mckellygirl Profile - Allrecipes.com (19851399)

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mckellygirl


mckellygirl
 
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Member Since: Jun. 2011
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Recipe Reviews 3 reviews
West African Peanut Stew
MMMM MMMMM!!! Made a version of this today with several variations: used about 20 oz. of nice tri-tip beef cut into large chunks. Used fresh garlic, ginger paste, chili paste, cayenne pepper and red pepper flakes, along with a good amount of smoked paprika and a bay leaf. I added some green and red bell pepper strips, three peeled sweet potatoes cut into small chunks, and two sliced medium carrots. I don't like onions, so I omitted them. For the liquids, I used a total of about 3C: about 1/2C old red wine, about 1C of water with chicken stock paste (Better than Boullion--used about 2 1/2 tsp), and 1 1/2C light coconut milk. I added one 14oz can of whole tomatoes in puree and smashed them a little and 1C of chunky peanut butter. Once I had everything together and to a boil on the stove, I put it into a preheated 300 degree oven for a total of 1 1/2 hours. I checked and did add some of the liquid that made the total above as needed. I checked and adjusted the seasonings along the way too. I didn't want to make it too hot or have too much ginger, but I added more of these and would probably add just a smidge more next time. Before the last 30 minutes, I threw in just a little frozen chopped kale. I served this with brown rice and it was spectacular. I would probably leave the kale out next time because I feel it didn't really add much with all the other flavors in the dish. Play around with the recipe and enjoy!

1 user found this review helpful
Reviewed On: Dec. 14, 2014
Beef Pot Pie III
I started with leftover pot roast and potatoes and carrots that I cooked with it. I pre-cooked the bottom crust. I used 8 oz. of the pot roast, 1C carrots, 1C potatoes, and 1 C peas. I used a combination of chicken gravy I had and some beef soup base and a bit of leftover pot roast mushroom gravy with a little corn starch and had about 3C thickened gravy. Everything had already been well-seasoned when first cooked with garlic, bay leaves, thyme, salt and pepper, so I just heated everything on the stove to a slow boil, dumped it in the crust, added the top crust, and baked for 45 minutes. It's much quicker to throw this together from leftovers, and it is very delicious!!! It's also very easy to change based on what's on hand or individual preferences.

7 users found this review helpful
Reviewed On: Mar. 26, 2014
Minestrone Soup II
This is a great base recipe that is very versatile. I made several changes based on what I had on hand, and it was delicious! I needed to use up a 48 0z container of tomato juice, so that was most of my soup base, along with 1 can of whole tomatoes in puree (crushed), about 2 cups of water with beef soup base, and more like 1/2C red wine. I just had a farm club delivery with zucchini and kale, so I used those with celery, carrots, and lots of fresh thyme, oregano, basil and parsley, and a bay leaf. I used some bacon lardons and kept the bacon fat in and used about 4 oz. of ground turkey. I used kidney beans. I cooked small shell pasta separately about half way through, and just add some of that to each bowl. Topped with some pecorino romano, this is a thick, hearty, nutrtitious meal!

1 user found this review helpful
Reviewed On: Jun. 13, 2011
 
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