ductapelosergirl Profile - Allrecipes.com (16783570)

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Living In: Bloomington, Indiana, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
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Recipe Box 3 recipes
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Recipe Reviews 5 reviews
Curry Pumpkin Soup
I had to substitute 2% milk for the half and half, I omitted the pumpkin seeds, I used fresh pumpkin puree instead of canned, homemade vegetable broth instead of canned, and I added some Worcestershire sauce in addition to the soy sauce. I thought it turned out great! I will make this again and again! Next time I will be sure to get some half and half or heavy cream because I think that would give the soup a much better flavor and texture. I also plan to steam and puree some cauliflower (or possibly add some other type of squash like butternut) to add to the soup along with some extra vegetable broth so it’s not too thick. I think the addition of the cauliflower or squash would give it some more dimension.

2 users found this review helpful
Reviewed On: Aug. 21, 2013
Frozen Vegetable Stir-Fry
I tried this last night and liked it so much I'm making it again tonight! I did however do some things differently. I used a combination of fresh and thawed frozen vegetables and added some onion. I sauteed 1/4 of an onion in the skillet first with 1 teaspoon of garlic power. Then I tossed in the veggies. For the sauce I used only a small amount (approximately an 1/8 of a teaspoon) of garlic and I added some black pepper. When I make this again tonight I'm going to add a small amount of spicy mustard to the sauce. Though the sauce is good on it's own I personally think it could use a kick. I also think adding water and cornstarch or flour to the sauce and letting it cook until thickened (rather than adding it before serving) would also add a little something too. This is perfect pared with jasmine rice, tofu, and an egg roll!

34 users found this review helpful
Reviewed On: May 26, 2013
Crispy Barbequed Tofu Slices
I followed the advice of many people and baked the tofu strips (at 425F for 20 minutes) before frying them. After the strips were fried and the sauce was applied I baked them again (again at 425F) rather than putting them under the broiler. I left them in the oven until the edges of the barbeque sauce blackened slightly. I am so happy with how they turned out! I will make these over and over again. I will also try other sauces such as sweet and sour, peanut, curry, and teriyaki.

0 users found this review helpful
Reviewed On: Jan. 2, 2013

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