amina9183 Profile - (11693393)

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Recipe Reviews 13 reviews
Creamy Au Gratin Potatoes
2 stars as written because its a good base, 5 stars with changes. As others noted, the idea of giant slimey onions in the middle did not sound appetizing, so I did the following: finely chopped one red onion with 4 cloves of garlic in the chopper, then melted 3 T of butter in a pan, sauteed onions and garlic. Added 3T of flour to this, then added the milk and cheddar/montrey jack mix as well as fresh grated parm [about 1 c. of the cheddar and 1/2 c of parm cheese], one chicken buillion cube, a dash of red pepper flakes, juice from one half lemon, 1 tspn white pepper, 2 T black pepper, and 3/4 tspn salt. This was my sauce. I placed half the potatoes in a 2 quart buttered dish, then poured half the sauce on top, topped this with some bread crumbs. Added another layer of potatoes, the remaining sauce, and topped with buttered bread crumbs. baked covered, then uncovered the last 15 minutes to brown. I realize this is basically a different recipe, but I did use this recipe as a base and so I rated it as written.

0 users found this review helpful
Reviewed On: Oct. 27, 2013
Chicken Tikka Masala
made this with alterations and was awesome! firstly, followed other reviewers suggestions and added salt to taste instd of following the recipe's requirements and also added 2 tspn garam masala to the marinade and just a light sprinkling of cinnamon since garam masala has cinnamon in it. also added lime juice and 2 tbsp of soy sauce to the marinade--i add soy sauce to almost everything, the msg gives a really yummy taste. i also threw in 2 tbsp of dried fenugreek leaves into the marinade. for the sauce, i doubled the sauce, added garam masala to taste, red chilli powder instead of paprika, red pepper flakes, more lime juice, a handful of fresh fenugreek leaves finely chopped, subbed 1 c sour cream in place of the heavy cream, and added a healthy squeeze of honey. I broiled my chicken on high until it was semi-done and all the marinade that was kind of stuck around it dried up, then added the chicken to the sauce. then i tokd about 4-5 fresh curry leaves and sauteed them in 1 tbsp of butter until flagrant, dumped the butter/leaves into the pot with the chicken/sauce and quickly covered it for 5 minutes to allow the steam to settle flavor into the dish. this is a method we use often for pakistani/indian food and it adds a nice touch! so..i am done now and it tastes yummy! better than restaurant quality!

2 users found this review helpful
Reviewed On: Feb. 16, 2012
Layered Chicken and Black Bean Enchilada Casserole
super amazingg!! but made some changes: first, used ten min enchilada sauce off this site (added lime juice and a tbsp of salsa to it along with fresh crushed garlic). 2nd, I sauteed chopped onion and garlic for 2 min, then threw in cubed chicken breast, red pepper flakes, cumin powder, coriander powder, salt, and fresh ime juice, and a tbsp of salsa--allowed this to cook. then added 2 chopped jalapenos and fresh chopped cilantro. next i added the black beans and mixed the sour cream in with the chicken, as other reviewers suggested. i put enchilada sauce on the bottom of my dish and also spooned it onto flour tortillas [which i dipped in olive oil and crisped until golden brown in the oven on 400], poured all of my chicken mix on top, then sprinkled cheese. i then took the remaining tortillas and crushed into giant pieces, threw them into my enchilada sauce until the sauce was all absorbed and layered them on top haphazardly. i sprinkled more cheese on top of this :) used cheddar montrey jack mix. its amazzzing.

2 users found this review helpful
Reviewed On: Feb. 15, 2012

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