Dessert Queen Profile - (1284458)

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Dessert Queen

Dessert Queen
Home Town:
Living In: Chicago, Illinois, USA
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Needlepoint, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music
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Recipe Reviews 11 reviews
Vietnamese Fresh Spring Rolls
These taste EXACTLY like the ones I order from the restaurants. I've made them a couple times a week for the past month... my mom LOVES them! The first time I made them, I found Thai basil at an Asian grocery store but all the times after that, I bought regular basil from any grocery store and it worked just fine. Adding extra cilantro doesn't quite give it the same flavor so for them to taste more authentic, be sure to use regular basil. I also added shredded carrots and julienned cucumber for added color and crunch. One additional hint as to rolling them up: with the lettuce on the far side, fold up the side closest to you over the ingredients, then fold both the uncovered sides towards the center. Lastly, using the lettuce to hold everything steady, continue rolling the spring roll up towards the top of the wrapper and voila... perfectly rolled spring rolls!

5 users found this review helpful
Reviewed On: Dec. 30, 2013
Boilermaker Tailgate Chili
I've been looking for a good chili recipe and I can finally stop the search. I've followed the recipe almost to a tee. The only substitution worth mentioning is that I used chicken broth in place of the beer. I started out using 1/2 cup, the same amount as the beer, but I like my chili a little soupier so I added the whole can. That was three days ago. I was asked to make it again so I made a double batch today... that's A LOT of chili but I have no doubt every last bit will be eaten! SOON! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Nov. 7, 2013
Beef Stew VI
Delicious stew with Chuck's suggestions of coating the meat first and adding ketchup, A1 steak sauce, and Worcestershire sauce. However, and this is why I rated this recipe 4 stars, the cubed potatoes and 1 inch pieces of carrots and celery weren't tender even after 3 hours on the stove. Not including the prep work, the cook time, itself, took 4 1/2 hours. Next time (yes, I plan to keep this recipe), I'll dice the potatoes, slice the carrots, and chop the celery. I'll also add corn and peas. Still, a very good stew!

9 users found this review helpful
Reviewed On: Jan. 6, 2011
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