Rob Profile - Allrecipes.com (10966068)

cook's profile

Rob


Rob
 
Home Town:
Living In:
Member Since: Jan. 2008
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Turkey Tetrazzini II
This turned out really well for me. Except I was out of the chicken broth and used condensed golden mushroom soup with about 1/2 can of milk to the mix instead. I used 1/2 cup fresh grated parmesean and 1/2 cup Kraft Italiano cheese. I also added 3 strips of cooked bacon chopped up. Everyone liked it, thanks for the great ideas everyone!

1 user found this review helpful
Reviewed On: Apr. 5, 2010
Turkey Pot Pie III
This is great. I used 2 shallots instead of onions and 1/2 cup sliced button mushrooms sauted together, then added to the pan a can of cream of potato soup, 1 cup frozen vegetables, about 1/3 cup milk, 1 1/2 cups shredded turkey. Once it was all heated through I put it all in a casserole dish, topped it with pie crust and put it in the oven. The pie crust was finicky and I started it at 400F for 15 minutes, then 350F for 45 minutes. Every last crumb was eaten up, no leftovers! This is a great way to finish off the turkey!

1 user found this review helpful
Reviewed On: Apr. 4, 2010
Chicken and Dumplings III
Started with this recipe and added from other chicken stew recipes from this site. For 4 servings I used 6 skinless boneless chicken thighs, 1 can condensed cream of celery soup, one can condensed cream of chicken soup, about 1 cup chopped carrots and 2 cups diced white skin potatoes (skin left on). I started with boiling the water (enough that covers the chicken in a large stewing pot) then I put the thighs in the water. I added on large diced shallot (I have an onion allergy) with the chicken thighs and let them boil together for about 25 minutes. Then I took the chicken out, let cool for about 10 minutes, then dice them and leave aside. Add the soups, and bring to a boil again then return chicken to pot. Lower heat and let simmer for about an hour. Check liquid level, don't let it dry out or burn on the bottom, keep a good amount of liquid in the pot. About an hour before serving time add carrots and potatoes, and still simmer. For the dumplings I used the tube dinner rolls from Pilsbury, half of the tube (5 or 6) placed on top of the stew and then cover again for about 10 minutes, then serve. Everyone ate seconds and there was a little left over for my lunch the next day.

0 users found this review helpful
Reviewed On: Nov. 8, 2008
 
ADVERTISEMENT

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States