jessicalyse Profile - Allrecipes.com (10134225)

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jessicalyse


jessicalyse
 
Home Town: Illinois, USA
Living In: Illinois, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Gardening, Hiking/Camping, Walking, Music, Painting/Drawing
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Recipe Reviews 3 reviews
Chicken Milano
Yum! I've made this recipe several times now, and it's a keeper. Generally I use penne instead of fettucini. I also chop up a quart of mushrooms and add them to the sauce. I've found that it is quite yummy to cut up the chicken into slices and add chicken and pasta to the sauce for a couple minutes before serving.

1 user found this review helpful
Reviewed On: Jul. 12, 2009
Rhubarb Strawberry Crunch
Yum, yum, yum, yum, yum! I followed the recipe pretty closely (I may not have 'measured' all ingredients accurately), and WOW! I ate too much of it. I took part to work and everyone loved it. I shared it with my roommate, and she loved it. I shared the recipe with my parents. They made it and loved it. Relatively quick, easy, yummy. This is definitely a keeper!

1 user found this review helpful
Reviewed On: Jul. 12, 2009
Chiles Rellenos de San Joaquin
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles, I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija, and it worked beautifully), I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference), and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh, just a warning...if you're not used to working with chiles, you may want to wear disposable gloves. On the scale of hotness, poblanos aren't that bad, but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner, and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh!

13 users found this review helpful
Reviewed On: Jul. 12, 2009
 
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