Cheerful Hamster Profile - (16583479)

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Cheerful Hamster

Cheerful Hamster
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Member Since: Nov. 2010
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Recipe Reviews 4 reviews
Gluten Free Rice Chicken Stuffing
This recipe is great. I think the spice mixture was aiming more for Stove Top stuffing instead of chicken Rice-a-Roni, but since rice doesn't pick up the flavors as strongly as bread, the flavor is unlike either one as it is delightfully mild and savory. This is how a side dish should be, supporting but not overpowering - a definite keeper. I made two minor substitutions: real long grain rice with enough water to cook it, 1.5 cups water to 1 cup rice ratio, plus an additional 1/4 cup water on top for the dry ingredients; and fresh celery instead of flakes because that's all I had. You can sub fresh finely minced celery for flakes at a 2 Tb to 1 tsp ratio. Mixed everything together from the start in a microwave-safe covered container and zapped it on high for 12 minutes (700 watt micro), then let it stand for 5 minutes. Heavenly as a side for chicken & gravy! Thank you thank you. Just what I was looking for.

4 users found this review helpful
Reviewed On: Jan. 20, 2013
Herb Rubbed Sirloin Tip Roast
Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and flavorful. It's like a cross between bottom sirloin and bottom round, quite similar to rump roast. I've read that it's not really sirloin properly speaking, and since it's so lean it can be tough if cooked at high temps. Low, slow and medium rare is best, just like rump roast. However, I must concur with another reviewer here - NO crock pot please! A slow cooker will make this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip can have a steak-like flavor and texture, and I think few of us would pass up steak in favor of pot roast! I've made this twice, first time as written, and the consensus is correct - it's more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That's pretty high praise, and it can be a nice change of pace from that old standby. But just like that mix, it's better in moderation. Pasting it on is a bit much, and second time around I omitted the oil from the mixture and instead applied it directly to the roast, then dusted with the dry spices. MUCH better that way, IMHO. Then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest part and roast at 225F until the center reads 140F. Take it out and cover, let it sit for 15 minutes, slice thinly. Beef heaven!

31 users found this review helpful
Reviewed On: Apr. 28, 2012
Slow Cooker Mongolian Beef
With the wildly divergent views about this recipe I was a bit apprehensive going in. I read all the customizations and incorporated a few. I used 2.5 lbs of flap meat because it was on sale, and it was ideal - I get really impatient cutting meat, and flap was perfect for this purpose since I could practically pull it apart with my hands to make strips. I skipped the browning stage and threw it all in the pot. I reduced the brown sugar by half. I couldn't find fresh ginger so I substituted a pinch of powdered. I like my onions well cooked so I put them in from the beginning, but they were a little too destroyed after 3 hours on low so next time I'll delay them. I used Lee Kum Kee brand hoisin. This turned out astonishingly close to my great local chinese takeaway, about 95% there. I'll make tiny tweaks next time, maybe a little more ginger if I can't find fresh, just a hair more sugar. Even with more than double the amount of meat, there was still sauce left over, though I did need to stir it more often while it cooked to keep the meat covered (my slow cooker is oval not circular). Excellent recipe, not too sweet (with modification), not too salty! I had to stop myself from eating the whole darned thing.

12 users found this review helpful
Reviewed On: Jul. 13, 2011

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