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mvlsi

NH, US
member

Recent Reviews


Re:Southwestern Spiced Chicken & Black Bean Stew

One of the first dishes I made from Fine Cooking and it remains one of my top 10. I do shred the chicken and discard the bones at the end just to make it easier to eat. I prefer starting with the bone-in thighs rather than boneless/skinless thighs for the flavor-packed fond that searing the skin develops.


Posted: 01:42 pm on August 14th 2017

Re:Homemade Pastrami

This pastrami is amazing. Very strong flavor. I slice, vacuum seal and freeze portions so I can make sandwiches when I get the urge. Best ever.


Posted: 05:54 pm on June 13th 2015

Re:Chinese Black Pepper and Shrimp Fried Rice

Bland as is. If I'd have looked closely I'd have noticed only 1 tsp of Oyster sauce and 1 Tbs of XO sauce for 4 cups of rice. No salt, no soy sauce. I even added more than 1 Tbs of additional Oyster sauce and several grinds of pepper. Once I got some saltiness in the dish it was really good.


Posted: 06:46 pm on February 21st 2015

Re:Southwestern Rice Pilaf

Everyone loved it, adults and teens. I made it with the Tex-Mex Chicken for an absolutely wonderful meal. I think this would go well with a lot of my regular entrees.


Posted: 08:20 pm on October 9th 2010

Re:Chicken Adobo with Rice

Far too vinegary for anyone in my family. For this to work for me I'd have to drop the vinegar to a couple of tablespoons and replace the rest with water or chick broth but then perhaps it wouldn't qualify as "adobo" any more.


Posted: 06:05 pm on October 31st 2009

Re:Chicken & Pinto Bean Chili

This is one of my families favorite chilies and a regular at our table. I found this when looking for chilies that use whole dried chili peppers rather than canned seasoning mixes and I've never looked back.


Posted: 03:47 pm on August 29th 2009