Hartvig Profile - Allrecipes.com (12099500)

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Hartvig


Hartvig
 
Home Town: Fargo, North Dakota, USA
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Member Since: Jan. 2011
Cooking Level: Intermediate
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Recipe Reviews 20 reviews
Hot and Sour Cabbage Soup
Good but not great. I used very lean ground turkey instead of pork & bamboo shoots instead of corn. Even though I used 4 ounces more meat than it called for there are a lot of veggies here & it does kind of get lost in the mix a bit. The broth came out real flavorful. I did cook the meat (with cayenne & ground ginger & a bit of soy sauce) before adding everything else- including more fresh ginger to the broth. EDIT: Upon further reflection I've decided to rate this 5 stars instead of just 4. I froze several pints of it and each time I thawed out another pint I found myself really enjoying it. I also think that my original statement that the meat "kind of gets lost" was probably because I didn't dig deep enough into the pot for the first bowl. Incredibly easy to make, extremely healthy (especially if you use lean ground turkey) and quite tasty- what more can you ask for?

1 user found this review helpful
Reviewed On: Jun. 19, 2014
Peach Cobbler Dump Cake I
I froze unsalted butter & then grated it- covered perfectly & took just a couple of minutes to do. I also used 32 oz of frozen peaches thawed in the microwave & poured about a half cup of simple syrup (4 oz water + 2 oz sugar) over them. I also sprinkled a little brown sugar over the top along with the cinnamon. The peaches turned out great & the top crust was fantastic. Unfortunately there was a little dry cake mix in between (which may have been a result of not using a lot of syrup). Even so, it was a fairly tasty concoction & easy to make. Lot of calories in that butter however so I'm not sure I'd want to do it too often.

2 users found this review helpful
Reviewed On: Feb. 26, 2014
Tomato Bisque III
This didn't turn out as good as I had hoped for. I followed the recipe to a T with a few minor exceptions: I replaced about half of the butter with olive oil, I browned the tomato paste in the pot with a little more olive oil before adding the liquids, I only used 2 tablespoonfuls of sugar and finally I didn't add any heavy cream but instead added a teaspoon or so of sour cream to each bowl of the finished product. My biggest issue was with the mirepoix. I ran all the vegetable thru a chopper until they were a fine mince and cooked them thoroughly and then after boiling I used a slotted spoon to remove some of the diced tomatoes before I took an immersion blender to the finished product. Unfortunately that finished product tasted more like carrot and celery soup than tomato. I know I used what I would consider a pretty normal sized carrot and considerably less than a full stock of celery to start with but obviously that was way too much. For my next attempt I think I'll see if I can find a recipe that omits the carrots & celery altogether. Overall it was OK but fell far short of what I was hoping for.

0 users found this review helpful
Reviewed On: Jan. 9, 2014
 
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