Maria Profile - (18669560)

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Member Since: Oct. 2005
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Recipe Reviews 51 reviews
Hungarian Goulash I
I am rating this recipe 5 stars based on my modifications. I changed this recipe pretty significantly, but you can trust that the results were delicious. I only used two pounds of beef chunks to start with. Then I doubled the paprika, cut the salt to 1.5 teaspoons, and added those along with the pepper to a new plastic grocery bag. I then added the beef cubes to the bag and shook it. This method produces the most evenly coated pieces. I cut down the oil by just under half and used olive oil. I also substituted the tomato paste with a can of petite diced tomatoes. For some heat, I added a few pinches of crushed red pepper. Then I substituted beef broth for the water and added an entire red bell pepper. My final alteration was to add 2/3 cup of cabernet sauvignon to the pot. These alterations, especially substituting diced tomatoes for the tomato paste, took the recipe in an decidedly different direction, but it really worked out well!

2 users found this review helpful
Reviewed On: Jan. 16, 2014
Creamy Chicken and Wild Rice Soup
Wonderful, warm and delicious soup. A couple things that I did could only have improved on the original recipe. I sauteed a big carrot, two stalks of celery, an onion and two garlic cloves in EVOO before proceeding to step two. The next time I make this, I will be doubling up on the wild rice mix as the soup is pretty thin otherwise (creamy, but thin). I also used a mixture of half and half and skim milk for the roux and didn't notice any negative effect. Very nice recipe to play with.

0 users found this review helpful
Reviewed On: Oct. 27, 2013
Chef John's Buttermilk Biscuits
I made these per the directions, only omitting the salt because I used salted butter and they came out kind of bland and didn't brown well at all. Butter notes were well pronounced and the buttermilk gave it a nice tang, but without more salt, they'll probably end up getting pitched. Next time I'll add the salt on top of the salt already in the butter. The rise on these biscuits could also use some extra help (but they are flaky), so next time a full tablespoon of baking powder. Great tip for those who don't happen to have a food processor or shortening cutter on hand is to freeze your butter, then use a box cutter to grate the butter into the flour. I'll keep practicing until I get this right!

1 user found this review helpful
Reviewed On: Sep. 25, 2013

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