PUBEENE Profile - Allrecipes.com (1212225)

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PUBEENE


PUBEENE
 
Home Town:
Living In: Modesto, California, USA
Member Since: Jun. 2002
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Healthy, Quick & Easy
Hobbies: Walking, Reading Books, Music, Wine Tasting
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Pubeene
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Recipe Reviews 9 reviews
Jamaican Spinach Soup
We made this soup last night for a Jamaican lunch my daughter's Girl Scout troop is doing today. We made it exactly as written, and it seemed a little bland, so we added a little more salt and cayenne. I know that some soups are much better the next day, so I was hoping this was the case. I heated up a bit a few minutes ago and it was delicious! I do think using fresh ginger is very important to this recipe, and next time (yes, there WILL be a next time!) I will probably use chicken broth rather than vegetable. The key is making it ahead of time.

1 user found this review helpful
Reviewed On: Jan. 11, 2014
Island-Style Fried Rice
We were doing a Hawaiian-themed lunch at work and I picked this recipe because not only did it look good, it seemed like it would be easy and quick enough to do on a week night. I found some sweet pork sausage at the Asian Market - it wasn't called lup cheong, but I think it was the Filipino version of the same thing. It didn't slice well, so I squeezed it out of the casing and it worked fine. I cooked the rice a day ahead, so that it would be cool and ready to go. I read all of the comments and used a 20-oz can of pineapple tidbits. I cut the SPAM in very small pieces (not much experience with it, and kinda grossed out by it) and fried it and the sausage until very crisp. I also fried the rice quite a bit longer than the recipe said so it would also be crispy. The next day, I stirred in the green onions right before I nuked the rice. I have to say, despite my trepidation over SPAM, that it was very, VERY tasty, and was the hit of the potluck! There was not a single grain of rice left, and everyone, bar none, asked me for the recipe. I will make this again!

2 users found this review helpful
Reviewed On: Oct. 2, 2011
Eggplant Parmesan I
Although I think the basic concept of this recipe is good, there are some flaws with the measurements. I made this tonight, and made some adjustments based on some of the reviews I read, so maybe that was part of the problem, though I don't think so. I baked the eggplant rather than fried it because I didn't want a lot of extra calories from the absorbed oil. The recipe called for one eggplant, but since the ones I had were small, I used two. Then there wasn't enough to make 2 complete layers in a 9"X13" pan, so I had just a partial layer. The ricotta/cheese filling is delicious, particularly with fresh basil from our garden. I baked it 30 minutes and wasn't able to cut through the eggplant; cooked it another 10 and it still didn't seem right so I took off the top layer and cooked it yet another 10. It was edible and flavorful, but not destined to become a tried-and-true staple of my household. It was too problematic. I want a more reliable recipe that I don't have to troubleshoot but can instead gently adjust and perfect each time. .

1 user found this review helpful
Reviewed On: Aug. 24, 2008
 
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