Becca Profile - (183295999)

cook's profile


Home Town: Arizona, USA
Living In:
Member Since: May 2014
Cooking Level: Beginning
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Trio of Mashed Roots (Parsnip, Turnip and Carrot)
I really liked this and will definitely make again! My hubby loved it as well as he is into Fall/ Winter dishes like this as well. I made it as a side dish with baked chicken (see Exotic Pomegranate Chicken another delicious recipe posted on here). I used about a cup of low fat milk, salt pepper and added cinnamon and it all blended wonderfully! I poured the pomegranate gravy to serve (from the chicken) and garnished with cilantro (served it warm). Also easy to make and refigerate ahead of time. Tasted better the next day.Thank you for posting!

1 user found this review helpful
Reviewed On: Aug. 17, 2014
Beer Batter Fish Made Great
I was a little disappointed in this recipe, but my husband liked it. First of all, I used a lite pale ale beer and all of the spices it called for (although I only used a dash of paprika). It came out really bland. On a positive note, the batter stuck really well to the cod, because I floured them before frying. I also fried it in canola oil, which I read was healthier than vegetable oil. I will make this again, but with a darker, better quality beer, and will only use salt and pepper (while omitting the garlic salt and paprika).

0 users found this review helpful
Reviewed On: Jun. 22, 2014
Maple Dill Carrots
I would definitely make these glazed carrots again and/or bring it to a potluck or gathering. I took another chef-reviewer's suggestion by adding 1 tsp. of cornstarch and 1 tsp. of water, and letting it stand for 10 minutes to thicken (just because I prefer thicker sauces and glazes). I also added 2 tsb. of Smart Balance butter, 3 Tb. of brown sugar, and 1 Tb. of sugar-free maple syrup (with a little bit of fresh dill and salt/pepper). I had served this with flounder using a soy sauce/maple syrup glaze (see Maple Salmon recipe for the maple syrup glaze recipe). This glaze is also great for dipping (so be sure to serve it with a loaf of bread).

0 users found this review helpful
Reviewed On: May 31, 2014

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