Tera Profile - Allrecipes.com (187338971)

cook's profile


Home Town: Virginia, USA
Living In: Virginia, USA
Member Since: Nov. 2012
Cooking Level: Intermediate
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  • Mai Tai
  • Mai Tai  
    By: Andrea
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Recipe Reviews 9 reviews
Black Bean and Corn Salad II
Wonderful!! As other reviewers suggested, I cut the oil in half = good call. In order to avoid any mushiness other reviewers mentioned, I rinsed the tomatoes after dicing to get rid of any extra juice, and I added the avocado within an hour of serving. No mushiness (though I might just have been extra thorough and mushiness wouldn't have been a problem anyway)! I also used half red pepper and half orange, just for the additional color. Delicious!! Brought to a baked potato bar dinner at friends and got rave reviews!

0 users found this review helpful
Reviewed On: Jun. 19, 2013
Cognac Shrimp
A combination of some of our favorites: shallots (we used pearl onions, as we had them on hand), sun-dried tomatoes, and garlic! Added some extra sun-dried tomatoes, and a tablespoon or so of lemon juice (as other shrimp cognac beurre blanc recipes suggested - glad we did so, as may have been a bit bland without). But we otherwise followed the recipe as noted. (Though my bag of shrimp was only 10 oz., but we preferred as such, as it made for extra sauce.) Would be exceptional over pasta (whole grain especially). The sauce did take some time to thicken, but will definitely make again. (We had a "taste off." My husband preferred allrecipes.com "Basil Shrimp" and I preferred this one. So to each his own, though it's important to note the basil shrimp recipe was actually better as a leftover, as the flavors had time to intensify.) Appreciated this was a lighter spin on the classic shrimp cognac beurre blanc recipe!

2 users found this review helpful
Reviewed On: Feb. 28, 2013
Basil Shrimp
Good - though lighter on flavor than we expected, particularly after reviews of "too lemony" or "too much mustard." Made marinade to recipe (substituting honey dijon mustard). Used only one lb. of shrimp (instead of three lbs.), as we like extra sauce. Marinated 30 minutes in fridge, and then sauteed shrimp in marinade, adding flour at the end to thicken the sauce. It was a nice balance of sauce to shrimp, particularly if you were serving over pasta. We simply like a zestier, spicier, more intensely flavored shrimp, so contrary to most reviewers, I think I would add more mustard next time around, and perhaps use standard dijon as noted in recipe, instead of honey dijon as others suggested. It was definitely good (and a safe bet if serving to a variety of palates), though not outstanding.

0 users found this review helpful
Reviewed On: Feb. 27, 2013
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