lab tech mama Profile - Allrecipes.com (10206346)

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lab tech mama


lab tech mama
 
Home Town:
Living In: Stockton, California, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Kids, Quick & Easy
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Recipe Reviews 3 reviews
Chocolate Frosting I
very, very good! I used Ghiradelli sweet ground chocolate and was worried that it would be too sweet, but I ended up using the full amount of powdered sugar and it was fantastic...I imagine it might not be sweet enough if using unsweetened cocoa...

0 users found this review helpful
Reviewed On: Feb. 14, 2009
Best Tuna Casserole
Really quite good...with some critical adjustments. Save yourself time washing extra dishes and throw the frozen peas into the boiling water with the pasta after it has finished cooking. Stir it around a little to thaw them, then drain the whole thing and add it back to the pot, then add in the other ingredients and mix. No reason to dirty a mixing bowl. You absolutely have to add 1 1/2 to 2 cans of milk to loosen up the mixture before baking it (it is, after all, condensed soup that you're working with here and the pasta will soak up a lot of liquid). I added lots more seasoning...mostly garlic powder and fresh ground pepper...and topped with Italian bread crumbs mixed with melted butter. YUM!

2 users found this review helpful
Reviewed On: Sep. 14, 2008
Salmon Fillets with Creamy Dill
WOW! Yummy. I didn't have all of the listed seasonings so I did my own thing (Montreal steak seasoning & Italian seasoning) and it was still fantastic. I also reduced the mayo based on the advice of other reviewers (2/3 cup light mayo & 1/3 cup spicy brown mustard) BUT I almost wished I hadn't as the sauce was delicious and I like lots of sauce anyway. I also squeezed lemon juice over the fillet and cracked some black pepper over it prior to spreading on the sauce. It should be a good amount of sauce IMHO, like frosting a cake. All in all, it was amazingly tasty and a great deal easier than whipping up some Hollandaise sauce. Thanks for the awesome recipe!

1 user found this review helpful
Reviewed On: Mar. 9, 2008
 
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