Quasidandy Profile - Allrecipes.com (11908039)

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Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy
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Recipe Reviews 3 reviews
Classic Goulash
I am on low sodium diet so I have been experimenting with de-salting certain recipes, and this one was perfect! To start, halve the recipe. Good enough for two. 1 lb. Lean ground beef (93/7) 1/2 medium yellow onion chopped as course as you like 4 medium cloves of garlic minced (2+Tbsp) 1 3/4 cups water 1 8oz. Can of NO SALT ADDED tomato sauce 1-2 fresh Roma tomatoes finely diced 1 Tbsp. Thyme 1 Tbsp. Oregano 1 Tbsp. Basil 1 Tbsp. Paprika (Italian seasoning would probably work fine) I used larger quantities of the individual spices to help add kick and flavor without adding sodium. 1 bay leaf 1 Tsp. Kosher salt (more or less depending on your sodium resrictions) Fresh ground black pepper to taste 1 1/4 elbow macaroni Otherwise follow cooking directions. I did reduce first simmer to 15 minutes, and after adding pasta, only cooked for 11 minutes - al dente (otherwise too mushy) This turned out delicious! Exactly what I was craving!

0 users found this review helpful
Reviewed On: Aug. 14, 2011
Roasted Brussels Sprouts
Do not knock the Brussels sprout till you try it like this. Simple and delicious. I like a little crunch on the outside and I hate soggy veggies ... so I usually halve them and reduce cooking time to 20 minutes.

0 users found this review helpful
Reviewed On: Aug. 12, 2011
Herb and Chicken Pasta
Wonderful, accurate recipe which I paired with Brussels sprouts (http://allrecipes.com/recipe/roasted-brussels-sprouts/detail.aspx) I did change the recipe to yield a single serving, and the conversions were mostly accurate with the exception of the sauce. I used more olive oil and more garlic. I also added thin sliced button mushrooms with the garlic, and used some Wondra flour with the chicken stock to thicken the sauce a bit. As previously posted (especially if you are making the brussels sprouts) WAIT on the pasta!! Start boiling your water no more than 15 minutes before you are ready to serve. Amateur kitchen jockeys should allow more than 15 minutes of prep time ... that is not realistic.

1 user found this review helpful
Reviewed On: Aug. 12, 2011

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