prettysoldier Profile - (12931919)

cook's profile


Home Town: Prescott, Arizona, USA
Living In: Fort Belvoir, Virginia, USA
Member Since: Mar. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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About this Cook
Trying to not burn water everyday
My favorite things to cook
My favorite family cooking traditions
Fruiti Pebbles pork chop breading.
My cooking triumphs
Not killing me or my husband and I have all 10 fingers still
My cooking tragedies
Not cooking Mahi Mahi long enough that spoiled my first taste of the fish.
Recipe Reviews 17 reviews
Creamy Tomato Tuna Penne Pasta
I had some real trouble finding the amounts in the recipe at the store, so I fudged a few things. 2 cans of tuna in olive oil came out to 9oz and the 2 cans of tomato bisque came out to 28oz and the penne was 12oz. With the extra tuna I halved the anchovy paste. In all both my DH and I loved the recipe. I also threw in a can of sweet corn and used the "veggie" penne to add some more veggie servings. Can't wait to make this for company. So quick and easy.

1 user found this review helpful
Reviewed On: Apr. 5, 2013
Cajun Shrimp Orecchiette
The only changes I made was 1 tbs butter, 1 tbs olive oil and defrosted chopped spinach. Both my DH and I thought this dish was "meh." Not bad, but not to be put on the list to make again. I feel sort of like I wasted 1 lb of shrimp and a cup of good wine.

2 users found this review helpful
Reviewed On: Feb. 10, 2013
Chef John's Sausage & Shrimp Jambalaya
Followed the recipe exactly. By 45 minutes the rice was still crunchy. I even let it come to a boil before turning down to simmer. I let everything but the shrimp cook for a total of and hour and a 1/2, at least and the rice finally softened up. I recommend leaving out half the veggies till half the cooking time is past, so you get a little crunch from the peppers. I might even reduce the broth to 2 1/2 cups to make it closer to actual jambalaya, without letting it simmer for hours. I will use this recipe again, but with some changes.

2 users found this review helpful
Reviewed On: Jan. 23, 2013
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