tagfish Profile - Allrecipes.com (11147421)

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Living In: Savannah, Georgia, USA
Member Since: Jan. 2010
Cooking Level: Expert
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Recipe Reviews 2 reviews
Awesome and Easy Creamy Corn Casserole
I don't know why but I always end up changing recipes, but this had a great start base. I had a huge bag of left-over corn from a low-country boil in the freezer. (Earmarked for winter corn chowders, etc.) I add chopped fresh jalapenos, sauteed along with chopped garlic, sweet onions, sweet red pepper in 1/2 stick butter. Mix it all in bowl with one egg, a little milk, 1/2 cup (or less) 0% fat-FAGE Greek Yogurt, lots of pepper,1/2 box Jiffy cornmuffin mix (love that stuff! Prob cause it's SWEET!) some chopped fresh cilantro, and 1 1/2 cup of sharp cheeses...mix it all in a 9X13 glass buttered dish, add more cheeses on top (lightly)Bake an hour or so 350...and VOILA! BIG HIT! Making it again today by request. BTW...it freezes well, even if it has previously frozen corn. I always save uneaten cooked corn from cookouts...makes the best chowders, casseroles, etc. Has that wonderful Low Country boil flavor. This is just as good with any corn, canned, frozen, etc. YUMMILY!

0 users found this review helpful
Reviewed On: Nov. 28, 2013
Rosemary Braised Lamb Shanks
I LOVED this! I just got a new iron Dutch Oven and made Julia Child's Beef Burgandy....so next HAD to be Lamb! I had 2 nice Shanks plus 2 nice thick bone in shoulder steaks. I pretty much went by the recipe but used org beef broth only, fire roasted tomatoes, 2-3 Tbs tom paste, 3 c of Shiraz, LOTS of garlic, carrots, onions...and folded lots of fresh rosemary/thyme into a coffee filter package I made and tied...bouquet garni. I put it into (covered) a 400 oven lowered to 350 and left it about 3 hours. PERFECTION! And by doing it in the oven you get a beautiful reduction. Thick flavorful sauce ....delicious!!! No need to thicken..does it for you! I made small red potatoes steamed and tossed in lemon, butter, garlic and parsley to go with...YUMMMMY!!!! Thanks for an easy and foolproof recipe!

16 users found this review helpful
Reviewed On: Jan. 23, 2010

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