nelly Profile - (10900688)

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Recipe Reviews 4 reviews
Slow Cooker Stuffing
Question for anyone who has made this - I bought Pepperidge Farm cubed stuffing that says it already has herbs and spices. Do you know if I still add all of the spices to it that the recipe calls for, or are the recipe's spices assuming people are starting with unspiced bread/stuffing to begin with? Thanks for any input previous users can provide!

0 users found this review helpful
Reviewed On: Nov. 21, 2012
Mexican Rice III
I just made this rice to pair with the fish tacos we are having for dinner. All I can say is WOW!!! Followed recipe exactly as it is written, and it turned out AWESOME!!! Its so worth it to make homemade Mexican rice as opposed to buying the flavored rice from grocery (which are usually so gross!). Only thing is I may pull rice off at about minute 18 because I like my rice a little al dente (firm to the bite), but that is just a preference thing. Thanks so much for sharing this, I just added it to my "recipe box"!

1 user found this review helpful
Reviewed On: Sep. 15, 2012
Orzo with Parmesan and Basil
This side dish was awesome, cheap, and easy!! Just a few tips to really take it to the next level: While the orzo was cooking, in separate pans I sauteed a package of fresh, sliced mushrooms and a bag of fresh spinach (Used separate pans for each veggie). Once the shrooms were done I cut the larger ones down a bit, to allow them to be more spread out in the orzo. Once orzo was finished cooking I added the parm cheese (used a lot less, just kinda sprinkled, stirred, and tasted til I got to my liking. Another addition is I sprinkled granulated garlic in it (BE CAREFUL - A little of that stuff goes a long way, but if you just add a tad, it gives a yummy hint of garlic). Once the orzo was to my liking, I mixed in the cooked mushrooms and spinach and that was it!! Very easy and delish! I agree about the cooking time - it only took my orzo about 13 mins or so - don't overcook! No one likes a mushy pasta! Thanks so much for the recipe, its a keeper! :)

2 users found this review helpful
Reviewed On: May 18, 2011

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