NHevergreen Profile - Allrecipes.com (18133598)

cook's profile

NHevergreen


NHevergreen
 
Home Town:
Living In: Litchfield, New Hampshire, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Nouvelle, Healthy, Gourmet
Hobbies:
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About this Cook
I am a very busy mom of two teenagers, with a full time job as a program manager and a part time job building websites (my passion). I LOVE to cook and am constantly challenged to find recipes my family will like that are home-cooked and include vegetables!
My favorite things to cook
Mongolian Beef, Butternut Squash Soup with Toasted Sage Leaves, Prime Rib with Madeira Sauce, anything Asian
My cooking triumphs
Prime rib with Madeira sauce - never any leftovers!
My cooking tragedies
any dessert I bake other than pre-packaged cookie dough!
Recipe Reviews 8 reviews
General Tsao's Chicken II
I had to make a substitution due to ingredients on hand. I didn't have vegetable oil, so I used about a half cup of peanut oil in the wok to fry the chicken...which I only fried once (missed that second frying step!). The chicken turned out beautifully - crisp but not overdone. The teaspoon of salt added with the sugar is unnecessary - the soy sauce is salty enough. Other than the peanut oil substitution, I followed the recipe exactly and it was very good. In my opinion, omitting the teaspoon of salt would elevate it to five-stars.

3 users found this review helpful
Reviewed On: Aug. 4, 2011
Pan-Seared Chicken Breasts with Shallots
This was very fast and easy. I used two chicken breasts, pounded flat, doubled the amount of wine, and added a teaspoon of cornstarch to thicken the sauce. Dinner was on the table in 20 minutes and my finicky 15-year-old daughter gave it a thumbs up. She has a gluten allergy, so using cornstarch produced a nice, velvety sauce that she could eat!

3 users found this review helpful
Reviewed On: Jan. 11, 2010
General Tsao's Chicken
We rated it 5 stars - tastes just like the General's chicken from our favorite Chinese restaurant. I left out the MSG and halved the sugar and cornstarch amounts. I only used two bunches of chopped green onions (not two cups). I used dried arbol chili pods (rated very hot, but just right for us) and it was even better the next day.

2 users found this review helpful
Reviewed On: Jan. 11, 2010
 
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