Oceanghurl

I have a bit of an obsession with allrecipes!
E-Z Drop Biscuits
Rating: Unrated
Oceanghurl's rating

I only had margarine and self rising flour, so I made 1/2 recipe to see how it would go. I mixed 1/2 stick of lightly melted margarine with 1/2 cup of milk and a tsp or so of sugar. Then I dumped a cup of flour in the bowl and barely mixed, just to moisten and come together. Dropped heaping spoonfuls of dough onto pan sprayed with canola oil and ended up with five 2 1/2 inch biscuits that were absolutely tender and wonderful with crisp edges after eleven minutes. I'm so excited because I'm no good at traditional biscuits and they're somewhat of a hassle and a mess. This couldn't have been easier and with a fantastic result, too. Just don't over mix. I'm sure that was the trouble for anyone with flat biscuits Have made these again a few times...shredded cheese and garlic powder make a great cheese biscuit and I'm sure you could make a few interesting modifications. Can't get any easier than the self rising flour method either.

This is absolutely incredible! Has an Indian feel to me, even though the ingredients and the recipe are clearly "Mexican."

State Fair Kettle Corn
Rating: Unrated
Oceanghurl's rating

I couldn't stop eating it!

Quick Peanut Butter Cookies
Rating: Unrated
Oceanghurl's rating

These are so easy and fast. Usually, I make them large and end up with a dozen...11 or 12 minutes at 350 degrees in my oven. They are rich and filling, chewy and crispy this way. A bit less sugar than called for is good for me...3/4 cup or less. They have to cool a little while before you can pick them up and have them stay together well, but they do just fine after some cooling. They get soggy the next day, so I just rebake them for a few minutes and I think they're even better. Tonight I made them small and put jumbo chocolate chips in them...I had sixteen cookies and probably close to half the batter left in the fridge. They're quite good, but I like the other way best. I still ended up baking them 11 to 12 minutes. But they do cool more quickly when they're small.

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Microwave Caramel Popcorn
Rating: Unrated
Oceanghurl's rating

I must have done something wrong. Maybe cause I didn't use the paper bag? Although it tasted good, the popcorn didn't stay crispy.

Mom's Stovetop Pork Ribs
Rating: Unrated
Oceanghurl's rating

This is a great recipe. You can put your own seasoning twist on it. The first time I did it, I followed the recipe and it was wonderful, but the real point is the method.

Super-Delicious Zuppa Toscana
Rating: Unrated
Oceanghurl's rating

My family loves this. I'm an eyeballer and I may have slightly overdone the red pepper, but it's awesome regardless. I doubled the recipe and only had about 20% of the chicken stock needed, so I had to make up the rest with weak bouillon plus sub half and half for the cream. Still great! I will sub with mini meatballs or something else next time since I'm not all about straight up sausage.

Stovetop Granola
Rating: Unrated
Oceanghurl's rating

This is awesome, but i may use less brown sugar next time. I tripled the recipe and used toasted walnuts instead of almonds (:

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Chef John's Spaghetti al Tonno
Rating: Unrated
Oceanghurl's rating

I'm nursing an injury and having a grocery crisis. Had two cans of regular tuna in water so I modified this recipe to what I had. We needed enough for two plus lunches tomorrow and it worked out pretty well for four servings. Used three anchovies, 4 tbsp capers, olive oil, but had to substitute reserved tuna water, white wine vinegar, a tiny bit of mirin and enough water to make 1 cup of liquid to replace the 1/2 cup of white wine that is called for. Added that and then reduced it down to about 6 tbsp liquid then added one can of red pasta sauce and one can of diced Italian style tomatoes, thickened it then added the two cans of drained tuna and the parsley. Thickened it a bit more and then added very al dente vegetable spaghetti noodles (1 lb. when dry) and let it finish. Used double spices and subbed Italian seasoning for oregano. We garnished with lots of fresh parsley, shredded Italian cheese blend ( out of Parmesan,) some of the olive oil from the anchovies and a little minced anchovy cause we love them. . Awesome! A small mixed green salad with a slightly sweet vinaigrette, some crusty bread and a slice of cheesecake would have made this restaurant worthy lol. Note: doubling the red pepper and cayenne was fine the first day, but a little spicier than necessary the next day (still good though.)

Chef John's Classic Beef Stroganoff
Rating: Unrated
Oceanghurl's rating

I only tried making this once and didn't really get to cook it long enough-also had to use sour cream instead of creme fraiche. So maybe it's not completely fair to say it was just ok. Plus I don't think I'm that big on Stroganoff anyway. I may try again with proper time, more mushrooms, a slightly more diluted sauce and the creme.

Spanish-Style Quinoa
Rating: Unrated
Oceanghurl's rating

Unfortunately, I discovered that I was out of cumin after already starting the recipe, but it was great anyway. Took others advice and amped up the spices. We used yellow and orange sweet peppers instead of green and a diced red chili pepper. We also added black beans. We made enough to use as a taco filling with one meal and as a side dish with another.

Crispy Hash Browns
Rating: Unrated
Oceanghurl's rating

This is how to make hash browns and have them turn out crispy like they're supposed to.

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