KAANDRSN Profile - Allrecipes.com (1198250)

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KAANDRSN


KAANDRSN
 
Home Town: Rock Island, Illinois, USA
Living In: Chicago, Illinois, USA
Member Since: Oct. 2001
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
This is a great option for a "creamy" pasta dish that is still light. I used the light garlic and herb boursin cheese b/c it is significantly lower in fat than the pepper cheese and it was wonderful - I just added plenty of my own fresh ground pepper. I also added a pound of diced chicken, 1/2 cup chopped onions, and 2 cloves of garlic prior to sauteeing the mushrooms. I threw in about 1/3 cup of white wine too. I cut up the asparagus into bite size pieces and threw them into the boiling water w/the pasta. Before serving I also added some red pepper flakes for an added kick - delicious! I'm definitely adding this to my rotation - it's a great meal that you would never guess is relatively guilt free (as long as you use the light boursin of course).

0 users found this review helpful
Reviewed On: Mar. 1, 2009
Smokin' Scovilles Turkey Chili
While I'm a big fan of the "Chili Rick's" recipe on this website and won a chili cookoff using that recipe, that's not a chili that you want to make too often seeing as it is totally unhealthy and fatty. So I gave this one a try so that I can have a more sensible option and I was not disappointed!!! I followed everything except I omitted the corn. I did find that it was VERY thick so I threw in an extra 15oz can of tomato sauce at the end. It's not a huge batch so it didn't last long, but it is certainly guilt free.

1 user found this review helpful
Reviewed On: Dec. 11, 2008
Apple Pie by Grandma Ople
The pie is phenomenal!!! I've made it several times and have had numerous people tell me that it's the best apple pie they've ever had. I don't make my crust - just use the frozen pillsbury crust - and I also don't lattice the crust. I added 1/2 tsp. of nutmeg, 1 tsp. of cinnamon & 1 T of vanilla to the syrup as well. Because of the addition of vanilla I omitted 1 T of water. I cut slits in the top pie crust and poured the last 1/4 of the syrup on the crust and some of it undoubtedly leaks into the pie. Soooo good!!!

1 user found this review helpful
Reviewed On: Dec. 11, 2008
 
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