mlorraine Profile - Allrecipes.com (13839246)

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mlorraine


mlorraine
 
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Member Since: Sep. 2008
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Recipe Reviews 4 reviews
Moroccan Couscous
Absolutely delicious with the addition of toasted sliced almonds and sweetened dried cranberries. I made it over a cookstove on a camping trip, and my friends were enormously impressed to be eating so well.

0 users found this review helpful
Reviewed On: May 15, 2011
Baked Spaghetti Squash with Beef and Veggies
Very good base recipe, if a little bland - it needs a little tweaking to be truly delicious. Next time I'll increase the onion and all the seasonings, add a little cayenne pepper for zing, and throw in a can of tomato paste and some sliced mushrooms. A few tips: Start with a big pot - the recipe as-is was waaay too big for my skillet, and I had to transfer it to a soup pot halfway through. Also, the toasted seeds of the spaghetti squash made a great snack. I coated them with a teaspoon of butter and some Worcestershire sauce, ground mustard, garlic powder, paprika, and salt, then toasted them for 25 minutes while the casserole was in the oven (stirring halfway through). Fabulous!

32 users found this review helpful
Reviewed On: Sep. 18, 2009
Black Pepper Goat Curry
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pepper (don't reduce the black pepper--it's too distinctive to the recipe's flavor). Cook the onion on medium for two minutes. Then add the ground black pepper and cook for four minutes. Then add the coriander and curry powder (I used two tablespoons in place of the curry leaves) and cook for one more minute. Throughout this process, add up to one cup of water as needed to keep things from sticking to the pan. After that, proceed with the recipe as written. In order to reduce spiciness, I cut the cayenne pepper in half. I'm also guessing (although I don't know) that two tablespoons of curry powder is less hot than a half cup of curry leaves. With these reductions, the recipe was still almost too spicy for my taste buds, so many might want to go down to a tablespoon of curry powder and half tablespoon of cayenne. Adding spinach at the end of the simmering process worked pretty well for me as a way to add some vegetable to the recipe.

36 users found this review helpful
Reviewed On: Aug. 25, 2009
 
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