Robin Seidel Profile - Allrecipes.com (1232125)

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Robin Seidel


Robin Seidel
 
Home Town:
Living In: Blairstown, New Jersey, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Wine Tasting
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Vegetable Melt
Sausage Flowers
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Recipe Reviews 32 reviews
Curry-Coconut Shrimp
Wow, was this ever good! Hard to believe that it's light (but you have to use the light coconut milk). To lighten it up further, I used olive oil spray rather than the oil; didn't miss it at all. A double bonus was how quick it was to put together. Some of the other reviewers said it needed a bit more heat (plus I like heat), so I added about a teaspoon of red curry paste to the vegetables and spices while they were sauteeing. I also added about a 1/4 teaspoon of salt, which really made the flavors pop (amazing what a little bit of salt does for that) and perhaps a tablespoon of minced fresh ginger. What it didn't need was the cornstarch, as mine thickened beautifully all on its own. I used jumbo shrimp (13-15 count) and served it over brown and red rice with wheat berries with roasted broccoli and onion wedges on the side, with a salad dressed with 1 tablespoon of marmalade (melted) with a splash of rice wine vinegar, to which I added a tad bit of chopped mint and freshly ground pepper; very fresh. Guess what...having it all again tonight!

2 users found this review helpful
Reviewed On: Jan. 18, 2009
Fiery Fish Tacos with Crunchy Corn Salsa
Fresh, fresh, fresh! Even two days later, the leftover salsa pops in your mouth. I had to substitute water chestnuts for the jicama as the one I bought must've been in the store shelf too long. Loved the spice on the fish, gave it a nice zing. Rather than topping it with sour cream, I drizzled the sauce from Breese823's Fish Tacos over it, adding a combination of jalapeno and red thai chili peppers but no cayenne (didn't want to make it TOO hot!), greek yogurt and fresh dill that I had growing like crazy. That, coupled with the salsa and a small handful of coleslaw mix on each taco, and you had a winner. I think I'm going to do the same thing this weekend for a bbq, but mix the grilled, cooled fish with the salsa as a salad, then offer Scoop tortilla chips on the side along with the sauce to drizzle. Definitely different!

2 users found this review helpful
Reviewed On: Jul. 1, 2008
Maple Salmon
A friend of mine recommended this recipe as one that her non-fish-eating husband would eat. I had it as one of the entrees for Christmas dinner and it was great. Also...I kept it in the marinade far longer than the recipe instructed (24 hours, forgot it!) and it really didn't matter, it wasn't "cooked" by the marinade. I had leftover uncooked filets and froze them. They tasted even better once thawed and baked. Almost candied. Tastes great on its own or topping a salad.

2 users found this review helpful
Reviewed On: Jan. 14, 2007
 
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