hertzen Profile - Allrecipes.com (13861164)

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Home Town: St. Paul, Minnesota, USA
Living In: Central Region, Singapore
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Sewing, Gardening, Hiking/Camping, Biking, Walking, Music, Charity Work
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Recipe Reviews 26 reviews
Seafood Stuffed Zucchini
Very versatile recipe. Thanks for the base recipe and I enjoyed all the ideas in the reviews too. I Used packaged Herb Seasoned stuffing cubes. Stir Fried raw shrimp in coconut oil, with garlic, oregano, and basil, till just pink. Cut shrimp into bite size pieces. Didn't have crab meat, so left out. Mixed stir fried shrimp into the stuffing, egg, and zucchini meat. Used all the zucchini meat and a little extra breadcrumbs until the mixture just held together. (As the zucchini scrapings were quite moist.) Stuffed the zucchini halves and squeezed 1/2 fresh lemon juice on top of stuffed zucchinis, instead of mixing it in. Also added a few tablespoons of water to bottom of casserole dish. Left pepper out of recipe and ground some fresh pepper on top of stuffed zucchinis. Only had Mozarella cheese. This was delicious and would be great for having company, because it could be assembled ahead of time and baked when needed, freeing up the cook for other things.

0 users found this review helpful
Reviewed On: Apr. 15, 2015
Asian Lettuce Wraps
Doubled this recipe for a gathering picnic in a park. Took in a warming container with the butter lettuce leaves and toppings on the side. Everyone loved it. I added the shredded carrots in at the end of cooking. I used lean ground turkey. After browning the turkey, I pulsed it in a food processor to get it a little finer. Could be made ahead or in stages, like chopping or browning the day before for time and ease of preparation. Thanks for this recipe.

0 users found this review helpful
Reviewed On: Jul. 19, 2014
Slow-Cooker Pepper Steak
This is a great dish, I remember from childhood. I would skip the soy sauce and salt though. The bouillon was plenty salty tasting. Used fresh minced garlic in place of garlic powder. Used red and yellow peppers, cause that's what I had. I added brown mushrooms. I subbed red wine for the 1/4 cup of water. The mushrooms and the wine added a real rich flavor. The meat was so tender. I cooked it for 8 hours on low, but 7 hours on low would have been plenty fine. Served over a garlic linguine pasta with a side of steamed asparagus. Wonderful.

2 users found this review helpful
Reviewed On: May 21, 2014
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About me: I love to recreate the comfort foods and… MORE

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