Holly K Profile - Allrecipes.com (10755980)

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Holly K

Holly K
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Member Since: Sep. 2006
Cooking Level: Not Rated
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Recipe Reviews 11 reviews
Beer Cheese Philly Steak Casserole
This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak, not beer. But, in general I think it's a great idea for a casserole and everything else about it was good!

7 users found this review helpful
Reviewed On: Jun. 23, 2009
Vegetable Feta Rice
Great idea if you want to try something new with rice. I always end up tweaking recipes. Here's what I did: Cooked the rice in chicken broth with a little butter and minced onion. Then afterward I added a bunch of oregano, some garlic powder, salt and pepper and a little bit of Tomato, Basil and Garlic Mrs. Dash. I didn't use celery and cooked my onion first and it was really good. I also had some leftover pork roast that I decided to throw in at the last minute and it actually worked really well our main dish. The cucumber and feta reminded me of greek salad, so next time I think I'll try adding tomatoes.

2 users found this review helpful
Reviewed On: Jun. 23, 2009
Stracciatella II
I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor. 2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces. 3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup. One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.

25 users found this review helpful
Reviewed On: Dec. 18, 2008

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