Nancy from WA Profile - (16062619)

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Nancy from WA

Nancy from WA
Home Town:
Living In:
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Dessert, Quick & Easy
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Recipe Reviews 76 reviews
Tonya's Terrific Sloppy Joes
I've made this recipe about 5 times. I've never used celery since we don't eat much of it. There's times when I'm out of fresh onion and used dried, and both turned out fine. Other times I may add diced bell peppers. The first time I made it, it was ok, a little dry but adding 1/3 cup of bbq sauce made a huge difference. It gave it a nice kick and sweetness to it. I don't leave it out when I make this. We like our sloppy joes sloppy and so I make a little bit more sauce. Everytime I make this, my hubby says it's a lot better than the canned or powdered sloppy joe sauces. Thanks!

0 users found this review helpful
Reviewed On: Jun. 19, 2014
Chef John's BLT Pasta
I trimmed the fat on the bacon and cooked it without the oil. Used macaroni noodles since that's what I had and omitted the cayenne pepper. Used Chef John's recipe for crème fraiche but used 1 1/2 cup of it. After tossing it, I tasted it and it was missing something. I squeezed 1/2 lemon and that made a huge improvement. My husband loved it, my son not so much even though he's a fanatic of bacon. He didn't like the taste of arugula. I liked it. The arugula did over power the salad. The next time, I'm going to try fresh baby spinach and 1/2 the batch, except for the bacon, since it made a huge amount.

1 user found this review helpful
Reviewed On: May 24, 2014
Chef John's Classic Beef Stroganoff
I used thin slice sirloin beef for this recipe. I omitted the oil and when I browned the beef. Didn't add white wine since I didn't have any and couldn't find just plain wine white or sherry, and didn't add chives. Used Chef John's recipe for crème fraiche. I marinated the beef slices over night with Montreal steak seasoning. Instead of cooking it on the stove, I used a slow cooker. Cooked it on low for 5 1/2 hours. There was too much liquid after 4 hours. I made a rue hoping it would thicken. It did a little. Served it over rice instead of noodles. It tasted really good. I would make it again with less 1 cup of beef broth in the slow cooker.

0 users found this review helpful
Reviewed On: May 24, 2014

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