Cinci Chef Profile - Allrecipes.com (11641873)

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Cinci Chef


Cinci Chef
 
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Member Since: Feb. 2010
Cooking Level: Not Rated
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Recipe Reviews 10 reviews
Amazing Muffin Cups
I made this with the following modifications: I used turkey sausage links and reduced it to 6 sausage links. Increased to 3/4 cup of red, yellow and orange bell peppers. Added more eggs (8 total) to compensate for the decreased sausage. I followed other user's advice and only used about 3/4 cup of shredded Mexican cheese mix. I cooked the hash browns for 20 mins and they were brown and crispy at the tops, but still kinda mushy in the bottoms. I live in Denver, so things take longer to cook/crisp here. Next time I will try tater tots as another user suggested. I think they will mash flatter and cook more evenly than the hash browns. I actually wish I had used more cheese - it kind of got lost in the egg mixture. I didn't account for the eggs expanding - I probably could have stuck with the 6 eggs. Also, the eggs needed a little salt. Overall good recipe.

1 user found this review helpful
Reviewed On: May 11, 2014
Roasted Chicken with Risotto and Caramelized Onions
Very good. I have made this several times. I heat the chicken broth in a sauce pan so it is hot when I add it. I also reduce the amount of balsalmic by about 1/2. I have made this w/o chicken or using a store-bought rotisserie chicken. It is very easy to make. There is a lot of stirring involved, but I just get a glass of wine, put on some music, and hang out with my risotto by the stove.

3 users found this review helpful
Reviewed On: Feb. 24, 2011
Chicken Enchiladas II
I can't eat tomatoes or many of the spices that are in traditional Mexican food. These enchiladas hit the spot when I am craving something a little Mexican. I leave out the green chilis and substitute a couple dashes of cayenne pepper for heat. They are so good - even my picky husband likes them! If you like, for extra flavor you could add a packet of taco seasoning to the chicken.

1 user found this review helpful
Reviewed On: Nov. 17, 2010
 
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