Momofone Profile - (12642815)

cook's profile


Home Town:
Living In: Wisconsin, USA
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean
Hobbies: Walking
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Recipe Reviews 5 reviews
Hopi Corn Stew
Hi all, I made the recipes pretty much as written but adjusted the servings to 4. That makes a reasonable amount of food. after it was cooked I tasted and added some smoked paprika and cumin a little more pepper and salt and a cup of home cut-off-the-cob, roasted and frozen corn I needed to use up. It tastes wonderful! Thanks!

0 users found this review helpful
Reviewed On: Oct. 6, 2014
Kreatopita Argostoli
Used what I had on hand as always and adapted this. Had one roasted lamb shank and a pound of ground lamb. Fried the ground with a chopped onion and some greek seasonings until the onions were cooked and the lamb cooked thru. added garlic powder a splash of beef broth, a 10 oz package of chopped spinach squeezed dry, S&P, 1 c feta crumbles (I had 1/2 4 0z a tomato basil flavor and 4 oz fat free plain) and then I added 1/2 c parm to make up the difference. I added the meat from the roasted shank. and 1 T chopped green olives. I cooked the rice (I only had white would have preferred brown) then added some greek seasoning and a tsp of olive oil to give it some flavor. Assembled as directed. Brushed the top with a beaten egg and baked at 400 I think for 35 minutes or until it is brown. Smells really good. Thanks for the starting place...Momofone

0 users found this review helpful
Reviewed On: Apr. 19, 2014
Chicken Piccata with Artichoke Hearts
As usual I use this site to find recipes that I have the ingredients for. Then I tweak it based on the reviews I read. So I pounded my Chicken thighs flatter, dredged in cornstarch seasoned w lemon pepper. Then I sautéed them brown. Added a medium chopped onion, and when that was translucent added one c white wine and 1 cups chicken broth cooked until sauce began to thicken. Added the majority of a 33 oz jar of water packed artichoke hearts cut in quarters. One can of mushrooms drained (also I added a cup of chicken spinach and mushroom sauté I had leftover from the other night in the fridge). Three tablespoons of drained capers (we love them!), a 2 Tbl package of cream cheese to creamy up the sauce and the juice of one freshly squeezed lemon. Served over rice (we are low carb/gluten). And it was super. We appreciate the sour nature of the sauce. Thanks for the inspiration!

1 user found this review helpful
Reviewed On: Feb. 1, 2014

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