ValMarie Profile - Allrecipes.com (11980055)

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ValMarie


ValMarie
 
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Member Since: Mar. 2010
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Recipe Reviews 2 reviews
Spicy Spanish-Style Rice
this is potentially a great recipe, but the amount of fluids may be wrong. Different rice type have different absorption of water, and old rice also. parboiled rice like Uncle Ben's is better 2 part water to 1 part rice. look at the original container of rice and see if it needs rice to water 1:2 ratio and adjust the volume of liquid if needed. (for ex basmati rice requires soaking first). Too much stirring and salt can also affect the absorption of rice, and make it sticky as well yet still hard in the middle. if the rice container suggests a ratio of 2:1 then try to start by adding 1/4 cup more water to the stock; do not add extra salt; follow the recipe exactly as to length of time of cooking and simmering. not rapid boiling. let it stand covered. no peeking.

0 users found this review helpful
Reviewed On: Nov. 19, 2014
Egg Souffle
I have a slightly different version: 1. oil or butter generously the baking pan 2. do not need to cube the bread just simply place slices to the bottom of the baking dish. ( or butter slices of bread and put them butter side down) 3. spread the layer with cheese ( could be cheddar or any other you like) and a finely chopped onion ( i even tried it with parboiled broccoli and worked fine) ( no need for onion powder, fresh is better) 4. add salt and pepper to the egg and milk mixture 5. omit the cereal topping it just makes it kind of fake.... but add extra cheese on top just before baking ( if needed, in the morning push the bread under the egg-milk and add a bit of extra egg and milk if you think it seems dry) no need to cover if there is no cornflakes... I bake it at 350 for 4-50 minutes, but check as it seems to bake a bit fast, but if puffs up really beautifully !!!

20 users found this review helpful
Reviewed On: Jun. 18, 2010
 
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