tammy Profile - Allrecipes.com (11812735)

cook's profile


Home Town: Arkansas, USA
Living In: North Carolina, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Photography, Reading Books, Music
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Recipe Reviews 4 reviews
Spinach Alfredo Pizza
I made a few changes...I sauteed the spinach, artichoke, just a few tomatoes and mushrooms in a bit of olive oil. I added garlic salt, the red pepper alfredo sauce and parmesan cheese to the skillet and mixed together until cheese melted. I brushed olive oil and garlic salt on the crust and pre-cooked it. I spread the mixture onto the crust and topped with mozzarella. (too bad hubby doesn't like olives) But it turned out nice. Nothing overpowered. Would be nice with either sauteed onions and/or chicken as well.

5 users found this review helpful
Reviewed On: Sep. 19, 2010
Creamy Spinach Tortellini
I am giving this a one only because I cannot give it a big fat 0. Other than the waste of time, effort, money and waste of ingredients I am mostly disappointed in the reviewers who made mods and rated this so high. I did the recommended changes and still could not salvage dinner tonight. Too bad because these ingredients in severely modified measurements have the potential for something great.

0 users found this review helpful
Reviewed On: Dec. 1, 2009
Cheezy Chicken Spaghetti Bake
I used 1 can cream of chicken, 3 chicken breasts, mild mexican velveeta, 1 can rotel, a touch of salt, pepper, cumin, and 8 ounces of spaghetti. I made 16 oz of noodles because of the other reviews but I think with the one can of condensed soup made the difference. I also boiled the chicken breasts so it would shred easier. I was out of fresh mushrooms but added a can I had in the cupboard. I was looking for a recipe where I had ingredients or substitutions on hand so I wouldn't have to go to the grocery store. It is just my hubby and I but this made quite a bit even after I scaled everything down. This recipe is a keeper. thanks Tammy

4 users found this review helpful
Reviewed On: Nov. 3, 2009
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