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Katherine
 
Member Since: Dec. 2000
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  • Shell-Roni
  • Shell-Roni  
    By: HEATHERGILBERT
  • Kitchen Approved
  • This recipe has been rated 21 times with an average star rating of 3.7
Recipe Reviews 33 reviews
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
This was very good and I'll be making it again. I almost gave it 4 stars, because the sauce was soupy at first, but it was easy to fix. I added a little bit of Wondra Quick Mix flour and it thickened nicely. I used the shallot & chives flavor of Boursin.

0 users found this review helpful
Reviewed On: Nov. 12, 2009
Simple Southwestern Chicken Salad
I made this using Taco Seasoning I, for which I reduced the salt by half and left out the crushed red pepper. I made those changes because I know the chili powder I use is particularly salty and spicey. Plus, I boiled the chicken in water with bouillon cubes, which added salt. I prepared the mixture and served it in Athens Mini Fillo Shells as an hors d'oeuvre. I received many compliments. I will make this again. It is a great make-ahead dish, because the shells are happy to stay in the refrigerator for a week and the "salad" is fine in the refrigerator for a day or two.

3 users found this review helpful
Reviewed On: Feb. 9, 2007
Beef with Vegetables
Sorry, but I am surprised by the great reviews this recipe received. The sauce did not thicken at all for me. It stayed very thin and soupy. By the time I gave up and added more starch, the ingredients were all overcooked. If I use this recipe again, I'll definitely decrease the amount of beef broth that I use or increase the amount of starch from the start.

1 user found this review helpful
Reviewed On: Aug. 29, 2006
 
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