconut oil in place of peanut oil as that is what we had and we cooked the garlic with the beef to flavour it. We initially doubled the sauce with the exception of the rice vinegar (thanks to the other reviews) and the soy sauce (only added an extra tablespoon) and ended up adding about an extra tablespoon of peanut butter and about the same of the chili sauce. The cornstarch and water were left out completely as we felt they were not necessary. We ate this with jasmine rice and sprinkled chopped peanuts on top. We enjoyed it and will make it again but will reduce the rice vinegar further next time. I would like to try this with chicken as well.

2 users found this review helpful
Reviewed On: Jun. 25, 2014
Maple Glazed Sweet Potatoes
We love this recipe. It makes a wonderful side dish for ham. We do find it a bit sweet so it is definitely worth considering cutting back on the sugar. Also, make sure that when you boil the sweet potatoes that you take them out of the water just before they are tender. Otherwise they end up too mushy from the oven.

3 users found this review helpful
Reviewed On: Apr. 20, 2014
 
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