sdk Profile - (11709775)

cook's profile


Home Town:
Living In:
Member Since: Sep. 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 8 reviews
Grilled Jamaican Jerked Pork Loin Chops
FABULOUS! I love the infusion of flavors that brought this dish together. As mixing, I was skeptical! Once I poured over the chops, the aroma, I knew it was going to be delightful. I cut down on the Rum and used a ginger puree. I cut down too on the nutmeg and cinnamon (I was only using 4 chops). I used Red Stripe Lager (Jamaican Beer). My family was loving this and asked for me to make it again. I only marinaded this for about 7 hours though. It would be fantastic if used with Chicken or on Ribs (as another reviewer stated). Thank you so much for sharing....

5 users found this review helpful
Reviewed On: Oct. 17, 2009
Cottage Cheese Chicken Enchiladas
I give this recipe a 'D' for DELICIOUS! I can't rate it high enough!!! My family thought this was the best dish I've ever made... I was happy to get the reaction I did and will be making it now in my household for years to come. I did alter a bit after reading some reviews. I grilled my chicken breasts - they were basted with olive oil, garlic salt and sage. The outdoor flavor was noticed in the dish... I sauteed my onions in olive oil, with minced garlic on low. Put in the green chiles and added cumin, oregano, the taco seasoning (for chicken) - and sliced the chicken breasts (not shredded or pulled or cubed) extremely thin. Sauteed it all together on low heat. ADDED Cilantro (which I didn't see anyone adding or commenting on this main ingredient that is in MOST mexican dishes! HELLO!)... The cilantro and cumin blend beautifully! Did as reviews suggested - sprayed non stick spray on bottom of 9x13 glass pan, then poured small amount of enchilada sauce prior to placing the rolled enchilada's in pan. THAT IS KEY!!!! I used corn tortillas. Brought out the true flavor mixed with all the spices. I layered in each - first the cottage cheese/sour cream mixture, then a little shredded cheese, sliced chicken concoction, ADDED black olives and more fresh cilantro. folded left to right and placed upside down in pan. My corn tortillas did NOT break at all... I was lucky. I was able to place 5 on each side perfectly in the 9x13 pan - so 10 total. The extra meat I spre

2 users found this review helpful
Reviewed On: Oct. 15, 2009
Savory Chicken Breasts
I would alter it next time I made it. But now I know what to do! This was very good and we had NO leftovers... There's a number of ways to add your own touch to this simple recipe. I would sautee onions and garlic first in olive oil - then pour it ontop of the cheese/chicken breasts. Then put the bread crumbs (stove top) and soup mixture. Definately needed a little more milk like one review said. All in all - DELICIOUS!

0 users found this review helpful
Reviewed On: Oct. 12, 2009

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

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