mrayj Profile - (16437733)

cook's profile


Home Town: Abilene, Texas, USA
Living In: Chicago, Illinois, USA
Member Since: Nov. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Southern
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Recipe Reviews 4 reviews
Tom Yum Koong Soup
this recipe is amazing! i adjusted the ingredients to about 12 servings so i'll have an easy reheat lunch, and subbed chicken rather than shrimp (still following suit and boiling the bones in the water for 20 mins, and letting rest for 20 mins for enhanced flavor). i also ran around chicago and found some great asian markets which carry lime leaves (make sure to tear them instead of chopping), lemon grass (after you trim them smack it with the knife handle moderately to release flavor), and tom yum soup paste. i forgot the chili peppers so added a smidge more chili paste for a fair kick. i also strained out the lemon grass, lime leaves, and galangal instead of having to do it each time i eat.

1 user found this review helpful
Reviewed On: Oct. 27, 2012
Caldo de Res (Mexican Beef Soup)
i cannot stress enough how amazing this was! i made as follows, but used about 75% vegetable broth, and 25% water. i couldn't find chayotes, so subbed zucchini as recommended. i will definitely make again... once i get through all these leftovers :)

3 users found this review helpful
Reviewed On: Apr. 30, 2012
Easy Beef Stroganoff
Great job. Just a couple of mods. I used stew meat for instead of ground beef (still 2 lbs), about .75 of an onion and sauteed with the mushrooms on medium. i nixed the sourcream all together, as heating it on medium for about 15 minutes and stirring occasionally will thicken up just fine and help the lactosally (you get what i mean) challenged. serve with some crescent rolls and you're in business.

1 user found this review helpful
Reviewed On: Dec. 6, 2010

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