Chrys in ChiTown Profile - Allrecipes.com (1245668)

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Chrys in ChiTown


Chrys in ChiTown
 
Home Town: Milwaukee, Wisconsin, USA
Living In: Chicago, Illinois, USA
Member Since: Oct. 2002
Cooking Level: Not Rated
Cooking Interests:
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An exciting Saturday night with Bolivar and PeeP
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Recipe Reviews 5 reviews
Roasted Okra
I had to roast mine for 25 mins...they shrunk, but I was fine with that...however, this is a fairly mundane recipe. So, for my second batch I added a little garlic salt/powder and threw in some panko crumbs. That's what gave this recipe 4 stars! I'll make it again with the panko crumbs!

1 user found this review helpful
Reviewed On: Jan. 29, 2015
Layered Taco Dip
I've been making this recipe for 30+ years and always get raves and requests for a copy (came from an old Philly Brand Cream Cheese recipe book). I follow the original recipe: cream cheese, 1 c. cottage cheese, sour cream, taco seasoning pkg, lettuce (chopped up small so that it doesn't dangle from the chip), onion (yellow or green, whatevah ya like!), chopped tomatoes (I don't include the watery goop cuz it makes the topping get watery; and chop these small too), finely shredded cheese (do yourself a favor and just buy the shredded stuff); and black olives (too many people don't like black olives, so unfortunately I rarely include them). Serve with AUTHENTIC TACO CHIPS! Really, it's much better with them! HINTS: bring the cream cheese to room temp first; add the seasoning into the sour cream, THEN combine the cream cheese, sour cream, and cottage cheese...they mix together much easier. AND make this goop up at least 4 hours before or the DAY before serving (that's what I do) as the seasoning tastes much better after marinating. As well, I do the chopping of everything the day before--except the lettuce (I'll chop the lettuce the day of so that it doesn't turn brown). It's a wonder I'm still single with this recipe!! :+D

1 user found this review helpful
Reviewed On: Aug. 31, 2014
Taco Dip I
I've been making this recipe for 30+ years and always get raves and requests for a copy (came from an old Philly Brand Cream Cheese recipe book). I follow the original recipe: cream cheese, 1 c. cottage cheese, sour cream, taco seasoning pkg, lettuce (chopped up small so that it doesn't dangle from the chip), onion (yellow or green, whatevah ya like!), chopped tomatoes (I don't include the watery goop cuz it makes the topping get watery; and chop these small too), finely shredded cheese (do yourself a favor and just buy the shredded stuff); and black olives (too many people don't like black olives, so unfortunately I rarely include them). Serve with AUTHENTIC TACO CHIPS! Really, it's much better with them! HINTS: bring the cream cheese to room temp first; add the seasoning into the sour cream, THEN combine the cream cheese, sour cream, and cottage cheese...they mix together much easier. AND make this goop up at least 4 hours before or the DAY before serving (that's what I do) as the seasoning tastes much better after marinating. As well, I do the chopping of everything the day before--except the lettuce (I'll chop the lettuce the day of so that it doesn't turn brown). It's a wonder I'm still single with this recipe!! :+D

4 users found this review helpful
Reviewed On: Aug. 31, 2014
 
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