Rachel Greenfield Profile - Allrecipes.com (18659111)

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Rachel Greenfield


Rachel Greenfield
 
Home Town: Holden, Missouri, USA
Living In: Monrovia, California, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Hunting, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Recipe Reviews 6 reviews
Baked Coconut Shrimp
Pretty good, but I improved it with a few tweaks. I used jumbo shrimp, did NOT pat them dry before dipping in cornstarch, and two whole eggs beaten until frothy, ONE cup sweetened coconut mixed with 1/2 cup breadcrumbs, 1/2 tsp salt, only 1/4 tsp cayenne, then of course needed to bake 25 minutes due to the large size. I did not flip them, and they turned out absolutely picture perfect. This is a good starter recipe, but with some adjusting is a great recipe.

4 users found this review helpful
Reviewed On: Jun. 12, 2012
Spicy Bok Choy in Garlic Sauce
I got Bok Choy in my CSA box this week so I tried out this recipe, we'd never had it before so it was a tasty experiment. The recipe is pretty good, I added some red Chinese long beans I grew for color and flavor and served it over brown sticky rice. I used the extra sauce to glaze some shrimp skewers and broiled them, just perfect for this. It could use a tad more ginger and garlic, but otherwise it was well liked by the whole family, even my 8 year old. I'd eat it again.

3 users found this review helpful
Reviewed On: Nov. 13, 2011
Nutmeg Mushrooms
This recipe is for someone who appreciates unusual flavors. A few things of note: One, the kind of mushrooms you use will make or break this dish, so don't use white buttons for this. Instead, use brown crimini (baby bella) or portabella mushrooms as they have more flavor. Two, buy whole nutmeg from the bulk spices (not the overpriced jars) at your grocer and grate it yourself. This makes a world of difference in taste. Three, consider sauteeing in a little butter or olive oil like I do before adding wine and nutmeg, and reducing the amount of good sweet white wine to 1/4 cup, also reduce the salt to 1/4 tsp. Don't use a dry or cheap wine. I toss in a pinch of cinnamon, and everyone loves it! Remember: garbage in, garbage out. If you use plain or poor quality ingredients, you get a poorly tasting dish.

1 user found this review helpful
Reviewed On: Aug. 31, 2011
 
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