NURSE24HR Profile - (1102524)

cook's profile


Home Town: North Carolina, USA
Living In: Pisgah Forest, North Carolina, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Wine Tasting
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Recipe Reviews 36 reviews
Buffalo Chicken Dip
Used rotisserie chicken, but otherwise made it exactly as written. I love spicy, but this was a tad too much for me. Also tasted a little salty. I had no problems with the oiliness that others complained of. Will make again, but will try blue cheese dressing, and will pull back on the Frank's just a tad.

0 users found this review helpful
Reviewed On: Sep. 22, 2014
Cuban Black Beans II
Served it for a crowd for a Cuban themed dinner. My only issue was that due to the tomato base, most people thought it was chili--I don't know why that bothered me, but it did. It was pretty tomato-y, so I might use less tomato paste next time. I was informed that "real" Cubans would never add tomato paste to their beans. Added jalapeno and some hot sauce, too, because that's just how I roll. I'm sure "real" Cubans would take issue with that, too. I used 2 cans of rinsed and drained black beans and skipped step 1 altogether. About 2 cups of chicken broth for the water. The people I served it for are wimps when it comes to spice, and no one thought it was too spicy, even with the jalapenos and hot sauce. None left over, and everyone said they liked it.

0 users found this review helpful
Reviewed On: Apr. 2, 2014
Chicken Pot Pie I
Here's an interesting thing to do with the top crust. Make the bottom of the recipe as directed, keeping the top crust frozen. Pop it out of the pan it comes in, crumble it up quickly (not too fine), and mix with some shredded cheese. Sprinkle the crust/cheese crumble on top and bake. Its good, and really different.

2 users found this review helpful
Reviewed On: Aug. 19, 2013
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