afraines Profile - (11335750)

cook's profile


Home Town: Cincinnati, Ohio, USA
Living In:
Member Since: Dec. 2009
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
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 7 reviews
Chicken with Sun-Dried Tomato and Roasted Pepper Cream Sauce
I usually make a recipe as written before possibly tweaking the second time. This was a bit of an exception. I could tell right away that this would be WAY more sauce than I like for such a small amount of pasta. So I halved all ingredients (except the garlic and olive oil). I also cut up the chicken in bite-sized pieces and cooked with the garlic. About five minutes before it was done I mixed a tablespoon of cornstarch (in lieu of the flour) with a little water and mixed it in with everything (leaving the chicken in). This thickened it up to the perfect consistency and amount of sauce for me. Stirred in the pasta when it was done (I used 12oz of linguini) and it was delicious! So basically I kept everything the same just halved it. Very good!

0 users found this review helpful
Reviewed On: Apr. 10, 2015
Easy Turkey Chili
This was quite good. Eyeballing the recipe I was concerned that there may not be enough heat. So I did the following: for the tomatoes I subbed a regular can (15oz) of diced tomatoes and a can of Rotel. For the kidney beans I subbed a can of spicy chili beans (undrained). No big change but resulted in the perfect amount of heat for my family! Another great chili recipe on this site that uses ground turkey is Fantastic Black Bean Chili (for that one I like to sub two cans of Rotel for the tomatoes and along with a tsp of salt add a tsp of cumin). Different but equally good.

0 users found this review helpful
Reviewed On: Nov. 21, 2014
Holiday Dressing
Excellent! Made this a couple of weeks before Thanksgiving as a test. Glad I did because I found out a few things. The cornbread should either be made from scratch or find a brand that does not use sugar. It was too sweet using the most popular cornbread mix. This type of dressing should not be sweet at all IMO. Also I chopped the celery too big. Another thing I discovered was the amount of chicken stock was dead on contrary to other reviews. I used a 32 ounce (4 cups) box of broth and it was perfect! The only thing I can think of that other reviewers are doing is not using enough bread. I use 16 slices of Butternut (keeping the crust) and had no problem at all with the dressing being soupy. It was moist and delicious. In sum, I would make my own cornbread with NO sugar in it. And chop the celery super fine via the food processor. And keep the stock at 4 cups. Doing this made my second batch pure heaven. My mom said it was better than hers and she was right (and I didn't think that was possible).

1 user found this review helpful
Reviewed On: Dec. 1, 2013

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

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