CMiceli Profile - Allrecipes.com (1295413)

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CMiceli


CMiceli
 
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Member Since: Aug. 2002
Cooking Level: Expert
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Recipe Reviews 6 reviews
Black Bean and Corn Salad II
YUM! Do yourself a favor and if you have a Trader Joe's nearby, use their Frozen ROASTED corn instead of canned corn. Oh.My.God! Your tastebuds and guests will be thanking you! (...and if you choose to make it a special day and toss in a little crumbled bacon, you might just eat this by yourself out of the bowl standing over the sink and not share it with anyone!! :)

1 user found this review helpful
Reviewed On: Jun. 19, 2009
Red Bean Salad with Feta and Peppers
Love it! If you're looking to boost your fiber intake without resorting to eating crunchy sticks and twigs, make this as a side for your next dinner. I do tend to punch up the dressing with a few herbs, but that's me. It is just fine as is. Wonderful addition to the picnic basket as there is it is not mayo based and generally will not spoil. This is in my picnic file as well as a frequest "ok, I grilled some chicken, now what should I make with it" file... and generally my lunch the next day with some sliced grilled chicken on top!

0 users found this review helpful
Reviewed On: Jun. 19, 2009
Jay's Signature Pizza Crust
This has become *the* pizza crust recipe at our home and I am making it approximately every other week. A couple of points for you: This crust will be a 'thick crust' style crust. If you like a thin, crunchy style crust, you will find that this is too 'bread-y' for you. The recipe does make either one absolutely huge pizza or two med/large ones. I have found that I really do need to prebake in order for the crust to be fully cooked. I make this recipe in my bread machine dumping in all the ingredients and all the flour and allowing the machine to mix, knead and allow it to rise. I then remove it from the bread machine pan, and roll out, adding about a cup more flour in the rolling. You will probably need more flour than called for as other rieveiwers have suggested - this is a very 'wet' dough. One more tip, I often roll this out directly on Reynolds Release aluminum foil so that I have no problems with it sticking.

2 users found this review helpful
Reviewed On: Jul. 22, 2005
 
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