DonnaNJ Profile - Allrecipes.com (11822352)

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DonnaNJ


DonnaNJ
 
Home Town: Shoreline, Connecticut, USA
Living In: South Jersey, New Jersey, USA
Member Since: Nov. 2009
Cooking Level: Not Rated
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About this Cook
My favorite things to cook
Chili, Pasta Sauce, Chicken Pot Pie, Penne with Shrimp and Broccoli, Chocolate Chip Cookies.
My favorite family cooking traditions
Seven Fishes on Christmas Eve.
Recipe Reviews 27 reviews
Caesar Salad Supreme
I followed the recipe exactly with one exception: I triple the recipe and use the entire 2 oz can of anchovies... including the oil. We use a mix of romaine, iceburg, spinach, kale and other greens, and top it with grilled chicken breast. Leftover dressing refrigerates well for about a week. Excellent recipe, thank you for sharing!

0 users found this review helpful
Reviewed On: May 29, 2014
Moroccan Lentil Soup
I threw all ingredients into a crock pot: 1 c brown lentils, 1 chopped onion, 1/2 c chopped carrot, 2 chopped potatoes, 1 can white beans, 14 oz crushed tomatoes, 1 quart chicken stock, 1 cup water, 2 t minced garlic, 1/2 t gr ginger, 2 t. garam masala, 1/2 t cayenne, 1/2 t cumin. Set to low and cooked 12 hrs. House smells like heaven. Didn't add cardomom because I didn't have any, but I sure will next time. Thank you Grace and Mae for expanding my Meatless Monday menu!

6 users found this review helpful
Reviewed On: May 1, 2011
Angel Chicken Pasta
This wasn't my favorite dish that I've ever made from AllRecipes ... but in all honesty I'm not a huge fan of chicken and pasta dishes, I tried it because I was looking for something different to do with chicken. But I did not stick to the OPs directions, I veered off into my own little cooking world, so I won't downgrade the recipe for mistakes I may have made. And also, I see this sauce as an excellent base for other dishes to try: ham and peas with penne using cream of chicken soup...shrimp and scallops with asparagus using cream of celery soup...it's all good! I couldn't find Golden mushroom so I used cream of mushroom (2 cans) and 2 T tomato paste. Combined that with 8 oz cream cheese, 1 T chives, 1 packet Italian dressing mix, 14 oz chicken broth. Heated through till smooth. In a large electric skillet I sauteed the cubed chicken with a little olive oil for about 5 minutes, then added onions and garlic, cook for another 5 minutes. Added a little white wine and cooked a little longer before adding the sauce, then cooked a bit longer while the pasta cooked. Thought the chicken would break down and become tender but it was rubbery. The flavor of the sauce was very good.

1 user found this review helpful
Reviewed On: Mar. 8, 2011
 
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Cooking Level: Expert
About me: Proud mom to 2 beautiful dogs.I cant help it i… MORE
 
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