BRITTLEY47 Profile - Allrecipes.com (1256280)

BRITTLEY47


BRITTLEY47
 
Home Town: Chicago, Illinois, USA
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Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Thighs on Rice
Super easy, and tasty! I had no onions (very unlike me!), so I used lots of garlic, and sun-dried tomatoes. Also, I used a blend of quinoa, brown rice, and wild rice. I pre-cooked the rice blend covered in the oven for 12-15 minutes, while defrosting my boneless, skinless thighs, and then stirred the rice mixture, and added thighs on top, S&P, and resumed cooking, covered, for 35-40 minutes. By then, the chicken and the rice blend were cooked through. I removed from oven, added a splash of milk, and a sprinkle of Parmesan and mozzarella. Delish! Can't wait to try it again with my beloved onions!

1 user found this review helpful
Reviewed On: May 16, 2015
A Nice Slow-Cooked Pork
A very tasty and easily prepared recipe that I have made a few times. Here are my changes: added tons of garlic, used chopped onions instead of pearl, added carrots and sun-dried tomatoes for color, and used slightly less liquid than called for. Also, omitted mushrooms (I don't care for them) and most recently left out the potatoes since I didn't realize that I had none. It was delicious, and is versatile for different serving options: I have served with egg noodles, barley, rice, pasta, or crusty bread for soaking up the liquid.

5 users found this review helpful
Reviewed On: Oct. 5, 2013
Best Cream Of Broccoli Soup
This recipe came out terrific! I omitted the celery since I didn't have any. At the suggestion of some other reviewers, I made a few changes: I added 1 large cubed potato after sweating the onions with a few cloves of garlic. This is also when I added some chopped broccoli stems (no need to waste them) since they take longer to soften, and then added the florets after 10-15 minutes. I reserved some of the cooked florets for texture and garnish, and blended the rest of the pot with an immersion blender. As one reviewer suggested, I seasoned this soup at various steps throughout cooking to ensure that it would not turn out bland--it didn't. I used some Nature's Seasoning, Seasoned Salt, some garlic powder, and also added some dried spinach flakes for color. I also swapped heavy whipping cream for half of the amount of milk. I think that the addition of potato and cream helped make this soup very rich and creamy. I served it with some sharp cheddar, but it didn't need any extras. It was very flavorful and delicious on its own.

2 users found this review helpful
Reviewed On: Nov. 13, 2011
 
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