JimH Profile - Allrecipes.com (13867752)

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JimH


JimH
 
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Member Since: Sep. 2008
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Recipe Reviews 4 reviews
Maple Cajun Mahi Mahi
The recipe I used was identical except only 3/4 tbsp of the cajun seasoning. The wife can't handle spicy, so I only used 1/4 tbsp. Not noticebly spicy at all, just added flavor. So dial in your spice using this as your range. Little effort, big results. The lack of effort I'll keep secret when company comes over.

1 user found this review helpful
Reviewed On: Feb. 9, 2013
Crispy Orange Beef
The first time I had Orange Beef was at a long gone Korean restaurant in the late 70's. I've ordered it over the years, but it never compares to what I had there. This recipe is my hero. The crispiness here is the secret ingredient in reviving my favorite Orange Beef memories. I used a little less sugar. Instead of garlic I added about 1/8 tsp. of chili paste with garlic, which is always in my refrigerator. This helped mimic the Korean slant with a tiny bit of heat. Use this carefully. A lttle goes a long way. I, too added about 1/4 cup of oj instead of concentrate, and I used white wine vinegar, because that's what I had. I used dried orange peel bits from a spice jar, for the same reason, no more than 1 tsp. I thought 3 tbsp of ginger would make me change the name of the recipe to Ginger Beef, so I only used one. I used leftover rare London Broil sliced thinly, and cooked it again as the recipe says. Loved it. This way orange flavor was subtle, as were the influences of the ginger and chili paste with garlic. Nothing overpowered-nice balance. Might have liked a little more sauce, as I ended up with only what stuck to the beef pieces. Maybe deglaze the wok after finished cooking and pour it around the edges of the serving bowl to keep the beef crispy and still have a little sauce for the rice.

1 user found this review helpful
Reviewed On: Jul. 8, 2010
The Best Meatballs
Very good, but I think I'd use finer bread crumbs next time for less meatloafy texture. Also, I think I'd bake them rather than fry them. Frying adds nothing to this recipe, except a tougher exterior and fat. Maybe mist them in olive oil and put under broiler a couple minutes, then turn down the oven to 325 until done.

4 users found this review helpful
Reviewed On: Apr. 2, 2009
 
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