MYSTRESS Profile - (18122355)

cook's profile


Home Town: Paranaque, National Capital Region, Philippines
Living In: San Diego, California, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Reading Books, Music
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Recipe Reviews 13 reviews
Cranberry and Cilantro Quinoa Salad
It was my first time to cook and eat quinoa and i must say, this recipe had me floored! The curry powder, the cilantro and the red onions make for a powerful and delicious flavor. I followed some reviewers' suggestions of cooking the quinoa with chicken broth or bouillon cubes. I used chicken-flavored vegetarian bouillon powder. Other than that, the only thing I did differently was to lightly roast my colorful peppers together with some zucchinis and yellow squash, chopped them up and tossed them all in the mix. I loved this recipe so much i don't even feel like looking for other quinoa recipes :)

1 user found this review helpful
Reviewed On: Mar. 14, 2014
Veggie Vegetarian Chili
I have made this twice already using whatever veggies and beans i had on hand (although i over did it with too much garbanzos the second time). The amount of seasonings and spices was just right although I did make them a bit spicier for my and my husband's personal taste. I'm a diabetic and this is going to be made all the time in my house :)

1 user found this review helpful
Reviewed On: Mar. 4, 2014
Hungarian Mushroom Soup
I love mushroom soup and I was hoping to be floored by this recipe based on the reviews. It was not bad but it was not great either. I was hoping for a bolder flavor. It also puzzled me that some were afraid that using salted (vs unsalted) butter + soy sauce + salt will make this soup salty. If you're watching your salt intake for health reasons, then yes, I understand the concern. I myself need to be concerned about my salt consumption but using those 3 ingredients I mentioned was not enough for my taste buds. In fact, I doubled my soy sauce, added more salt while cooking and even more salt in my bowl. I think the the lemon, the sour cream and the parsley pretty much evened it out. That being said, I still suggest following the recipe as close as possible and just tweak it as you go to suit your taste. I believe too little salt is better than too much of it. If it's too little, you can always add more on the table.

2 users found this review helpful
Reviewed On: Mar. 7, 2013

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