cook's profile


rebeccab20
 
Home Town: Tulsa, Oklahoma, USA
Living In:
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Southern
Hobbies: Gardening, Charity Work
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  • Type
  • Overall Rating
  • Member Rating
  • Hot Corn
  • Hot Corn  
    By: IXIPIXIE
  • Kitchen Approved
  • This recipe has been rated 62 times with an average star rating of 4.6
  • BBQ Corn
  • BBQ Corn  
    By: Doug Kacsir
  • Kitchen Approved
  • This recipe has been rated 52 times with an average star rating of 4.3
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Recipe Reviews 1 review
Wild Rice Chicken Bake
I omitted the peas and carrots and water chestnuts, and added a diced onion and chopped celery, which is how my Mom always made it. I added extra garlic, and used chicken broth and a splash of sherry instead of water. Be sure to use a 9 x 13 pan, though. I only had a 9 x 9 available, and it's been in for 45 minutes and the rice still isn't cooked. I think the mixture is too deep to get enough heat to cook well.

0 users found this review helpful
Reviewed On: Nov. 1, 2009
 
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