Oregon Snowbird Profile - Allrecipes.com (15215562)

Oregon Snowbird


Oregon Snowbird
 
Home Town: Monroe, Oregon, USA
Living In: Oregon, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Painting/Drawing, Wine Tasting
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Recipe Reviews 41 reviews
Lemon Basmati Rice
This was awesome. I made it in my rice cooker using Forbidden Rice, which has a nutty flavor and striking black color. I used ground ginger as I didn't have fresh, and substituted grapeseed oil for the canola. My lemon was quite large, so I used about 1-1/2 T of the zest, and 1/3 cup juice. Served with sauteed mahi mahi. Will definitely make this again.

0 users found this review helpful
Reviewed On: Feb. 8, 2015
Salmon Cheese Ball
Very very good. I used a can of kippered salmon (cold-smoked), and served in a bowl as a spread (without the walnuts and parsley). All eaten up, and recipe asked for.

0 users found this review helpful
Reviewed On: Jan. 11, 2015
Filet Mignon with Rich Balsamic Glaze
Excellent! I did make some changes. I had a rib-eye, cut it two, let it come to room temperature, and seasoned with salt and pepper. Sliced mushrooms and shallots, and sauteed them in olive oil on medium-high. Added the steaks, and seared on all sides. Removed the steaks, and covered with foil. Added to the pan the red wine and balsamic vinegar. Cooked with the mushrooms until somewhat reduced, then added in about 1 Tbsp brown sugar and 1 Tbsp butter. Reduced some more. Added the steaks back in, and cooked until they were about 135 degrees with the instant-read thermometer, medium rare. Plated steaks with mushroom sauce poured over ... really YUMMY!. Served with fresh french bread to soak up the sauce. I can't add a photo because we ate it up eagerly!

0 users found this review helpful
Reviewed On: Dec. 17, 2014
 
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