MMW Profile - (18904317)

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Home Town: New Orleans, Louisiana, USA
Living In: Tampa, Florida, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Asian, Italian, Southern, Healthy, Gourmet
Hobbies: Reading Books, Wine Tasting
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Recipe Reviews 24 reviews
Cuban Ropa Vieja
I know, I should follow a recipe exactly before reviewing it. Unfortunately, I've never strictly followed a recipe in my life! This was definitely a five star recipe when done my way: I used a 2 lb chuck roast because I had several in the freezer, homemade duck stock instead of beef because it was in my fridge, and two green peppers and one red, plus the onion. I added some extra garlic and a single habanero as well, because we like spice. I added the cilantro at the end, as I find it loses its flavor during cooking. I served it with black beans and rice, corn tortillas, and another sprinkle of cilantro. I took the beef out about two hours before we ate, removed the bone and obvious fat, shredded it, and returned it to the pot. I had actually started with only the one bell pepper as recommended, but it didn't look like enough so I sliced and sauteed two more and threw them in. This served my husband and I for dinner and made three to go plates for lunches. Great idea, thanks!

0 users found this review helpful
Reviewed On: Jul. 4, 2011
Barbequed Thai Style Chicken
And I essentially follow the directions, which is rare for me. The only thing I don't bother with is separating parts of the cilantro - I just throw it all into the food processor. I marinate this at least overnight, and it's great under the broiler if you don't have the time to fire up the grill. It works with both coconut milk and coconut cream, and just throw the rest in with some jasmine rice. Heats up great for leftovers as well!

2 users found this review helpful
Reviewed On: Dec. 3, 2008
Chicken Wild Rice Soup I
4 stars as written - I feel it needs a little more. I'm a native Minnesotan who has lived in the South for 11 years, so I like my food spicier and more garlicky than what I was raised on. I basically use this base recipe, then add 6-8 cloves of garlic when sauteing veggies as well as some diced red pepper. I also use a "curry masala" Indian seasoning that I buy instead of curry powder. Add cayenne, cumin, and/or minced hot peppers to taste for more heat. As others have said, the recipe is certainly forgiving. You can some various dairy products to reduce fat, and while it changes the taste and consistency, the soup is still good. Just remember that you'll have to add more milk than you would cream, so use less stock and vice versa.

1 user found this review helpful
Reviewed On: Aug. 29, 2008

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