AnnieD Profile - (13218710)

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Recipe Reviews 6 reviews
Bob's Thai Beef Salad
I made this last night and I have to say I was the only one who liked it of the family. That said, it was just the way I like it, salty! I actually used a 1.75lb piece of flank steak from Whole Foods. I then used half of all the other ingredients including the fish sauce. You could use a sugar substitute for South Beach. I used a Thai garlic chili pepper sauce instead of the chilis - using a few splashes instead. I normally hate changing recipes and then reviewing them, preferring to review on the actual recipe but I can see this being a winner. I am choosing 4 rather than 5 stars as I think 1 cup fish sauce is extreme.

3 users found this review helpful
Reviewed On: Mar. 20, 2011
Antipasto Pasta Salad
This recipe is fabulous! I have made many different versions of an Italian pasta salad and this is my favorite so far. I used rotini pasta and decided not to add pepperoni so used 1/2 lb salami instead (asked the deli counter to cut it on no.12, then chopped). I added in a yellow pepper for extra color. I suggest you really MUST use the Asiago cheese, as other reviewers have said. I found some Asiago with rosemary and garlic already infused - YUM! This recipe received fabulous reviews at my Bunko last night and several asked for the recipe. A real winner. Thank you!

4 users found this review helpful
Reviewed On: Jul. 22, 2010
Classic Spanish Sangria
I made this yesterday for the World Cup final and it was a huge hit - even the Spaniards here in Texas loved it! Being a Sunday I couldn't buy extra liquor so had to use what I had. I doubled the recipe so hence needed 3 cups of rum - I used 1.5 cups of Bajan Mount Gay and 1 cup of Dark Rum - the remaining half cup was made up with Peach Schnapps (some other Sangria recipes call for Peaches). I used Merlot and omitted the sugar - perhaps the Schnapps made the mixture more sweet as I didn't feel I needed the sugar. I added lots of thin slices of the fruit and chopped additional smaller pieces for use in the glass. I didn't have time to let the Sangria sit for two hours so served it within 30 minutes. It was a huge hit and marinating the flavors together overnight must make this a complete winner. Thank you Lisa.

2 users found this review helpful
Reviewed On: Jul. 12, 2010

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