Dan'ish Profile - Allrecipes.com (164637)

cook's profile


Home Town: Albuquerque, New Mexico, USA
Living In: Bainbridge Island, Washington, USA
Member Since: Apr. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Reading Books, Wine Tasting
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Recipe Reviews 9 reviews
Delicious Beef Tongue Tacos
I made a few changes, but this was really good. We bought our first steer last year and I got a tongue... ok, what the heck to do with that. Get on Allrecipes and find a recipe. I used chicken stock that I made from some left over chicken, it was spicy, instead of water, and that meant I didn't need to add salt. I didn't have a bay leaf, so I used oregano. I had jalapeno's from my garden so I added 3 of them. My husband had tongue as a kid and wasn't too excited, but we both really enjoyed the recipe, it really was like roast beef.

3 users found this review helpful
Reviewed On: Sep. 4, 2012
Mulligatawny Soup I
I saw Diners, Drive In's and Dives and they showed this type of soup. We got busy the day I made it and were unable to eat it for a couple of days. The curry flavor is mild but warms you. This was a wonderful, warm, yummy soup. My husband doesn't even like curry and he loved it, saying it was a "do over."

1 user found this review helpful
Reviewed On: Nov. 29, 2009
Baked Salmon Fillets Dijon
My husband liked this more than I did, but that said, I thought it was a nice change. I spread course ground mustard (lightly) and olive oil, & then I piled on the breadcrumbs. I added fresh chopped garlic and garlic powder, oregano, and fresh ground black pepper. I used frozen salmon, so cooking was longer, and I added wine to keep the whole thing moist. I baked in the oven at 350. I would make this again; I think I will defrost the salmon first, so that the garlic doesn’t burn. I didn’t have the issues around soggy breadcrumbs, mine were very crisp and added a nice crunch. Served with a salad, brown rice and sliced tomatoes, this was a nice meal. We won’t be eating it weekly, but I will make it again.

0 users found this review helpful
Reviewed On: Sep. 19, 2005
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