WoundedEgo Profile - Allrecipes.com (13037375)

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WoundedEgo


WoundedEgo
 
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Member Since: Oct. 2008
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Recipe Reviews 17 reviews
Fried Rice Restaurant Style
I've made this a few times now. As is it is wonderful. I've done a lot of the same modifications that others have (ginger, garlic, hot peppers, sesame oil, oyster sauce) all to good effect, though not necessary. I also added some Thai curry paste that added a nice zing. But the one thing I did do that is pretty unusual (definitely not a Chinese thing) but added such a great flavor was this... I buy these canned Jalapenos with carrots and use them in a lot of things. For this recipe I chopped up several of them very small and mixed them in and they add so much delicious flavor. They don't have too much heat, either.

4 users found this review helpful
Reviewed On: May 25, 2014
Chicken Milano
Meh. For all that butter and cream it really was boring. I was able to rescue it with a bunch of salt and pepper when served along with a lot of onion powder, garlic powder and oregano. Then I doused it in Chardonnay. Then it was very enjoyable. If I had some Parmesan on hand that probably would have been good. Ditto for some artichoke hearts.

4 users found this review helpful
Reviewed On: Mar. 31, 2014
Chuck and Potato Bake
I'm in the process of cooking a chuck roast. I wound up frying up some onion (with a bit of salt and after a minute a bay leaf) and while they fried I cut the beef into four pieces so it would cook faster and the flavors could sink into more places. I added salt, black pepper, Rosemary and garlic salt. As it browned I added some potatoes, mushrooms and carrots, peeled. Once it browned on all sides I added a half cup of Chardonnay (I had no red). 3 hrs @ 325

0 users found this review helpful
Reviewed On: Feb. 7, 2014
 
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