Roger D. Profile - Allrecipes.com (12974433)

Roger D.


Roger D.
 
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Living In: Amundsen, , Antarctica
Member Since: Mar. 2011
Cooking Level: Expert
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Bliss in Hawaii
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Recipe Reviews 6 reviews
Maria's Stuffed Chicken Breasts
Oh, Maria, your stuffed breasts are wonderful. But I must confess, my dear. I did follow the lead of others who pounded and rolled them with your ricotta and spinach mixture. It just seemed to be the rational and natural thing to do. Forgive me for not following your instructions with full faithfulness. I hang my head. But even with my transgression, this was a delicious hit. A note to those going down the thinly pounded and rolled path: cook these by monitoring the chicken's internal temperature. I cooked for the instructed 45-60 minutes. The chicken was a tad dry, but then I realized, the surface area and density of a full chicken breast is completely different from a thinner, flattened one. Check after 30 minutes. (I don't do 165+ degree chicken. Once it's 150, it's out of the danger zone. And don't forget carry over cooking. 150 in the oven means 155-158 on the plate) But I have a question: is the amount of the ricotta mix too much? I had a lot left over, but not a problem. I just used it to make a half pound of stuffed shells, which went as fast as the chicken. When I return to you, Maria, and I will soon, I will follow the recipe as written and stuff instead of roll; however, I may adjust the amount of the ricotta mix to see how much I actually use. But my dear, I will always have a box of large shells or manicotti at hand, just in case you are too much for me. I will update my billet doux review after my next visit with Maria's stuffed breasts.

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Reviewed On: Sep. 19, 2014
Grilled Bacon Jalapeno Wraps
Oh, baby, what a winner! I sliced off the stem end of the pepper and scooped out the ribs and seeds. This results in an "open" end of the pepper. Best to use gloves, or an unwanted guest, for cutting and cleaning your peppers. ; ) Tips: 1). After scooping out the pepper, return the seeds by mixing into the cream cheese. 2) Refrigerate for several hours, or overnight, to firm up the cream cheese. ( I let the cream cheese soften so I could mix in the seeds and the suggested dried ranch dressing mix, which was delicious.) 3) Wrap bacon over the open end of the pepper to keep the contents contained. 4). Cook pepper cream cheese side down first, then flip. The temp of the grill will soften the cream cheese, so this will prevent it from oozing out of the pepper. This is also why you should wrap the open end of the pepper. I will experiment in the future with other cream cheese flavors. Enjoy!

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Reviewed On: Sep. 7, 2014
Italian Sausage, Peppers, and Onions
I HAD a recipe for sausage and peppers. It wasn't the best, but it was like those comfortable shoes that just don't do the job anymore but you can't get rid of them. Well, those shoes and that recipe are gone and in its place is this culinary treasure. I haven't had better anywhere. The only thing I did in addition to the recipe was to throw in a token amount of marinara halfway through the final 15 minute stage, maybe a quarter to half a cup. Other than that, I followed this recipe to a T and even did the sweet/hot sausage mix. Excellent. Can't wait for the next social event. This one is going to knock their socks off. Thank you for sharing. This one is going into our family cookbook. For those that find 15 minutes is too long to cook the peppers and onions, try cutting your slices a little thicker; pencil thin cuts are too small. Or simply cook it for a shorter time. As long as your sausages are fully cooked before you add them you are safe.

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Reviewed On: Mar. 12, 2014
 
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