dignasz Profile - Allrecipes.com (12839068)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Cajun Seafood Pasta
This is the 3rd time I've made this and made it for our New Year's Eve dinner. I leave the recipe as is - it's perfect - and since it was a special occasion, I added 1/2 a pound of lobster to the shrimp and scallops. It was amazing! For those folks that don't like spicy, or expect it to be an alfredo sauce, this one is not for you! And as a side note, if you're making a Cajun seafood recipe - it means spicy SEAFOOD..if you're going to put chicken or beef or pork, or remove or change 1/2 of the ingredients and then say it's horrible, then don't review THIS recipe (I never get that!)..If you want a wonderful seafood dish that amazes your palette with every bite, then this one, AS IS, is pefect! I will continue to make this one and it will continue to be a huge hit, time after time. Thanks for such an awesome recipe! P.S. I tried about 5 times to add a picture, but the site wasn't cooperating..

4 users found this review helpful
Reviewed On: Oct. 8, 2013
Chicken Marsala
I've been looking for a great recipe to try to make this at home since we love chicken (and veal) marsala. This was so easy and was the best I've ever had - the better half told me that same..the only change I made was used all Marsala (and a good quality one), added extra plus doubled the mushrooms and added a little garlic when I sauteed the mushrooms. Per other reviews, i removed the chicken before doing the mushrooms, then put it back in. Served it over fettucini with a side of asparagus. YUM! Will make this over and over..

5 users found this review helpful
Reviewed On: Feb. 4, 2012
Prosciutto Parmesan Pasta
I'd give this a 5-star but I read the reviews prior to making it and because of the changes that were better, it's why it's a 4.. I used it on linquini instead of bowtie to start. Used frozen peas because I'm not a canned anything veggie person, not to mention canned has additional salt. 3/4 cup is way too many peas for me as I now know. Also, I took everyone's suggestion and cut back on the proscuitto thinking it would be too salty and I wish I had put more in. I also added a bit of carmelized onion and some sun dried tomatos along with some fresh basil. All in all it was easy and tasted great. Definitely not for the calorie counters, that's for sure. I will definitely make this again..and again..next try is asparagus instead of peas :-)

1 user found this review helpful
Reviewed On: Apr. 14, 2011

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States