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    Meredith C-ville

    Virginia

    Chef #320849

    Virginia

    Joined: May 26, 2006

    My Journal

    Reviewed Peruvian Anticuchos

    "Great recipe. The flavor of the marinade is incredible and I will be using it for other meats as well. The favors create a rich blend, but you can still taste different aspects, and there is a nice heat without being overly hot. It was my first time with beef heart, which I found at a local farm. I went to you tube for some guidance on trimming it...."

    Nov 19, 2012 on Food.com

    Saved Recipe Peruvian Anticuchos by CharoPeru

    Nov 19, 2012 on Food.com

    Saved Recipe Moroccan Style Split Pea Soup by Lorac

    Nov 13, 2012 on Food.com

    Saved Recipe Freezer Ready Cornflake Chicken Fingers by HeatherFeather

    Jul 6, 2012 on Food.com

    Reviewed Mexican Tomato-Bean Soup With Corn Dumplings

    "We enjoyed this as a slightly different soup. I subbed black beans for the chickpeas and used less liquid. I was really skeptical of the number of dumplings it says to make from just 1/3 cup of masa, so I used 1/2 cup instead, and was surprised to get 30 of them! I realized that you don't want them to be huge. I also did not put the olive oil into ..."

    Jun 1, 2012 on Food.com

    Reviewed Greek-style Burgers With Feta Aioli (8 Ww Pts)

    "These were a nice alternative to the standard burger. I actually did not bother with the aioli and just put feta on the burgers after flipping them. I thought about actually putting a slice of feta in the middle of the burgers, and I may try that in the future. I omitted the red onions because they are too strong and tenacious for my taste buds. In..."

    May 29, 2012 on Food.com

    Reviewed Crispy Salmon Cakes With Lemon- Caper Mayonnaise

    "These are a great alternative to regular burgers, and not at all hard or time-consuming to make. I was concerned that they would break apart while cooking, but they stayed together just fine. For the flavored mayo I used an olive oil mayo and also juice of half a lemon rather than just ? tsp. For the salmon cakes I did not bother with the chopped o..."

    May 29, 2012 on Food.com

    Reviewed Crispy Salmon Cakes With Lemon- Caper Mayonnaise

    "These are a great alternative to regular burgers, and not at all hard or time-consuming to make. I was concerned that they would break apart while cooking, but they stayed together just fine. For the flavored mayo I used an olive oil mayo and also juice of half a lemon rather than just ? tsp. For the salmon cakes I did not bother with the chopped o..."

    May 29, 2012 on Food.com

    Saved Recipe Whole Wheat, Flax & Honey Bread Machine Bread by Chef #733600

    May 4, 2012 on Food.com

    About Me

    I spend time out of the kitchen working (sometimes more than my RDA), riding motorcycles, training for triathlons, and a few other things. There's the occasional burst of yard work and housecleaning, too. Although I seem to be able to come up with a reaction to almost any plant, so I have to almost dress up like a spaceman for gardening. In general, I like to spend as much time outside as possible in the nice weather, so I tend to cook in concentrated sessions for the freezer and fridge. That way, when we come home starving, there's always something tasty and reasonably healthy ready to go with minimal effort.

    Right now I have just two recipes posted; I cleaned up my kitchen and tore out the interesting recipes from the magazines I got rid of. As I make them for the first time or refresh my memory, I will be posting them for preservation and with any findings about the results. Fortunately for me, many of the interesting ones have already been posted! Thanks for the effort to all who were more on the ball than I. And, I would like to thank you if you have added a review. I'm too shy about my own 'recipes' to post those at this point, but I still think it's the reviews that make this site especially useful.

    Favorite Foods

    Mushrooms and ultradark chocolate come to mind as favorites. Even though we could probably live on spaghetti (with tomato meat sauce, made in big batches for the freezer), I came to the 'Zaar to liven it up a little and improve my meal planning. So far I've learned a lot and tried new things, and dinner is always interesting. Like most people, I can't leave well enough alone with recipes, and almost always modify somehow...usually to add much more garlic.

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