TSEE Profile - Allrecipes.com (18004506)

cook's profile


Home Town: Middlebury, Vermont, USA
Living In: Mansfield, New Jersey, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Mediterranean, Healthy, Dessert, Gourmet
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Recipe Reviews 46 reviews
Kung Pao Chicken
I made this the first time as written and I did not like the result. There is too much cornstarch, too much sesame oil, and not enough sauce overall. I made it a second time and I reduced the cornstarch by 1/2, reduced the sesame oil to 1 teaspoon in the sauce only (none in the marinade) and I doubled the sauce and also dissolved the cornstarch in 1/2 cup chicken broth instead of 2 tablespoons of water. It was much better the second time around but still not even remotely like PF Chang's.

0 users found this review helpful
Reviewed On: Jul. 22, 2014
Party-Size Greek Couscous Salad
This salad is wonderful, everyone I feed it to just loves it. However, since it uses a bottled dressing please know that the dish is only going to be as good as the salad dressing you use so if you don't have the inclination to make your own (by far the tastiest option) then at least put in the extra couple of dollars to buy a quality vinaigrette. Also, this salad is MUCH better after having sat for a while (preferably overnight) because that gives the couscous and veggies time to soak up the dressing (you might have to add a little more dressing the next morning too). If you mix it and serve it right away it can be a tad bland.

0 users found this review helpful
Reviewed On: Jul. 3, 2013
Sausage and Peppers Lasagna
Mainly I want to review the cream cheese mixture because that's what I was going for when I chose this recipe. I had never used cream cheese in lasagna but I'm a total cream cheese nut and didn't want to put in the effort to make the more traditional bechamel sauce. The cream cheese tasted alright, although it made the lasagna seem less "Italian" tasting than using bechamel or ricotta. My main problem with it is that cream cheese gets very liquidy when it melts and it was just too wet in the end. I used the no-cook noodles so they should have soaked up a lot of that liquid but there was still too much for me. Als far as the rest of the recipe goes, 1/2 pound of sausage is definitely not enough for a 9x13 pan of lasagna, IMHO, so I doubled the sausage and it seemed odd to put the meat layer on the bottom, without any noodles under it to hold it together when you cut it up and serve it, so I didn't follow that part. I layered it in my usual fashion. All in all it's not a bad recipe abut I don't think I will do the cream cheese again.

1 user found this review helpful
Reviewed On: Mar. 15, 2013

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