suzyq Profile - Allrecipes.com (16955104)

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suzyq


suzyq
 
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Member Since: Nov. 2010
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Recipe Box 2 recipes
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Recipe Reviews 5 reviews
Chicken Gravy
well now. 4 stars. why? bc my cook-of-a-friend just informed me that the reviewers here hit the spot with the milk issue. milk totally dissolves the corn starch. pour a bit and then add the corn starch. THIS makes for a lump-free situation. there is science behind all of this, but is an excellent tip that you should totally go with. i poured my broth from the slow cooker (i cooked an organic chicken, has some broth, made chicken salad with homemade mayo--using grapeseed oil, another recipe--added the bones and fat back into the slow cooker with more water--and cooked on low AGAIN for about 2 hours)...took the broth...didn't have cheesecloth so used a handkerchief--sieved it--poured it into tiny pot with the milk and cornstarch...added organic concentrated chicken broth....some sea salt instead of poultry seasoning...and it was GOOD. i didn't measure anything, but i would say i used about 1.5-2 cups of chicken broth, 2+ tbspn of corn starch (similar to amt here) and about 1 tspn (maybe less--as recipe has here) of sea salt instead of poultry seasoning..it's really GOOD. this is a bare-bones awesome beginner's gravy. kicking it up a notch might entail the throwing in of various veggies with broth. if my son eats this, i'll be over the moon. if not, i sure as hell will have at it myself...i've already indulged in several SPOONFULLS and have some broth on the standby to make more.

8 users found this review helpful
Reviewed On: Jul. 26, 2011
Veggie Bulgur Salad (Kisir)
NOTE: should also go under 'Tabouli' : Turkish Version. this is great, and i more or less did it the same...BUT i will ONLY make this on the weekend bc mincing takes forever and makes me tired as does cleaning and picking apart parsley and mint. the reason mine is different is because i got tired and wasn't chopping up more stuff. my husband loves this salad, but without the olive oil (it's great and refreshing without it) and with some extra hot pepper flakes. the ingredients i put less or more of in: 1/2 onion (more or less minced PLUS 6 green onions, the latter i took from another, similar recipe); 1 large tomato (one more would have been good, but got tired); 1/2 red bell pepper (it's what i had on hand and was also more or less minced); about 1 cup of parsley, and about one 1/4 cup of mint (more mint would have been better, as in the recipe); and no pomegrante/balsamic (i did add about 1/2 tspn of salt). more mint, or more of most ingredients would have been wonderful. this is a flexible keeper of a recipe that you can totally have fun with...thanks for sharing it :)

21 users found this review helpful
Reviewed On: Feb. 15, 2011
Bread Pudding III
i've made this recipe before and it's just great. however, this time around i totally customized it to be healthier, which i would have put under the customs option if they didn't charge me for it (lame). so, instead of white bread i used wheat; agave replaced sugar; replaced butter with organic coconut butter; and milk with almond milk (regular). i cut the recipe in half exactly, to fit in my non-stick tie pin. oh, and i dried out my 5 slices of wheat bread in the oven at 250 for about 10-15 minutes. at 375 degrees, it was still not done after 50 minutes (not burnt at all, a little brown)--so i realized i should have added more bread as I was missing sugar as a dry ingredient (and then had more wet ingredients with the agave)--after 5o minutes i turned it down to 300 to let it bake slower and longer. i baked it at 375 for 53 minutes, 300 for 25 minutes and then at 350 for 13 minutes. all in all, it about 1.5 hours for this to bake (until not super soggy wet in the center, but still quite wet) in my small apt-sized gas oven (remember, i cut the recipe in half). I also didn't add any raisins since i didn't have them on hand. the end result for this custom recipe was pretty tasty but kind of wet. maybe i'll have better luck with a less wet healthier version next time. But I’m still eatin’ this bad boy…love me some bread pudding (just not all the calories that go with the traditional route).

0 users found this review helpful
Reviewed On: Jan. 6, 2011
 
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