YrbkMgr Profile - Allrecipes.com (12079914)

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Home Town: Chicago, Illinois, USA
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Member Since: Dec. 2010
Cooking Level: Expert
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Recipe Reviews 7 reviews
Curried Hash Browns
Awesome spin on country style hash browns. I like spicy food - very spicy. Used one tbsp hot curry powder (as original poster suggested), 2 Serrano peppers, and didn't have cilantro, so I used parsley. It would be better with cilantro, but was very nice anyway. I added harissa to the top, and it was simply nummy! A great way to kick up hash browns. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Feb. 21, 2014
Mouth-Watering Stuffed Mushrooms
Loved these. Based on recommendations, I used 2/3 of the cream cheese and added three strips of previously cooked crumbled bacon. Omitted onion powder and instead sautéed about a third of an onion with the mushrooms. The cayenne gives it such a nice zip! I can't understand the comments about the mushrooms rolling around. I used button mushrooms and they stayed well in place during cooking. Will definitely make these again.

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Reviewed On: Jan. 1, 2014
Creamy Potato Leek Soup II
Absolutely killer soup. I made some very minor changes. You HAVE to watch the video if you're to get the proportion of potatoes to liquid right. This is cooking (art), not baking (science). I used russets, but have a large bag of them on hand and they were restaurant style in size, so even picking the smallest ones I could required twice the broth. You have to cover the potatoes with liquid otherwise you'll end up with soupy mashed potatoes. So I ended up with 8 Cups of broth. I sauteéd the leeks in one stick of butter - excellent choice. When cooking the leeks, taste them before adding to the soup. Salt and pepper to taste. A note on heavy cream - not all creams are created equal. Choose one with 6g of fat per serving. It will result in a much better flavor and mouth feel than the 4.5 g of fat per serving whipping cream (that's why they call it heavy cream). One other minor change I made was to use about 6 baby new red potatoes, diced the same size as the rest. Russets will break down, which makes for a great thicker soup, especially on day two, but the new potatoes hold their shape well and don't break down. It makes for a very nice texture. A note to "health conscious" folks changing the recipe. If you want healthy, don't eat potatoes. This is a comfort food. Changing heavy cream to milk or half and half? No wonder why some reviewers complained of it being bland. Changes for next time: instead of three leeks, I will use four due to their mild flavor.

4 users found this review helpful
Reviewed On: Mar. 4, 2013
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