Cindy Profile - Allrecipes.com (16885612)

cook's profile

Cindy


Cindy
 
Home Town:
Living In: Atlanta, Georgia, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy
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Company Couscous
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Recipe Reviews 19 reviews
Stuffed Peppers with Turkey and Vegetables
Fantastic and pretty, all with NO CHEESE! Baking time needs to increase to 25 minutes before filling and then 20-25 minutes after filling. Followed the recipe very close to how it was written. Didn't use spinach or the canned tomatoes. I used about 2/3 C MID's italian sausage flavored meat sauce + about 3T Pizza Sauce (sub'ing what I had in the fridge for the tomatoes I didn't have). I also used 3 green peppers and 20 multi-colored mini-peppers. We all loved the mini peppers. They were nearly bite sized and were great for appetizers. I cooked them with the tops cut off and seeded. Then after cooking, they slice very nicely through the middle, making beautiful little appetizers. Thanks for the aesthetically pleasing, non-cheesy stuffed pepper recipe. It's a keeper.

0 users found this review helpful
Reviewed On: Jul. 23, 2014
Roasted Brussels Sprouts
delicious. I too parboiled the trimmed brussels sprouts for 2-3 minutes, quick drain/shake to remove majority of water. Then I added them to a bowl with oil, peppered&seasoned salt, tossed the sprouts until coated, put them in the broiler pan in the oven, added maybe 1/8 teaspoon of kosher salt on top before baking 20 minutes on 350. I stirred, increased temp of oven to 400F, baked for about 10 more minutes. perfect! And still the beautiful bright green due to the parboiling. Easy recipe you can walk away from and not worry about burning or stirring every 5 minutes.

0 users found this review helpful
Reviewed On: Oct. 28, 2013
Burgundy Pork Tenderloin
This was delicious, super moist and easy. followed the recipe to the T except I used a whole pork loin which as nearly 5# and we grilled it in the BGE. Normally we do a dry rub and use a V rack, but following the directions, I set the loin in the pan, lined with grilling foil and added about 2# of small potatoes, a dozen baby bella mushrooms and the onion/celery combo. Topped it with the 2cups of wine (despite the fact my pork loin was more than twice the size of the recipe, I stuck with the recipe's measurements, grilled it for almost 2hours at 325-350. Took it out, pulled the loin out of the pan, added the gravy sauce, and voila, 3 minutes later, we had an amazing dinner. I did let it set 10-20minutes before we got around to slicing it. Served with broccoli and snap peas. This recipe was better than our usual prep method because it was less mess, even more tender and juicy than normal and our kids loved the outside as much as we did. I used super cheap merlot.

1 user found this review helpful
Reviewed On: Oct. 3, 2013
 
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