SPICEGIRL2 Profile - Allrecipes.com (18795116)

cook's profile


Home Town:
Living In:
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Music
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About this Cook
My favorite things to cook
Love making my own dressings, love making pork, fish, stews, and anything spicy and loaded with flavor
My favorite family cooking traditions
Ham sandwiches for breakfast AND lunch and then Leftover Thansgiving Turkey Stew for dinner on the day after Thanksgiving; Capirotada for dessert on Christmas eve; Christmas brunch made from scratch on Christmas morning
My cooking triumphs
Getting hubbie to love salmon and the whole family to love fennel!
My cooking tragedies
I can't figure out how to make a perfectly cooked roast! The exterior is usually dry and the inside takes forever to cook, hence drying out the exterior. Not quite sure what's going wrong yet. Will have to keep trying.
Recipe Reviews 32 reviews
Restaurant Style Beef and Broccoli
I don't normally care for broccoli beef, but I did love this version! After tasting the marinade as is, I felt it needed a bit more zing. So, I made two minor changes....I tripled the ginger and garlic (and minced both). There was no need to remove it from pan and leaving the minced ginger in gave it way more flavor. I also substituted canola oil for the vegetable oil to cut down on fat. With these minor additions, it was a five star recipe in my book, but gave it a 4 star as written. TIP: I did two batches, by the second batch I was in a major hurry. So, I steamed the broccoli in the microwave for 2 min first, then tossed it into the wok. It cut down on the cooking time and still worked well.

1 user found this review helpful
Reviewed On: Oct. 6, 2014
Magic Cookie Bars II
Tips: Mix crumbs with butter separately. Consider doubling crumb mixture for thicker base. I also felt that 1 cup of coconut flakes was plenty. Bake until flakes are toasty.

0 users found this review helpful
Reviewed On: Jul. 14, 2014
Stuffed Pattypan Squash
So tasty! I only made one small change. I added shredded mixed cheese to mixture. I will note that I used a 3 inch wide patty pan and I cooked it for only 5 min in the water, then 20 in the oven. My squash did not turn out mushy at all this way. As far as portions for 1 squash...I used 2 tbsp of onions, 1 slice bacon, 1 tbsp breadcrumbs, abt 1/4 c shredded cheese, about 1 tbsp parmesan and it looked like about 2tbs of the scooped out squash. Oh, I did put in a pinch of minced garlic, pinch of salt & pepper. This was perfect for 1 serving. It was delicious!

1 user found this review helpful
Reviewed On: Jun. 20, 2014

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