Cynthia Russell Profile - (18047681)

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Cynthia Russell

Cynthia Russell
Home Town: Miraflores, Lima, Peru
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
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Cynthia Russell
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Recipe Reviews 11 reviews
Chef John's Sausage & Shrimp Jambalaya
I loved this recipe. I made some substitutions to accommodate the ingredients I had/didn't have: I used long grain rice instead of brown rice; cooked it for 20 minutes and then 5 minutes with the shrimp; used Vidalia onion instead of green onions; added two chopped cloves of garlic; didn't have Andouille, but used some leftover pepperoni. The rest of the recipe remained the same. It was D.E.L.I.C.I.O.U.S.

1 user found this review helpful
Reviewed On: Aug. 26, 2013
Baby Back Ribs
Simple and delicious. Why make your life more complicated? Choose a nice bbq sauce and use it. The meat fell off the bones and my guests raved over them... wish I made more!

4 users found this review helpful
Reviewed On: Jun. 29, 2013
Just Like Wendy's(R) Chili
Great recipe, as it leaves room for exchanges of ingredients. I am in Lima, Peru and some ingredients cannot be easily found here. We have all kinds of natural, fresh ingredients... but not the canned combinations that you find in the US. So here is what I did, and I hope it helps the folks that live outside the US: I replaced the canned tomatoes (all of them) for three containers (doypacks) of Arrabiatta Tomato Sauce, which is just a spicier and mildly hot tomato sauce I found in the foodstore. I replaced the Chili seasoning for freshly ground black pepper, oregano, cumin and paprika. I added one cube of beef short rib bouillon. The rest I did the same. I ommited the vinegar because we just don't like it tart. Delicious and just like Wendy's chili. My 19 year old son, big fan of Wendy's chili, gave it 2 thumbs up.

5 users found this review helpful
Reviewed On: Jun. 13, 2013
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