dirty grey goose Profile - Allrecipes.com (1602734)

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dirty grey goose


dirty grey goose
 
Home Town: Akron, Ohio, USA
Living In:
Member Since: Dec. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
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Recipe Reviews 24 reviews
Zucchini Patties
Very similar to something my grandmother made for us as kids. I doubled the recipe and used up two large zucchinis. Right now we are getting a new zucchini every other day from the garden. Use panko crumbs to give it texture. (about a half cup). Add some garlic powder and some chopped red pepper. My final add was chopped fresh basil.

0 users found this review helpful
Reviewed On: Jul. 24, 2012
Fusion Chili
Our family has been hosting a Chili Cook off for quite a few years at my home. Since I host it, I don't usually enter it. This year, I kept my entry a secret and out of ten Chili's ~ this one won! I agree with most that I had to add much more liquid to my taste. I added two large cans of diced tomatoes AND a large can of tomato puree. I used the entire amount of honey and even added a little bit more toward the end. I used a full can of chipolte peppers and the sauce (instead of the dried) for a real sweet/hot chili. On our table for all of the chili's that we served, we had chopped onion, sour cream, shreaded cheese, diced chili's, and jalapeno peppers. Next time, we might offer some rice or noodles for Cincinatti chili for those that want a full meal.

11 users found this review helpful
Reviewed On: Oct. 2, 2011
Braised Beef Short Ribs
Very good basic recipe. We have a local store that sells boneless and trimmed short ribs. I have found that these are the best. Sometimes the short ribs can just be too fatty and it makes everything a little too greasy. We added a cup of wine and a bay leaf for some extra flavor. If you're having trouble with the potatoes falling apart, use red potatoes they tend to cook better in this type of a recipe.

9 users found this review helpful
Reviewed On: May 10, 2011
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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