SCAREY76 Profile - Allrecipes.com (10312276)

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SCAREY76


SCAREY76
 
Home Town: Atlanta, Georgia, USA
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Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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Recipe Reviews 4 reviews
Lime-Cilantro Vinaigrette
Great to use for summer entertaining. The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin. Before adding these, the recipe was a little too "bright" and needed some smokiness. I used this recipe over a layered taco salad that included tri-colored tortilla strips, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices. I made the Key West chicken recipe from Allrecipes, as another person suggested. I LOVE these two recipes together! I think this Key West chicken and a little of the lime-cilantro dressing drizzled over it could be pretty versatile together, even in different dishes. (I cooked the chicken on a grill pan and then cut it into strips to serve with the salad. With the taco salad, I also served taco-seasoned ground beef and had a bottle of Catalina dressing on hand, so people could go “old school” with their taco salad, if they wanted to do so, instead of using the chicken and lime-cilantro vinagrette. (The Catalina bottle never got opened, though :) I also made taco bowls by putting 10-inch flour tortillas over soup cans in the oven, on a baking sheet, baking @ 400 for 10 min, then letting cool completely so they retain their shape.

34 users found this review helpful
Reviewed On: May 7, 2012
Key West Chicken
I used this chicken recipe over a taco salad, for a large dinner group last night. I layered the salad in a trifle bowl with: tri-colored tortilla strips on top, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices. I made taco bowls by putting 10-inch flour tortillas over soup cans in the oven, on a baking sheet, baking @ 400 for 10 min, then letting cool completely so they retain their shape. I had the salad again tonight for dinner, trying the chicken on its own w/ the vinagrette dressing… super yummy! (I had cooked the chicken on a grill pan and then cut it into strips to serve with the salad. With the taco salad, I also served taco-seasoned ground beef and had a bottle of Catalina dressing on hand, so people could go “old school” with their taco salad, if they wanted to do so, instead of using the chicken and lime-cilantro vinagrette. (The Catalina bottle never got opened, though...) The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin. Lime-cilantro-vinaigrette I think this Key West chicken and a little of the lime-cilantro dressing drizzled over it could be pretty versatile together, even in different dishes.

2 users found this review helpful
Reviewed On: May 7, 2012
Perfect Flat Iron Steak
My mother-in-law sent this recipe to me recently. While over at her house during the holidays, she made this for the family. It was WONDERFUL! I ate it up. It was nice, because she could cook the meat to the "doneness" of everyone's liking. My husband and I prefer medium-rare or medium-well. My in-laws prefer their meat more well-done. It was SO tender! She, too, followed the recipe to a tee. I will definitely be looking for flat-iron steak at the grocer in the very near future.

65 users found this review helpful
Reviewed On: Jan. 2, 2008
 
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