a cook from the burbs Profile - Allrecipes.com (13325200)

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a cook from the burbs

a cook from the burbs
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Member Since: Dec. 2008
Cooking Level: Intermediate
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About this Cook
My favorite things to cook
just about anything with pasta
My favorite family cooking traditions
middle eastern cooking
Recipe Reviews 5 reviews
Rach's Broccoli Casserole
I think the concept is fantastic! I did agree with people here the eggs were not necessary. Since mayo is made with eggs, I just used a cup and a half of garlic aioli (instead of plain mayo for extra flavor) and it did the same job with more flavor! My husband isn't a huge fan of lots of onions so I used half an onion. My attempt to make this slightly more healthy was by using 98% fat free cream of mushroom soup. Let's just say once these changes were made....it did NOT stay in the house for long! It was gobbled up very fast!

3 users found this review helpful
Reviewed On: Oct. 29, 2013
Garlic Cheddar Chicken
This recipe is the best recipe I have found but I will say I added a few changes. I tried to make it a bit lower in sodium then what the recipe calls for. I used unsalted pretzels and ground them up in place of the bread crumbs. I also added white cheddar and parmesan cheese (I think the yellow cheddar gets too greasy) I then added for the green element chives instead of oregano and parsley. The cheese is salty enough that you dont need to add extra salt. My husband and everyone we have served this too have fought for the final piece! There are never left overs this way!

0 users found this review helpful
Reviewed On: Sep. 27, 2013
Healthier Chocolate Covered Strawberries
I used 1 tablespoon of smart balance with the dark chocolate. I added a pinch of cinnamon to the dark chocolate and it was amazing! Also - depending on the size of the strawberry toothpicks didn't work too well. I just dipped them and placed them on a large dinner plate that had a layer of parchment paper on it. Placed the strawberries there and let them cool for 30-45 minutes. They are great the next day too b/c the sort of ferment and taste great!

1 user found this review helpful
Reviewed On: Feb. 25, 2013

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