Mommy3_4_blue Profile - Allrecipes.com (10489086)

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Mommy3_4_blue


Mommy3_4_blue
 
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Member Since: Apr. 2008
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Recipe Reviews 7 reviews
Pepperoncini Beef
I add some sliced onions, and some beef broth to keep the flavors from getting to spicy (never really had that problem, but with little ones i want to make sure). Delish!! I have tried it frozen out of the freezer and thawed and browned, didn't really matter either way. I tend to use whatever garlic I have on hand, powder or fresh just minced up. Making this for dinner tomorrow again, bought an extra large roast and using the leftovers for taco's later in the week!

0 users found this review helpful
Reviewed On: Jan. 1, 2013
Linguini with Broccoli and Red Peppers
First, I have to say that I did change the recipe up quite a bit, but it was a GREAT base recipe to make your own. I ended up adding fresh mushrooms, an onion sliced up, and vegetarian chicken to it. I used spaghetti noodles, a little more butter and olive oil (probably because I had more "stuff" in it, and doubled the amount of garlic. My pan is not big enough to saute all the veggies at once, so I sauteed the garlic, onion, red pepper, and mushrooms together in the 3 Tbsp olive oil and 1 Tbsp butter till they were mostly cooked but still a little crispy, then used a slotted spoon and moved them into the pot of already cooked and drained pasta. Then to the liquid that was left I added the steamed broccoli and Morning Star chicken and heated through. Added that to the pasta with a little more olive oil and butter and mixed well. My hubby didn't even know it was Morning Star Chicken and not the real thing, and it was so quick to make.

2 users found this review helpful
Reviewed On: Apr. 10, 2012
Cheesy Potato and Corn Chowder
Wonderful soup on a cold day!!! Easy to make with most of the ingredients already on hand. Omitted the green chilies because that's not really our style. Also use whatever cheese I have in the fridge and some bacon bits (homemade) on top! YUMMY!!

1 user found this review helpful
Reviewed On: Jan. 21, 2012
 
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