Chef Caroline Profile - Allrecipes.com (1508253)

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Chef Caroline


Chef Caroline
 
Living In:
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Summer Pasta D'lite
Bow Ties with Sausage, Tomatoes, and Cream
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Recipe Reviews 10 reviews
Pancit
This is my new favorite poor person meal and one of my new favorite overall go-to recipes. What do I mean by poor person meal? Rice noodles: $1.19 Bag of carrots: $1 Napa cabbage: $1.20 Green onions: $0.80 Misc meat: $3-6 Soy sauce and pepper: in pantry Total: about $7-10 and makes a ton of food! When they say 4 servings, one serving actually fills you up! That's $1.50-$2.50 per meal, and it's freaking delicious. I will never go to my local Chinese takeout place again for pancit when I can make it myself just as good for cheaper and get about 3 times as much. P.S. If you don't have enough soy sauce, fish sauce is quite good too.

7 users found this review helpful
Reviewed On: Aug. 27, 2011
Sarah's Roasted Red Pepper Dip
Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!

3 users found this review helpful
Reviewed On: Oct. 21, 2010
Roasted Garlic Bread
The roasted garlic was a great flavor, but it was hard to really get a smooth butter spread from the roasted cloves. I might roast them longer in the future to get them really soft and easy to mush up. However, the pieces of cloves that were left in the spread were a nice change of texture on the bread. It was VERY garlicky - which was wonderful, but I'd say this is the garlic limit before it starts to get overwhelming. I'd say use just as much as it says to use, but don't get tempted to add a little extra - this recipe is made for the garlic lover, so you don't have to add any more than the three heads of garlic it calls for. Be sure to cover the entire bread surface with the butter - I missed a couple corners and they burned before the buttered part was browned. I broiled it for longer than it said to, but the buttered surface still wasn't crispy. Next time, I might try broiling the bread first before adding the butter, then buttering and broiling again to get a really nice bread that's crispy on top but not like a crouton all the way through. The butter was great, though, and I made extra so we could make this again without having to roast more garlic. That's another plus of this recipe: you can make extra butter so the prep time is virtually zero the next time you want to make this!

1 user found this review helpful
Reviewed On: Jul. 6, 2008
 
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