oranaise Profile - Allrecipes.com (11976380)

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oranaise


oranaise
 
Home Town:
Living In: Austin, Texas, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Ramen Noodle Salad
What a great and easy to prepare salad; it is also easily customizable and extremely pocket friendly. My secret to preventing the Ramen noodles from sticking is to first break up the noodles slightly and then to add a few drops of Asian Flavored Sesame Oil while the noodles are boiling. Some of the Sesame Oil still sticks to the noodles when you run them under the cold water, and instantly adds a nice flavor. I added frozen carrots and peas which I boiled beforehand. I noticed the can of water chestnuts I had was made in China so I eliminated them entirely (mainly due to the recent food scare there) and opted to double the green pepper and celery instead. I also added one shallot, chopped finely, along with two green onions, also chopped finely. I used regular Mayonaise but ended up using less than the recipe called for and I only used a little of the pre-packet Ramen seasoning because of the sodium content but added a few drops of low sodium soy sauce for color and consistency. Overall, this is a great recipe that can be easily adapted to whatever ingredients you prefer or what you may happen to have on hand. I'll definitely be keeping this one in my rotation and I'll keep experimenting but for now, it's definitely a keeper!

1 user found this review helpful
Reviewed On: Jul. 31, 2013
Best Tuna Melt (New Jersey Diner Style)
The 5 starts is for the recipe "AS-IS". It's amazingly tasty! I've made this several times after and personalized it. Here are my suggestions. 1] Add finely chopped cornichons, small French pickles 2] Add 1 tsp. HOT German mustard (like Löwensenf). 3] Replace salt with Seasoned salt. I put the tuna mixture on German Rye bread and alternated finely sliced tomatoes with Swiss Cheese. My mom adapted it and adds finely chopped green peppers too. BEST Tuna melt per friends and family. Thank you Cookinggirllj!!!

1 user found this review helpful
Reviewed On: Dec. 24, 2011
Lamb Tagine
Great recipe. I made it "as is" initially but found it was missing that certain-North-African something. Here are my modifications based on the fact I grew up eating and making this dish: - Add 1/2 tsp of ground caraway and 1/2 tsp of allspice. This really adds that extra kick for those who are craving Restaurant quality North African cuisine. - Don't bother with the saffron in the marination. Saffron is more expensive than gold, and it only releases flavor in liquid (warm water or broth). Using it in the meat marinade just lends color; the flavor (and cost) is lost (the turmeric will give enough). - I cooked the onions, garlic and ginger and let them sweat before adding the raw meat; completely skipped the browning process. (We don't brown meat for stews in North Africa). - I added homemade beef broth - it's not recommended to use chicken stock if dealing with a lamb dish. This is a big NO-NO in North African cuisine. Disregard my comment if you used chicken! - I used preserved lemons instead of the lemon zest indicated in the recipe. These are hard to find based on where you are located; but not hard to make at home if you have time. I used half a preserved lemon, sliced it thinly and added it with the carrots. - Lastly, if you have "Harissa", a Tunisian chili paste, I would recommend this mixed with regular tomato paste, over the sun-dried tomatoes. Please NOTE: Harissa is spicy so disregard if you are trying to tone it down.

363 users found this review helpful
Reviewed On: Dec. 13, 2011
 
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