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    CookerDude9

    Member since Feb 2008

    Chef #766138

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Crock Pot Creamy Beef Curry

    Handle
    Friday, Jun 20, 2008 on Food.com
     |  (1 person found this helpful) |  4 Reviews  |  By Olha
    LinMarie says:

    "I've been trying to cook indian food now for several years, with mixed success. Mostly, I don't have a pressure cooker and I can't get the meat right. This slow cook method really gets all the flavors together and the meat tender. I'm going to try it again for sure, maybe with a tsp of mustard seeds and a tblsp of tom paste. thanks for the rec..."

    Reviewed Stuffed Bell Peppers

    Handle
    Friday, Feb 15, 2008 on Food.com
     |  72 Reviews  |  By Karen From Colorado
    LinMarie says:

    "This was a great recipe for very basic and tasty stuffed peppers. Definitely could add in your own flavor if you like more spice or something other than just ground beef (like mushrooms or seafood). I also recommend only boiling the peppers for closer to 2 minutes, just to sort of open them up rather then getting them totally soft."

    Reviewed Ground Beef Stuffed Green Bell Peppers With Cheese

    Handle
    Friday, Feb 15, 2008 on Food.com
     |  175 Reviews  |  By Cindy Hartlin
    LinMarie says:

    "This was a great recipe for very basic and tasty stuffed peppers. Definitely could add in your own flavor if you like more spice or something other than just ground beef (like mushrooms or seafood). I also recommend only boiling the peppers for closer to 2 minutes, just to sort of open them up rather then getting them totally soft."

    Reviewed Mifgash Mushrooms

    Handle
    Friday, Feb 15, 2008 on Food.com
     |  24 Reviews  |  By Mirj
    LinMarie says:

    "I halved this recipe and it worked great as an app for me and my girlfriend. I used pre-cut white mushrooms (8 oz) but would use the whole ones next time. Added too much pepper so I added a couple pats of butter at the end, which I would recommend regardless of the extra pepper."

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