shrimpstuffedmanicott Profile - Allrecipes.com (10483154)

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shrimpstuffedmanicott


shrimpstuffedmanicott
 
Home Town: Concord, North Carolina, USA
Living In: Uh, Corncob, North Carolina, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Reading Books, Music, Wine Tasting
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Southern boy playing on the Oregon Coast
About this Cook
I love to cook. I enjoy making food for others. I make the dish, if you like it, I'm happy.
My favorite things to cook
I love to cook. I am practiced in Italian foods, all things seafood and experiment with many world recipes blending them into a gourmet presentation that will hopefully dazzle your senses. Hopefully. :)
My favorite family cooking traditions
Italian and Southern Game, Moms Italian from Connecticut, my stepDad is a southern hunter.
My cooking triumphs
shrimp stuffed manicott, Lasagne, chicken broccoli Alfredo, Carolina Cajun Stew, roasted Cornish game hens, Grilled salmon over mixed greens with raspberry vinaigrette and walnut dressing. Best homemade coleslaw ever, Hoppers squash casserole
My cooking tragedies
If I don't burn it into a briquette I can rescue it. Otherwise I create some mighty special briquettes on occasions, good for camp fires.
Recipe Reviews 9 reviews
Black Bean and Chickpea Hummus
I started with Holly's Hummus recipe: I doubled the recipe, estimated the measurements, substituted lime for lemon juice and omitted the cilantro. I left the pimento in the green olives. Added powdered hot red pepper. It was good, even very good, but not great. So I looked at the Black Bean and Chickpea Hummus recipe and borrowed the black beans and curry powder from it. If I had grilled sweet red peppers on hand I would have added them also. I had organic yogurt on hand but didn't use it. It came out great and with 2 cans of chick peas and one can of black beans it was enough for me to bring to the girls at work for another game of "Look what I made!" I gave it 5 stars because it was exactly what I was looking for as a base to make my own. I gave the same review to Holly's Hummus recipe since they are both very similar and yet have individually important ingredients. Credit to you both!

5 users found this review helpful
Reviewed On: Oct. 28, 2009
Holly's Hummus
I doubled the recipe, estimated the measurements, substituted lime for lemon juice and omitted the cilantro. I left the pimento in the green olives. Added powdered hot red pepper. It was good, even very good, but not great. So I looked at the Black Bean and Chickpea Hummus recipe and borrowed the black beans and curry powder from it. If I had grilled sweet red peppers on hand I would have added them also. It came out great and with 2 cans of chick peas and one can of black beans it was enough for me to bring to the girls at work for another game of "Look what I made!" I gave it 5 stars because it was exactly what I was looking for as a base to make my own.

0 users found this review helpful
Reviewed On: Oct. 28, 2009
Becca's Chicken-Fried Pork Chops
I bought 4 packages of pork loin boneless rib chops (15) for a great deal and wanted to try a breaded fried recipe. I only cook fried food maybe once a year. This was it. I started with most of the original ingredients, though I didn't have saltine crackers or potato flakes. In the first bowl I increased the flour for the additional 11 chops (2 cups was plenty) added powdered sage, cumin, brown sugar, powdered cinnamon, ground red pepper, and increased all other original ingredients by sight. No change to the milk and two eggs bowl. In the cracker bowl I started with fancy herb and garlic crackers, some ritz knockoffs, added crunchy honey oats cereal and some bran flakes cereal, all crushed. As I tried one chop with the crackers and one with just the flour seasoning and egg I decided the chops with crackers where definitely better. I added some chil powder to the cracker cereal mix to give it what I thought it was missing. I did turn the heat down to medium and flipped at about 4.5 minutes per side to get the right color crust (used canola oil) So here I am with 13 fantastic chops at 2AM, I'm not hungry after the first two. Tomorrow I'll do a chicken gravy and rice dish to go along with it and hook up the neighbors and girls at work. Thanks Becca for a great recipe. I'm giving it 5 stars because it inspired my additions and it came out tender and juicy. - Dale

10 users found this review helpful
Reviewed On: Oct. 19, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I am 24 years old and found a passion in cooking… MORE
 
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