OOUSHER Profile - Allrecipes.com (18804844)

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Member Since: Jul. 2004
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Recipe Reviews 6 reviews
Linguini with Broccoli and Red Peppers
I gave 4 stars only because my 5 years old ate it. He is very picky and this is a good way to feed him broccoli and whole wheat noodles. Otherwise, I would give it 3 stars. Main problem: it was bland, it needs some spice in it. Next time I'll add some sausage. Took recommendations of other reviewers and used only half pound of linguini. Another problem is that broccoli and pepper come out really cooked if you cook by this recipe. So, if you like different texures in your food make some adjustments for cooking time. I like to try recipes as they presented by they authors, incorporating just a liitle changes suggested by most reviewers. This time I had veggies cooked, next time I'll make them a little crispy. Overall, this one is OK but not gourmet. Try it if you have little children. They might like it.

1 user found this review helpful
Reviewed On: Sep. 2, 2004
Linguine with Seafood and Sundried Tomatoes
Solid, restraunt quality dish. I used sundried tomatoes in olive oil. They were easy to dice and soft enough to chew. Let olive oil to drain, what's left that still be enough. So, I did not add any olive oil to the sauce and used butter just enough to saute the galic. Keep in mind that if you use less ingredients for the sauce then you should reduce the amount of red pepper flakes, unless you like spicy dishes. Do not omit lemon zest. When making a sauce you may want to reduce clam juice a little prior to adding prawns and scallops. The dish looks very beautiful. Tastes interesting. Overall - restraunt quality.

7 users found this review helpful
Reviewed On: Aug. 1, 2004
Garden Veggie Pizza Squares
I did all by the recipe, to the last letter. 5 stars! The recipe mentions 1 packet of Ranch Style dressing mix in the ingredients, but says to use only half. Pay attention to this. I doubled the recipe, and you will too. Cut all the veggies FINELY. Spread the mixture over COOLED crust, because if not it is going to be soggy. And, of course, spread the mixture an HOUR before serving and then put it in refrigirator, do not leave it "ready to serve" overnight - NO. Use cream cheese warmed to room temperature, will be easier to spread. And yes, it is a little hard to mix it, a little hard to spread it, but when you add sour cream or mayo, then what you get? A soggy crust! Read the recipe, follow it and everybody will ask you to share your cooking secrets - GUARANTEED.

339 users found this review helpful
Reviewed On: Jul. 1, 2004

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