Ms.Gizz Profile - (13441543)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In:
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Gardening, Camping, Biking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 8 reviews
Spicy African Yam Soup
This was absolutely delicious! I did increase to 4T of peanut butter to add some extra protein and creaminess, but that's the only change I made. My husband is not a fan of yams/sweet potatoes, however he gobbled this up, as did our 2.5 year old. I did not find it spicy at all, but we are used to pretty spicy foods so I suppose it's all relative. Thanks for sharing, I will definitely make this again!

1 user found this review helpful
Reviewed On: Aug. 20, 2011
Spinach and Black Bean Pasta
I really wanted to like this--it's simple, easy and vegetarian, but unfortunately it came out watery and bland. It's a good thing I was tasting as I was cooking, because had I put this out as written, I think it would have barely been touched. I kept adding things--chili powder, paprika, oregano, cream cheese, and eventually a splash of red wine vinegar but it took a LOT of extra work to make this one edible. Our family is very into savory foods, but this just didn't do it for us. Sorry!

1 user found this review helpful
Reviewed On: Mar. 21, 2011
Vegetarian Stuffing
I had a bunch of stale ciabatta bread rolls left over, so I made this as one of my Thanksgiving dishes and it went like crazy! I was not expecting it, as I come from a family of serious carnivores/veggie haters. I used the cranberries and wild rice additions only, however I also added sauteed celery, onion, and carrot (cooked til tender in evoo and seasoned with the poultry seasoning), and I also used vegetable stock instead of broth which I think punched the flavor up a bit. Cooked it a day ahead, and definitely agree that it was better the second day. Thanks for a fantastic recipe! I will definitely make this one again.

3 users found this review helpful
Reviewed On: Nov. 26, 2010

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