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CulinaryRookie


CulinaryRookie
 
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Living In: La Crosse, Wisconsin, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
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Recipe Reviews 10 reviews
Pasta Pomodoro
This is nearly a 5 star recipe. My only 'complaint' (if you can even call it that) is that the ratio of pasta to sauce is too high, even if you prefer a lightly sauced pasta. I made a 12 oz box of angel hair pasta, and still did not use all of the pasta. The flavor of this dish however is fantastic, and it smells wonderful! I did substitute white wine for half of the chicken broth, and used better than boullion for the other half. I also added a handful of spinach leaves for nutrition as another reviewer stated, and chicken for my carnivorous husband who won't eat anything without meat. So, although i did make a few adjustments to suit our tastes, flavor wise I stuck to the recipe for the most part. I do highly recommend the white wine though as it really is complimentary to the tomatoes and balsamic vinegar. The only thing I'll change next time is up the amount of tomatoes and liquid a bit. Thank you for the recipe, it truly is one of my favorites (and I am very rarely impressed by recipes)!

10 users found this review helpful
Reviewed On: Aug. 22, 2011
Homemade Vanilla Extract
I recently decided to make my own vanilla extract for gifts and resale (I want to start a business someday and am experimenting with some of the products I will carry). I have read a lot about the proper way to make it and cam across a site that states requirements (by the FDA) of vanilla extract. Apparently, it needs to be 6 beans per cup of alcohol, and anything less than that is just flavored liquor. Since I'll be selling mine eventually, this is the ratio I will go by. Also, it technically needs to be 70 proof (35%) alcohol.

76 users found this review helpful
Reviewed On: Jul. 21, 2010
Simple Ranchy Breaded Fish Fillets
I liked the concept of this recipe, but wasn't completely sold on the recipe as is... so I made a few changes to suit my tastes. First and foremost, I highly recommend soaking the fillets in a shallow dish of milk for 20 minutes. (If your fillets are fresh and not frozen, do so in the fridge). This will eliminate the dreaded fishy taste that Tilapia especially tends to have. I opted to bake mine, so I preheated the oven to 425. I too decided to just mix the bread crumbs and ranch seasoning together, as well as some parmesan cheese and a dash of dried dill. It seemed a bit excessive to use the entire packet of ranch seasoning, so i just sprinkled it liberally over my bread crumbs until it just looked like the right amount. I had plenty of seasoning left over. After removing the fillets from the milk, i gave them an egg wash, and then dredged them into the breading mixture. I baked them for 20 or 25 minutes on a lightly greased baking sheet, flipping half way through. They cooked beautifully this way and had a nice crispy crust (without all of the extra calories of frying), and the flavor was good. I couldn't taste the dill that I had added, but I would imagine that a bit of fresh dill could have done the trick... or it could be used in mayonaise with some lemon for a dipping sauce or to spread on bread for a fish sandwich. As is, I would rate this recipe with 3 1/2 stars.

8 users found this review helpful
Reviewed On: Feb. 8, 2010
 
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