june Profile - Allrecipes.com (10296294)

cook's profile

june


june
 
Home Town: Iselin, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Italian, Nouvelle, Low Carb, Gourmet
Hobbies: Fishing
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Recipe Reviews 8 reviews
Cioppino
I made something similar last weekend and the results from that prompted me as to a few minor changes for this one. I'd use DICED tomato,(it's less liquidy & has alittle more body to it), & add seasonings & 2 cans of chic broth and the wine (no water). Bring to a low boil, then cover and lower heat & simmer for 30 min. While that's simmering, I'd cook the clams in 1 14oz can chick broth & then set aside for later. "Later", after simmering the pot for 30 minutes, I'd add the shrimp and scallops and then the clams including the liquid from that,,,,,cover and continue simmering until shrimps are pink. Then, Stir the pot, recover, and continue simmering a couple more minutes. Then serve with some nice crusty garlic bread.

15 users found this review helpful
Reviewed On: Feb. 24, 2011
Roast Sticky Chicken-Rotisserie Style
the chicken was soo moist and tender.I carried it a step further and used my rotisserie oven to roast the chicken.Going to try the rub on a turkey breast. Not sure about the timing though. I'll roast it at same temp, but have to use a therm to check the timing.

0 users found this review helpful
Reviewed On: Apr. 8, 2009
Baked Cheese Olives
i just made these and using other reviewers suggestions, i had no problem. But, it lacks some punch. The "olive" flavor kind of overpowered the cheese. A previous reviewer mentioned maybe a dipping sauce,,,i was maybe thinking a jalepeno chedder dipping cheese sauce and not serving the olives for about ten minutes as someone else suggested, but I will have the cheese sauce hot. You know, that jalepeno cheese sauce for taco chips. My olives are frozen right now but i am planning on putting them out on xmas eve. I think i will buy the dip,,, i'll give it a shot and it will give guests a choice...to dip or not to dip

2 users found this review helpful
Reviewed On: Dec. 21, 2008
 
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