TaraB Profile - Allrecipes.com (12455674)

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Home Town: Plattsburgh, New York, USA
Living In: Tolland, Connecticut, USA
Member Since: Apr. 2011
Cooking Level: Expert
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Recipe Reviews 50 reviews
Caprese Chicken
I also love Insalata Caprese, but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I used a full 9 oz jar of Italian dressing because I didn't want 1 oz leftover. I thought it needed extra tomatoes, mozzarella and basil. It certainly was easy, but I found it to be boring and I didn't care for a warmed up tomato on top of my chicken.

2 users found this review helpful
Reviewed On: Sep. 13, 2014
Hot Bruschetta Dip
This is a wonderful way to highlight the wonderful tomato and basil combo in an appetizer. I suggest using more basil than is called for - I've seen a similar recipe that calls for 1/2 cup, so don't be shy! I skimped on the onion (used a red one) and the olive oil. I honestly think you could skip the olive oil completely. I added the parsley because I happened to have some on hand. I'll probably leave it out in the future because I'm not buying a big bunch of parsley so I can have 1 tsp of it! I'm not sure I like the parsley flavor in it anyway. I served with pita toasts because that's all I had - it was good, but I bet it's better on bread.

0 users found this review helpful
Reviewed On: Aug. 30, 2014
The Best Potato Salad
This is a great base that you can change up to have whatever ingredients you like in it. I was surprised how nicely the black olives fit in, but still haven't been brave enough to try the pepperoncini. This is the perfect way to hard boil eggs - I would just add that if you crack the shells on the eggs before running them under cold water, they will cool faster and won't have any gray around the yolk. FYI, 10 red potatoes is 3 lbs and I used about 1/2 cup onion. I always look at what the Cook's Illustrated Kitchen has to say about traditional recipes and their advice is good - use russet potatoes cut into 3/4" cubes, bring to boil, add 1 Tblsp of salt and simmer for 8 minutes. Drain and let stand in bowl with 2 Tbslp of vinegar for 20 minutes. It really gets the flavor into the potatoes and prevents them from breaking apart since you don't have to cut them afterwards. Cut the salt in the recipe in half, since you have salt in the potatoes and choose red onion. The second time I made this, I doubled the olives (2 2.25 oz cans), left out the celery seed, chopped 3 dill pickle spears instead of using pickle relish (funny flavor in the relish) and used sour cream instead of ranch dressing because I had some leftover in the frig. I really didn't miss the ranch dressing, so I think if you don't have any on hand, go ahead and use mayo or sour cream. Next time I will put even more pickles in - I like the tang and the crunch. If you like celery, I say add the real thing.

0 users found this review helpful
Reviewed On: Aug. 30, 2014
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