jmtilson Profile - (11912860)

cook's profile


Home Town: Tamassee, South Carolina, USA
Living In:
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Music, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 9 reviews
Very good! Easy to make and a big hit with my family. I used saved bacon grease to sauté veggies, garlic, and smoked sausage. For convenience I used some deboned rotisserie chicken instead of cooking my own. Didn't use file or pepper sauce (didn't have either). At the suggestion of others' comments I did add basil, oregano, and thyme to taste. Kept adding extra broth so the dish would have a stew like consistency and the rice could cook completely. Keep watching the last 10 minutes of the rice cooking and stir occasionally to keep from sticking and drying into a sticky blob. A thickener such as cornstarch or file isn't necessary if you cook the rice in the dish and not separately. I served this with hot buttermilk cornbread. I will definitely make again.

0 users found this review helpful
Reviewed On: Jul. 12, 2013
Garlic Parmesan Orange Roughy
Tasty, easy, and a hit! Family loved it!

0 users found this review helpful
Reviewed On: Nov. 29, 2012
Chicken Bog
Made this for dinner tonight and the family loved it. Took some shortcuts by using Swanson chicken broth and a traditional rotisserie chicken (deboned, meat shredded, and skin discarded). I added a rib of celery chopped coarsely like the onion, a dash of red pepper flakes, black pepper to taste, 2 tbsp of minced garlic to broth, and ONLY 1/2 tsp of Italian seasoning which was plenty. Also added 2 tbsp of melted butter when I added the rice to cook. Easy on the salt because of the existing saltiness of the broth and bullion cubes. I let the meats, seasonings, and broth simmer together for at least an hour before adding 2 cups of rice. Stirred at 10 min intervals and let it cook on simmer for 30 mins. It was great! Served with fried okra, cornbread, and cantaloupe.

2 users found this review helpful
Reviewed On: Jun. 13, 2012

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.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

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