JOMUIR Profile - Allrecipes.com (1040180)

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JOMUIR


JOMUIR
 
Home Town:
Living In: Detroit, Michigan, USA
Member Since: Apr. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian
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Recipe Reviews 31 reviews
Veggie Casserole
I enjoyed this casserole, of course making substitutions along the way. I used half a poblano pepper as I was out of bell pepper. I sauteed the onion, pepper and celery I added to soften & decrease the sharpness of raw onion, SO glad I did that, thanks to reviewers who wisely suggested that. I used frozen beans & corn, so it baked for closer to an hour to get it nice & bubbly & browned. Next time I make this, I plan to use a poblano pepper again, and if I can get to Trader Joes, I'll use their fire-roasted frozen corn and a healthy addition of ground cumin to accent the poblano. Maybe a Mexican cheese or at least co-jack. Either way, this is a great recipe as-is or a jumping off point for those who like to customize, thank you to Rachel Query for posting it!

0 users found this review helpful
Reviewed On: Mar. 13, 2015
Pesto Chicken Florentine
This is a really good pasta dish. I used jarred sauces instead of the mixes called for, and added a healthy amount of Parmesan cheese to it. Next time I'm going to sub sauteed sliced red peppers for the spinach, which is not my fave veggie. This is like the frozen entrees but much more affordable & tastier! (Maybe not much healthier as I used jarred sauces but the frozen entrees aren't very healthy either). It could get oily w/the pesto & oil from sauteing the chicken so I drained off the oil after cooking the chicken. I also added a bit of half & half. Really, really good, thanks to MINERFAMILY for an excellent recipe, a keeper!

2 users found this review helpful
Reviewed On: Sep. 23, 2014
Chicken Fettuccini Alfredo
It was good, but not good enough for all the trouble. I liked everything but if I make this again, I'll skip the sauce recipe and just use a quality jarred alfredo sauce & add some jack cheese (I can't believe it tasted so good w/the monterrey jack cheese). My sauce was so lumpy I had to run it through a sieve before adding the cheeses. I felt it had way too much flour for the amount of milk & cream. It also made way too much sauce for the amount of pasta & veggies, and that's after I added broccoli to the mix. I grilled my chicken outside & used it the next day, which was a lot more flavorful than sauteing imho. In winter months I would saute the chicken on the stove. All that said, this was a tasty pasta dish & on par with restaurant pasta. Thank you Emily!

2 users found this review helpful
Reviewed On: Sep. 4, 2014
 
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