J Miller Profile - Allrecipes.com (10825423)

cook's profile

J Miller


J Miller
 
Home Town: Gulliver, Michigan, USA
Living In: Gladstone, Michigan, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Sewing, Walking, Photography, Reading Books, Music, Painting/Drawing
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Linda's Lasagna
Chocolate Covered Strawberries
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Recipe Reviews 23 reviews
Authentic Chinese Egg Rolls (from a Chinese person)
These are amazing! I can honestly say I would rather make these than order out..much better. I use a bag of coleslaw in place of the cabbage and carrots and use whatever meat I have around (today I used the chicken I was putting in the chicken fried rice). I omit the MSG, bamboo shoots, and mushrooms..simply because my husband is picky and he likes the basics. This recipe can easily be altered to suit just about anyone. Definitely a keeper!

8 users found this review helpful
Reviewed On: Sep. 28, 2010
Kung Pao Chicken
We love this at my house. I was unable to find any hot chile paste so I had to settle for some hot chile sauce. I wouldn't say it tastes like kung pao chicken but it is VERY good. I actually like it better than kung pao chicken. We double the sauce and serve over rice. I didn't have any peanuts so I used some extra crunchy peanut butter and it was awesome. Thank you Arlena for the wonderful recipe!

2 users found this review helpful
Reviewed On: Jan. 22, 2010
Shredded Beef Enchiladas
My husband HATES enchiladas. That being said..I love them and wanted to make them again. This recipe does not disappoint. I made the beef the night before in my crockpot (I added some cayenne pepper to taste) and used all of the liquids it calls for except for the water, and added a can of Rotel that contained tomatoes and chiles. I cooked it on high for about 6 hours then pulled the beef out and shredded it in a bowl. I poured the extra liquid into a bowl for later use. The next day I made the sour cream mixture (minus one can of chiles because I had some in the beef, and minus the flour - it didn't need it). I tried one corn tortilla dipped in oil and it was pretty gross looking so instead I heated 5 tortillas at a time in the microwave with a damp paper towel on top and one on the bottom to lock in moisture. They weren't mushy at all when the dish was done. I then put the sour cream mixture down and placed the beef on top. I wrapped them tightly and placed them into a baking dish. I didn't add enchilada sauce because it did not call for it. Instead, I used the reserved liquid and added a small spoonful to the top of each one to prevent drying. I then added the shredded cheese to the top and baked. It took about 15-20 minutes so make sure you check them. These are excellent, even my picky husband loves them. I will be making these again and again. I agree that this meat would be excellent for tacos. If you really like enchilada sauce it would be great with this recipe too.

9 users found this review helpful
Reviewed On: Mar. 5, 2009
 
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