HMEDELL Profile - (18389548)

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Member Since: Jan. 2005
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Baked Potato in a Bowl Soup
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Recipe Reviews 4 reviews
Mongolian Beef and Spring Onions
This is very good! I've made it a few times now and have lived, learned and experimented. The original recipe is too sweet for me and it didn't have quite the right flavor I was looking for. Here's what I've done. 1. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef. 2. After prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. I use a separate pan for the sauce and heat that as well. 3. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. It will make your dish bitter. Have your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. 4. Since it was too sweet for me, I reduced the brown sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you can buy this is the asian food section next to the soy). 5. By the time 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Do NOT overcook the beef or it will be too tough. 2 minutes is plenty of time. 6. Drain the beef and add it to the sauce. I wait until the end to add the green onions because they don't need long to cook and I like them to keep their color. 7. I serve over the rice and with a side of fresh mandarin oranges. Thanks for sharing!!

22 users found this review helpful
Reviewed On: Apr. 13, 2011
Mexican Rice II
So good! Reminds me of the rice I get at really good Mexican restaurants. I've made this a few times now and haven't felt the need to modify it at all. I will say that I didn't have chicken broth on hand once and used beef broth instead and it just wasn't the same (definitely not as good). It's quick and easy and I will continue to make it on enchilada night!

1 user found this review helpful
Reviewed On: Jan. 20, 2011
Egg and Sausage Casserole
I was looking for a quick Christmas morning breakfast recipe, and this worked out great! I didn't have any ground sausage on hand so I used sausage links and diced them. I'm gluten intolerant, so I nixed the crescent roll dough all together. I took the advice from the first reviewer and added milk and used Italian seasoning instead of oregano. Used their baking time advice too and did 25 min at 350 then 20 min at 325. I will probably reduce by 5 or 10 minutes next time. I will make this again and I'm planning to add red bell pepper and browned potatoes. I may even use half and half instead of milk. Can't wait!

1 user found this review helpful
Reviewed On: Dec. 25, 2010

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