PAZZOGARVEY Profile - (18037487)

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Recipe Reviews 13 reviews
Andouille and Chicken Creole Pasta
I could not eat this - waaay too seasoned. I should have read the reviews before trying. Do not use all the seasoning if you are trying this. I love spicy, but this was just too much salty flavoring. Also, ingredients call for margarine but it's listed nowhere in steps

4 users found this review helpful
Reviewed On: Jan. 21, 2011
Chicken Breasts Pierre
We really liked how this turned out. It is definitely sweet with the brown sugar and stewed tomatoes. I left it simmering too high and it got super thick, almost burnt, but that didn't take away from the flavors. Some slight changes (which I think may have actually helped) - I didn't use the teaspoon of salt. Does not need more than a dash. I used celery salt instead of celery seed (all I had) and I didn't have mustard powder so I used a little squirt of brown mustard. The result was sweet and tangy and the simmering made the chicken really juicy. I will make again.

2 users found this review helpful
Reviewed On: Nov. 12, 2009
Hoisin-Ginger Beef Skewers
Wow, this was super tasty! I had a bunch of hoisin sauce left in my fridge and was looking for a recipe to use it up. Now I will be buying more so I can continue to make this dish. The marinade was really tasty, but not overkill - it was a really nice mix of flavors that went perfect with the flank steak. And the steak turned out really tender (I marinated for five hours). I didn't use sesame oil since I had none on hand, otherwise I didn't change a thing.

5 users found this review helpful
Reviewed On: Nov. 11, 2009

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