Teresa Profile - Allrecipes.com (13199783)

cook's profile

Teresa


Teresa
 
Home Town: Molalla, Oregon, USA
Living In: Oregon, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Hamburger Potato Casserole
This is a good recipe for what it basically is. Added onion and garlic to the browning of the hamburger, added about a half cup of sour cream to the soup, as well as about a 1/2 cup of beef broth, and some Alfredo sauce. It made it very creamy and good.

0 users found this review helpful
Reviewed On: Aug. 2, 2012
Chicken Chimichangas
This was a good "start" recipe. While I kept the topping ingredients the same (except omitting the peppers and adding a few packets of hot sauce from Taco Time), I tinkered with the actually stuffing of the Chimichangas. Although not that much, instead of refried beans I added a drained can of black beans, as well as a drained can of mexicorn. The cooking on the stove was the same, I did add the chicken to the cooked ingredients after the simmering was done, also added some pepperjack/cheddar cheese and about a 1/4 cup of the remaining enchilada sauce, mixed it all together and then after spooning into the taco shell added a bit more monterey jack cheese and then folded up. As for cooking, after reading some some reviews, I put toothpicks (1 at each end and 1 in the middle). "flash fried" 1 at a time, and then put them on a baking sheet covered w/sprayed foil. I then brushed melted butter over the top, added a sprinkling of sea salt and baked in 375 oven for about 20-25 min, or until golden brown. I used this method because they still have the deep fried taste and appearance, but if you are serving a crowd they will all be done at the same time. I served it on the bed of lettuce, a small bit of the topping then the chimi on top & more topping & sour cream, actually forgot the final sprinkling of cheese, didnt miss it, but I'm sure would also be good. It was a hit with my family, especially my "Farmer John" son. as well as my 18 year old growing basketball player son.

2 users found this review helpful
Reviewed On: Sep. 19, 2011
Marlene's Beef Stroganoff
made this tonight, but tweaked it a bit to my situation. We beef our own cows, so used tenderloin steak as well as sirloin steak in place of flank. Also added a can of Campbell's Creamy mushroom with roasted garlic to the simmering liquids. Simmered for about 90 min, added the sour cream (with chives) and it was a winner. Simple...

11 users found this review helpful
Reviewed On: May 30, 2011
 
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