maddyb Profile - (16193599)

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Recipe Reviews 4 reviews
Lamb and Winter Vegetable Stew
I love a great recipe that uses in season vegetables! This dish was perfect and will be a winter staple for me and my husband from here on out. I modified as follows: added rosemary and extra garlic for seasoning; used fennel rather than celery, only b/c my market did not have organic celery, but I think the fennel worked very well and I will continue using it for this dish; used 4 cups of beef broth; the vegetables were ready after 20 minutes rather than 30 minutes; I used greek yogurt rather than sour cream and it had a little trouble mixing into the dish, but this did not affect the dish in any major way. Served with a slice of buttered, fresh bread. mmmm.mmmm.mmmm.good.

0 users found this review helpful
Reviewed On: Jan. 12, 2013
Spaghetti Squash I
This was a great recipe. It gave me a wonderful base for developing my own spin on the squash. I took the advice of another and cooked it whole with about 6 puncture holes in it. I cooked a little over an hour at 375F (I have a crappy, small oven so this will probably vary for you). I let it cool about 30 mins, peeled the skin, cut it in half, and gutted it. In the mean time, i sauteed a couple of diced porto mushrooms (as another suggested), 1/2 onion, 1/2 red pepper (as another suggested), and garlic in evvo, with salt, too, to help the mushrooms out. I then tossed in torn basil. I decided to layer the feta, and also used parmesan as another suggested, with fresh basil, salt, pepper, and crushed red pepper on top of the split halfs, and then add over that the sauteed veggies. Next, I sprinkled more of the cheeses and fresh basil on top, and put in warm oven (200F) to meld flavors while I waited for my bf to get home. it was fabulous!

4 users found this review helpful
Reviewed On: Oct. 19, 2011
Stuffed Cabbage Rolls
This recipe is so basic, so simple, that you can easily modify to your own preferences. I knocked one star off because I believe it would have been bland without modification. I tried microwaving the cabbage like other reviewers, and it ended up being more trouble than just boiling it. I steamed it, though. I piled pulled leaves into the pot, which meant that I had to go through a few rounds of flipping the leaves (and removing those that were ready to go) before they were all done. I also cut the tough spine out. I might dice these up and add to sauce next time (along with other leftover cabbage). I didn't use the can of soup, but I'd say you need more than one can. I used a large can of diced tomatoes, a long squirt of ketchup, a small can of tomato sauce, and small can of tomato paste. I used about a 1/4 of the tomato sauce to mix in with the meat mixture. I also added a mixture of diced peppers, dried basil and oregano, powdered garlic, cinammon, and salt/pepper to taste. I added some chipotle hot sauce because the sauce still needed a kick. I used a beef:sausage (3:1) mixture. I used mild italian sausage, and would use hot next time around. I also added breadcrumbs and used brown rice. I would add parmasan next time, too. I would also make sure I had enough salt in the meat mixture next time, too. I also thought that the dish tasted better after 2+ hours of cooking. I ate after 40 mins, and it could have used more time.

4 users found this review helpful
Reviewed On: Nov. 14, 2010

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