NENNNY Profile - (1078311)

cook's profile


Home Town: Irvine, California, USA
Living In: Tustin, California, USA
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Gourmet
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Recipe Reviews 13 reviews
Stephan's Broiled Salmon Pesto
If I could give this recipe more stars I would! I LOVE this recipe! This is so easy and so impressive for company! I have made this for almost every guest I have over and also for 2 very elegant dinner parties I have had. I serve the salmon with a rice pilaf and some grilled vegetables. From start to finish this dinner takes me just 20 minutes! Every time I make it someone asks for the recipe! And to comment on the comment above me by LeeLee222 - the pesto is better when blackened. The flavor of the blackened pesto is to die for! When I serve it I generally tell people the pesto is suppose to be blackened. I also choose to make my own pesto because I can make it thicker and less runny than the bottled stuff.

2 users found this review helpful
Reviewed On: Jul. 5, 2009
Spinach Mushroom Quiche
My first quiche ever and it was delicious! I heeded others warnings about the soup mix. I was making 3 quiches for a brunch and I used 1 Knorr's Vegetable Soup Mix (couldn't find the other) for all 3. I also had frozen spinach - I used 1 bag for all 3 (hard to know how much to use becuase the fresh would cook down so much). And I think the best change I made was that added some bacon. I cooked the onions and mushrooms in a bit of the bacon greese instead of the butter. One problem I had was that the middle didn't cook up completely and the crust was getting too dark to continue cooking. Did anyone else have this problem? I had some runny egg in the middle. I didn't mind though becuase it was soooo yummy! I will definitely make this one again!

7 users found this review helpful
Reviewed On: Apr. 5, 2006
Maple Glazed Ribs
We loved these! The only change I made is that I added about 1/2 tsp of crushed garlic to the marinade. I did double the sauce because I love a lot of sauce, but what I had left after marinading never got used because the ribs were perfect with just the glaze. Oh, and I only had 1 hour to marinade because I started too late, but I don't think it made a difference.

4 users found this review helpful
Reviewed On: Aug. 7, 2005

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