PhillyGirl1908 Profile - (11378489)

cook's profile


Living In: Maryland, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern
Hobbies: Reading Books
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Recipe Reviews 5 reviews
Garlic Cheese Grits with Shrimp
I really enjoyed this recipe. I try variations of shrimp and grits from adding sausage to adding crab meat. Those are more time consuming so I liked the simplicity of this recipe. I have never used lemon juice in my shrimp and grits, but I liked the twist it gave the sauce. The only thing I did different was to use a 1/2 cup of light cream along with 1 1/2 large chicken cubes to 3 1/2 cups of water (my grits called for 4 cups of water to 1 cup of grits) and I skipped the cheese altogether. I also added about 1 tbsp of cilantro to the shrimp and crumbled some turkey bacon on top just before serving. Muy delicioso.

8 users found this review helpful
Reviewed On: Jun. 30, 2011
Southern as You Can Get Collard Greens
Cooking early for dinner, and I am not sure that I can wait to eat them. I've gotten other recipes for collards on this site and this is by far the best! So very good. Followed the basic recipe to the letter, minus the hocks (used smoked turkey wings). Oh, I did simmer the turkey wings for about an hour in the broth and water before adding the greens because that what mom does). Also added about tsp of dark brown sugar and dash of red pepper flakes. I used kosher salt and black pepper in the grinder to taste. Plan on looking at the rest of your recipes Southerngirl3. Muy bueno!

7 users found this review helpful
Reviewed On: Jan. 27, 2011
Bubba's Jambalaya
Just made this Jambalaya. In fact my empty bowl is still beside me! I am not sure why more people didn't give it a five. I followed the recipe almost as is. The only change I made was omitting the ham, since we don't eat it. I just used a little extra sausage. Otherwise I made it just as Bubba advised. I was a little skeptical about if the uncooked amount of rice not being enough to fill up stew. But the ratio of rice to stew is perfect. Just like 'Nawlins! I used Aidell's cajun andouille sausage (grocery store), turkey bacon, and large gulf shrimp instead of salad shrimp. I suggest you McCormicks cajun seasoning with brown top, small bottle (Zatarain's is too salty for me) and use good rice like Uncle Ben's. I served with Haiwaiin sweet rolls to offset the spicy nature of jambalaya. Lastly, use extra shrimp b/c they are always the first to go!

2 users found this review helpful
Reviewed On: Apr. 11, 2010

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