robgraphics Profile - (16809383)

cook's profile


Home Town: Sharon, Pennsylvania, USA
Living In: Westlake Village, California, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Dessert, Gourmet
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Recipe Reviews 4 reviews
Southwestern Egg Rolls
Like many others, I baked them. 375 for 22 minutes, or until crispy. Cut them into thirds. More than doubled the recipe and used 8" flour tortillas and got 11 out of the batch(33 pieces). Used a whole can of pinto beans (I was out of black beans), added 1 TBSP minced cilantro, 3/4 cup frozen corn kernels and 1/2 cup spinach (these ingredients are more than doubled). Also used a Mexican Four Cheese blend instead of just Monterey Jack.

1 user found this review helpful
Reviewed On: Feb. 18, 2013
Moroccan Couscous
Served this with the Lamb L'Arabique and Moroccan Couscous. I thought this was a great blend of spices and just enough couscous to vegetable blend. The fresh squeezed orange juice and zest did not overwhelm the flavors at all. I did add an extra 1/2 cup of broth (just prior to adding the couscous) and covered the pan with a lid for an additional 5 minutes to get the zucchini softened, then I added the couscous. I had the mint chopped and ready to go in and forgot it! Still really liked the recipe, so if you don't like mint, leave it out. I'll try it again today with the mint in this time.

1 user found this review helpful
Reviewed On: Aug. 1, 2012
Cucumber Raita
Followed the recipe exactly (first time with this cuisine), and the consistency and flavor was very good. As other reviewers have mentioned, it is a bit tart, but that was fine when eaten with the Lamb L'Arabique and Moroccan Couscous that I served it with. Next time, maybe a bit more sugar or honey (as another reviewer suggested).

3 users found this review helpful
Reviewed On: Aug. 1, 2012

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