mkw101 Profile - Allrecipes.com (10781884)

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mkw101


mkw101
 
Home Town: Mankato, Minnesota, USA
Living In: Lakewood, Colorado, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Needlepoint, Hiking/Camping, Walking, Music
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Recipe Reviews 79 reviews
Cheesy Sausage Zucchini Casserole
I added a lot of extra spices to this recipe, but as a base recipe it was good. I sauteed fresh mushrooms, onions, & garlic in some olive oil for 5 minutes and then added the zucchini and seasonings (italian seasoning, cayenne pepper, black pepper, and some basil). Then I added the sausage (already cooked, leftover from biscuits & gravy), cheese, a drained can of italian stewed tomatoes and rice. I should have doubled my rice because my mixture turned out a bit soupy so I just served it in a bowl with flatbread. I made it all in one pot and didn't bake it because we were short on time.

1 user found this review helpful
Reviewed On: Oct. 2, 2013
Creamy Pesto Shrimp
This was a great recipe. I did saute some mushrooms, onions & garlic to the sauce. My cream did curdle a bit because I forgot to remove it from the heat when I added the parmesan. After it was done I threw in some tomatoes that were getting a little over ripe in my fridge. It was a nice addition with the pesto cream sauce.

6 users found this review helpful
Reviewed On: Feb. 1, 2013
Chad's Slow Cooker Taco Soup
This was a really good chili. I did add a little chipotle chili powder and a dash of chyenne pepper also and substituted a can of low sodium diced tomatoes and two small cans of tomato sauce for the crushed tomatoes (because I didn't have any). I think it might have been a little on the mild side for us if I didn't add the extra spices. My husband said it could have used more but my daughter (who is not that into spicy things yet) said that it was still a little too spicy but still ate it.

2 users found this review helpful
Reviewed On: Feb. 1, 2013
 
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