lmlwilliams Profile - Allrecipes.com (13267567)

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Living In: Scottsdale, Arizona, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Chicken Pot Pie IX
My son & my husband both love Marie Callenders chicken pot pie & I've always hated it. After talking to some people who all said I've got to try the "homemade" kind, I did it using this recipe w/ a few other changes. I used store-bought rotisserie chicken & made my own pie crust using the recipe on the Crisco label. I baked my bottom crust for 6 minutes first before putting in the filling. I'm not much on "boiling" my vegies, so instead I sauteed everything (yes incl. the onions)olive oil, added fresh minced garlic, 1 small red potato (cubed) & about 1 cup of crimini mushrooms, 1/2 cup of chicken broth, then the chicken. I did double the sauce. I basically just made a roux-(w/ the butter, broth, milk & more seasonings) Once I've added my fillings I poured it over my filling mixture. I didn't use all of the sauce 'cause I don't like soggy, sloppy, pies. My husband says it's a hearty, excellent pie but kinda dry. Next time I'll use all of the sauce. Oh, i left the temp at 425 & took it out at exactly 30 mins. I'm sure my son will love it, too once he's ready for dinner. Thanks for changing my mind about pot pies!

3 users found this review helpful
Reviewed On: Oct. 22, 2010
Banana Bran Muffins
Grrreat muffins! I made a few substitutions to make it healthier. I used 50/50 whole wheat/all purpose flour, omitted butter & used 1/2 cup of applesauce, 1/4 cup Splenda Brown Sugar Blend (do not pack sugar) & used 1/8 cup sour cream + 1/8 cup rice milk instead of milk. Oh, I also added 1 tsp of cinnamon & 1/4 cup raisins! The only thing my husband & I both didn't like was that half of the muffins stuck to the muffin papers. I guess this is due to the absence of butter. Next time, I'll skip the muffin papers & pour the batter straight into my muffin pans sprayed w/ a non-stick spray. Also, these muffins do not rise very much, so feel free to fill your pans at least almost to the top.

20 users found this review helpful
Reviewed On: Oct. 1, 2010
Potato Salmon Patties
I used leftover broiled wild-caught sockeye salmon that neither my husband or son ate because of some bones. I'm not a big fan of processed/boxed potatoes, so I also used half of a med. sized potato and grated it. After reading some of the reviews, I also sauteed the potatoes first and tossed in the onions and garlic & followed the rest of the recipe. For the sauce, I mixed 1/2 of lime juice, 1 tbsp of mayo, 1 tbsp honey dijon mustard and about 1/2 tspn of crushed capers. The result was 5 perfectly seasoned patties! I will be making this again, since I have more "bony" sockeye salmon in the freezer. Thanks for the recipe! ! !

4 users found this review helpful
Reviewed On: Aug. 7, 2010
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Cooking Level: Intermediate
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