OCFoodLvr Profile - Allrecipes.com (18310694)

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OCFoodLvr


OCFoodLvr
 
Home Town: Orange County, California, USA
Living In:
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy
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Recipe Reviews 17 reviews
Peanut Butter Noodles
Excellent! So easy to make and very tasty. I doubled the recipe, and added one package of frozen veggies (peas, carrots, corn, and green beans) plus one package of enoki mushrooms that I had on hand. I didn't have any fresh ginger, but the ground ginger was just fine. I will try it with fresh ginger next time, as I'm sure that will be better. I used Sriracha as the chili paste and I used crunchy PB, so I didn't add any peanuts at the end for garnish. I will definitely make this again - a great go-to dish for nights that you don't have much time or a lot of ingredients to cook with!

0 users found this review helpful
Reviewed On: Jun. 29, 2009
Spinach Tomato Tortellini
This was a very easy sauce to make and definitely beats buying a pre-made version. I used one 12 oz. can of evaporated milk instead of milk and heavy cream. I added sliced crimini mushrooms and chicken (marinated in Italian seasonings, grilled, then cubed). I threw the spinach in at the end, rather than incorporating it into the sauce from the beginning. While it was cooking, I tasted it and it was missing something. I threw in more parmesan cheese (ended up using 1/2 cup total)...still not quite there. More basil...closer. Finally, I threw in a bit of pesto sauce that I had on hand and voila, the sauce was perfect! I will make this again, maybe next time with some lobster instead of chicken and a different pasta.

1 user found this review helpful
Reviewed On: Jun. 24, 2009
Cranberry Orange Cookies
These cookies were a major Christmas hit! I made them for 4 different parties and received rave reviews at each of them. I really wanted the orange flavor to pop, so I used half orange-flavored dried cranberries (from Henry's Farmer's Market) and half Craisins for the cranberry portion, and used a tad more orange zest than the recipe called for. For the glaze, I used more orange juice and zest. As other reviewers suggested, I placed the glaze in a Ziploc bag w/ the corner cut off and zig-zagged the glaze onto the cookies. I made the cookie dough in advance and refrigerated it, so I could just bake-and-go on party days. Thanks for the recipe...I will definitely make these again and again!

3 users found this review helpful
Reviewed On: Dec. 28, 2008
 
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