LEXY821 Profile - Allrecipes.com (18083692)

cook's profile


Home Town: Bentonville, Arkansas, USA
Living In: Bella Vista, Arkansas, USA
Member Since: Oct. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Photography, Music, Wine Tasting
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Memphis in May
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Recipe Reviews 17 reviews
Rachael's Superheated Cajun Boiled Peanuts
Can. Not. Get. Enough. 'Nuff said, right?

5 users found this review helpful
Reviewed On: Dec. 28, 2011
Cream of Fresh Asparagus Soup II
YUM!!! First, I apologize that I'm rating this without preparing it as written, but I'm married to a vegan (culinary sad face), so I'm limited in the ingredients I can use. I'm here to tell ya', if it was this good with my modifications, I can't imagine how amazing it would be as published. Here's a list of what I changed: * Used miso soup in place of the chicken broth * Omitted black pepper (that was my choice--I detest the stuff) * Used almond milk instead of cow * Omitted sour cream * Forgot to use the lemon juice As you can see, though the modifications were rather numerous, they didn't serve to substantially chance the flavor--just save some heated marital "discussion". You'll notice I DID leave in the butter. I've learned what a vegan doesn't know won't hurt them (teehee), and it's hard to get a roux to thicken without it. With that said, this will be moving to our "family favorites" list. Couldn't get enough! The only thing I changed that I think would really make any difference in the flavor is the sour cream. I'll definitely try to remember to add a dollop to my bowl next time I make it (I got it out this time, but--like the lemon--forgot to use it).

1 user found this review helpful
Reviewed On: Dec. 26, 2011
Grilled Sea Bass
Based on how limited and simple the ingredient list was, I was seriously skeptical about how this would turn out. Based on reviews, though, I thought I'd try it. I was making a special going-away dinner for my son, and it...was...AMAZING!!! How can three little ingredients (garlic, onion, paprika) make this soooo good??? Doesn't really matter...fact is, they do! I only cooked my bass for 5 minutes each side, then let them rest for about 5 minutes after they came off the grill. Trust me when I say this will be our go-to recipe for bass, and we'll even experiment with it for other types of meat. A couple of modifications I made: didn't have lemon pepper (yuck), so I subbed Tajin. Also, I would cut back on the butter next time. Even without drizzling with EVOO at the end, this was plenty oily--enough to make us feel kinda queezy by the end of our feast. Amazing recipe! Like others said, it's restaurant quality. I travel a LOT for a large, national company and eat at the finest places, so I know quality food. Quit reading and just make this! :)

3 users found this review helpful
Reviewed On: Jun. 5, 2011
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Cooking Level: Expert
About me: Super Mom and Martha Stewart of the block --… MORE
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