Paolarc Profile - Allrecipes.com (13111223)

cook's profile

Paolarc


Paolarc
 
Home Town: Ciudad Obregon, Sonora, Mexico
Living In: Chicago, Illinois, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Fishing, Reading Books, Music
Recipe Box 3 recipes
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Phyllo meatball muffins
Grilled duck, stuffed with apples
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Recipe Reviews 4 reviews
Pesto Pizza
Delicious. I sliced thin red and green peppers the onions and the artichokes, (rather than dice) did not use olives as my husband and I do not like them, sprinkled grated parm cheese over the pesto spread and also a thin layer of shredded mozza cheese. I baked it for about 25 minutes with the pizza crust directly on the oven rack, rotating it every 8 minutes or so. Very fresh tasting, will be making it soon again and trying other veggies to top it with. Thank you for sharing!

0 users found this review helpful
Reviewed On: Jun. 11, 2012
Grilled Bacon Jalapeno Wraps
I've been making them for years with a cream cheese/chorizo(mexican sausage)mix about 50/50 each, we don't always know how hot the peppers will be so after cleaning you can soak them on cold salty water the longer they sit on this the milder they'll be. Wearing gloves is highly recomended while coring cleaning peppers. Precook your chorizo on a nonstick pan untill nice and brown, let cool. mix it with cream cheese and than stuff peppers, wrap'em with bacon and let sit on fridge if time allowes you to. Enjoy and be ready to pass recipe since everybody will LOVE them.

3 users found this review helpful
Reviewed On: Sep. 18, 2011
Quick and Easy Alfredo Sauce
I give it 5 stars because it is a great base recipe, i used fresh minced garlic wich i added right after the butter melted and let it release the aromas, then added the c/chesse and only used about a cup of milk first, added a bit at a time more untill the thiknes i wanted (wich ended up to about 1 1/4 cup) seasoned it with powder chiken bullion(maggy, about a tbsp. kosher salt and pepper)and did not add the parmesan (i used fresh shreded). instead i dished my noodles, pour the sauce over toped it with a sauted fresh mushrooms and baby spinach(fresh)mix and than sprinkled with the shreded chesse. this will make my "easy middle of the week meal" options, everyone liked it a lot.

2 users found this review helpful
Reviewed On: Jan. 8, 2009
 
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