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
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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

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