stykzorz Profile - Allrecipes.com (13028336)

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stykzorz


stykzorz
 
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Member Since: Nov. 2008
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Recipe Reviews 3 reviews
South Texas Carne Guisada
I just made this, and as usual for me, I used this recipe as a base, and tweaked it as I went along. I was very pleased with how it turned out. I floured the meat to help thicken the sauce. I didn't have 4 large tomatoes, so I ended up using the 3 plum tomatoes and about half a container of grape tomatoes that I had on hand. I used homemade chicken broth instead of water, about a cup. I also added a couple beef bouillon cubes and a cilantro bouillon cube. Because the meat I used was really tough, and because I used more liquid than was called for, I ended up letting it simmer for closer to an hour. I will definitely be making this again!

0 users found this review helpful
Reviewed On: Feb. 2, 2013
Creamy White Wine Sauce
I really liked this. It was simple to throw together and its just a basic sauce, so it was real easy to put in the flavors that I wanted..I added fresh garlic and fresh chopped basil and tossed this with farfalle and roasted veggies - it was amazing!! I don't know what people were talking about with the "too much salt" comments. I just eyeballed the salt, and ended up having to go back and add more, so I probably put in more than what was called for. I don't usually use a lot of salt in my cooking - when I think something needs salt, it REALLY needs salt, lol.. But to each their own. I will definitely be making this again =)

0 users found this review helpful
Reviewed On: May 16, 2011
Spiced Parsnip Soup
I really enjoyed this, and I would definitely make it again. I'd never had parsnips before, and was looking for a recipe that was simple and that I basically had everything on hand for.. I didn't have any cream or chicken bouillon (I know, shame on me!) So I did my best substituting them, and it turned out well. I usually experiment with recipes, but I'd like to make this again and actually follow the recipe :)

1 user found this review helpful
Reviewed On: Feb. 12, 2011
 
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