Danita Profile - Allrecipes.com (13752013)

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Living In: Billings, Montana, USA
Member Since: Aug. 2008
Cooking Level: Expert
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Recipe Reviews 3 reviews
Thai-Style Grapefruit and Prawn
LOVE this! We were a little nervous of trying it because it's completely different from the kind of food that we normally eat, but I had grapefruit I needed to get rid of, and this was definitely the way to go about doing it. The only thing I changed was that I used a large red jalapeno instead of the red chile pepper, because that's what I had on hand, and 1/2 tsp of grade B maple syrup instead of brown sugar, for the same reason. I think next time around I will cut the amounts for the liquid ingredients in half and let the grapefruit drain over the sink after it's been peeled and de-membraned, because it was pretty soupy towards the bottom. Otherwise, the flavor was amazing. We will definitely be making this again!

0 users found this review helpful
Reviewed On: Apr. 29, 2014
Delicious Ham and Potato Soup
This is a fantastic base recipe. For those of you complaining about it being too thin, try this: Double all your solid ingredients then round them up to the next cup (2 cups ham, 7 cups potatos, 1 cup celery, and 1 cup onions) and use 6 cups of water, but leave everything else the same. When you add the roux (butter+flour+milk), also add 2 cups of shredded cheese (I use a mix of mozzarella and a mexican blend). Additionally, continue to cook the soup while stirring occasionally on low for 15-20 minutes after adding the roux to remove the raw flavor the flour gives it. This will give you something much closer to a Ham & Potato Chowder, which is the consistency we like it. I also chopped up and cooked a pound of bacon and added that to the other solid ingredients at the start, then used the bacon grease in the roux with the butter cut down to 3 TBSP instead of 5. I put in some rosemary and thyme, and added about 1 cup of chopped green onions when I added the roux. We ended up with a huge winner that I now have to cook in double batches and freeze regularly to keep up with requests for it. If you like the soup but want it thicker/slightly differently flavored, try this. It worked GREAT, and freezes very well.

0 users found this review helpful
Reviewed On: Feb. 9, 2013
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
I've used this recipe about 20 times now and it's worked perfectly every time. I did have to up the cooking time to about 20 minutes, but that may be an elevation/egg-size thing. One note to people having trouble peeling them: They still have to be peeled like a normal egg. My husband was repeatedly complaining about the shell ripping chunks of the egg out ... then I discovered that he was only knocking them on the counter 2-3 times before peeling them, then peeling them with his nails instead of the ball of his thumb. Try cracking them COMPLETELY (20-30 knocks on the counter on EVERY part of the egg) and peeling them with the ball of your thumb rather than your nails. I've had over 100 eggs from this recipe shell perfectly every time in this manner, even when they were bought from the store less than an hour before.

2 users found this review helpful
Reviewed On: Nov. 17, 2011

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