LAD Profile - Allrecipes.com (11982130)

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LAD


LAD
 
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Member Since: Mar. 2010
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Recipe Reviews 17 reviews
Pork with Plum Sauce
I did not like it - the soy sauce was too overpowering. I made this for 1 person and cooked the sauce only about 10 minutes. The plums were soft by that point and the sauce was thickened.

0 users found this review helpful
Reviewed On: Jul. 6, 2012
Brandied Shrimp with Pasta
It was decent. I still overcooked the shrimp though. Maybe igniting the shrimp right after I put it into the skillet instead of after I cooked it briefly on one side and flipped them. I cut this recipe down to 3 servings and there was still way too much pasta so I would suggest cutting the amount of pasta at least in half unless you want to eat a plate of nothing but pasta. I did not have fresh tomatoes so I added a drained can of diced tomatoes.

10 users found this review helpful
Reviewed On: Apr. 29, 2012
Orzo with Kale
I don't like Kale but my boyfriend makes me eat it because it is good for me. So I was happy to find this recipe that combines orzo (which I love) with kale. I followed some of the suggestions given by others. I cooked the orzo the way we always cook orzo, cooked the kale the way we always cook kale, then combined them with the turmeric, lemon juice, nutmeg and parmesan cheese as a last step. We normally cook orzo by cooking minced garlic in oil for a few seconds until fragrant, then we put the dry orzo in and toast the orzo for a few short minutes. We also add some chili flakes, which some other suggested as well. Then we add slightly more chicken broth than orzo and bring to boil then lower the heat and cook covered until the broth is absorbed and the orzo is soft. As for the kale, we cook garlic in oil until fragrant, add a half cup broth, then bring to boil. Once boiling we add the kale and heat until the kale is wilted and the liquid is absorbed. The dish was good when I followed those steps and we both enjoyed the combination. We will make it again.

5 users found this review helpful
Reviewed On: Feb. 2, 2012
 
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