Sam Profile - (13344799)

cook's profile


Home Town:
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Low Carb, Dessert
Hobbies: Photography, Reading Books, Music
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Recipe Reviews 16 reviews
Beef Enchiladas II
I used corn tortillas as I'm gluten free and they fell apart a bit but was still tasty. I used prepared enchilada sauce too. Didn't have shredded cheese so I used sliced colby and it was great. Very tasty. Served with my black beans and rice.

3 users found this review helpful
Reviewed On: Jan. 1, 2012
Taco Seasoning I
Fantastic. I added some cornstarch and a bit less salt. My boyfriend doubled the recipe and put it all on about one pound of meat and it was very spicy. A little goes a long way with this one. Just add a little at a time til you get the flavor you want.

2 users found this review helpful
Reviewed On: Dec. 28, 2011
Chicken With Mushrooms
I would've given it 5 stars but I gave it four because I felt it needed kicked up a bit more. I didn't follow any reviews, just did my own thing. I followed everything except I added salt and pepper to the egg and also water. I added salt, pepper, parsley, and red pepper flakes to the "bread crumbs" which was in my case gluten free flours. I added half a cup sour cream mixed with 1-2 tbsp cornstarch to 3/4 cup chicken broth. It took double the cooking time, perhaps because my chicken was still a bit frozen. I saw no need to saute the mushrooms at all. They were perfectly cooked. I didn't add cream of mushroom soup because of the gluten I can't have and there's always so many preservatives in that stuff. The dish could've used onion maybe, and def more mushrooms. Otherwise it was wonderful, and made a delicious gravy to put over rice. YUM

5 users found this review helpful
Reviewed On: Dec. 28, 2011

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