Jennifer Walsh Profile - Allrecipes.com (10330887)

cook's profile

Jennifer Walsh


Jennifer Walsh
 
Home Town:
Living In: New Hampshire, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Hiking/Camping, Walking, Reading Books
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Recipe Reviews 8 reviews
Barbeque Beef Casserole
Our family really enjoyed this recipe. It is very full of flavor. The only thing is, is that I used a full cup of barbque sauce not a half, it just did not seem enough. I used the Jack Daniels Original barbeque sauce. I also drained the grease after cooking the ground beef and then added everything else, it just did not seem to make sense to add everything and then drain the grease. It took an hour to prepare before going into the oven, but I do have two very small children. Also the cornbread took twice the time to cook all the wat through and was still a little doughy. I took my husbands advie and turned the oven down to 350 so it would finish cooking without burning the cornbread. Next time I will only set it to 350 and just cook it a little longer. At 400 it cooks the top too fast but does not cook all the wat through. We will definetly make this again.

3 users found this review helpful
Reviewed On: Jun. 14, 2008
Sonora Chicken
This chicken was excellent. The prep time took more like an hour though. I only changed a few things. Instead of baking the chicken I grilled it up on the stove, while I was grilling it I kept cutting the ckicken up until it was thouroughly cooked and shredded. The other thing I changed was I used vegetarian chili, which had beans in it. I did it for the main reason of that I can't stand any kind of canned meat, I also figured a little beans would make it extra good. My family loved it. It also made for a lot of leftovers.

3 users found this review helpful
Reviewed On: Jun. 1, 2008
Enchilada Casserole III
This enchilada casserole was very good and we have had it several times already. The first time I made it exactly as written and there was not enough sauce at all. The subsequent time I made it I used a 28 oz. can of enchilada sauce instead and there was much more to spread around and so it was not so dry at all and very tasty.

3 users found this review helpful
Reviewed On: May 20, 2008
 
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