trish Profile - Allrecipes.com (13427208)

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trish


trish
 
Home Town:
Living In: Atlanta, Georgia, USA
Member Since: Aug. 2009
Cooking Level: Expert
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Recipe Reviews 9 reviews
Roasted Vegetable Orzo
This recipe really lends itself to changes based on what you have on hand and individual preferences. I gave this 4 stars because I felt it needed more spices and the improved method of cooking the orzo thanks to reviewer SAHMCOOK (great idea). I have made it several ways. My favorite follows.... I sautéed 2 c orzo in butter for a few minutes until the orzo was slightly toasted, then added 3 c chicken broth, brought to a boil, then reduced to a simmer. No draining was needed and the flavor was great. I also added the juice of two large lemons to the orzo mixture because I didn't have white wine. This created a small amount of lemon flavored sauce. I added 1 c. of fresh basil when I added the roasted veggies to the mix because we really like fresh basil. For my veggies I roasted squash, zucchini, asparagus, onions and peppers (one bell, one jalepeno) because that's what I was harvesting from my garden. I left the mushrooms out only because I didn't have any. Again that is what is great about this recipe. Out of parmesan cheese, try feta or goat cheese. No garlic on hand, use balsamic vinegar as Michelle suggested in her review. Need to turn it into an entre, add a cup of two of chicken. Thanks Michelle for a tasty, fast, adaptable dish.

8 users found this review helpful
Reviewed On: Jul. 9, 2013
Best Tuna Casserole
This is a great dish when altered to suit your own taste. I'm giving it 4 stars since I made changes others suggested to keep it from being too dry. I added an additional 1/2 cup of cheese and 1cup of sour cream. I substituted red peppers for the mushrooms since it already had mushroom soup. The red bell pepper looked nice with the peas. I used a 12 oz. pkg of frozen peas because that's the size I had on hand. I increased the onion and sautéed it in olive oil with the peppers before adding it to the mixture. I also added garlic and dill because we like spicy food. Then I topped it with buttery cracker crumbs and cooked half of it for 20 minutes at 350. I froze the other half for dinner another.

5 users found this review helpful
Reviewed On: Feb. 24, 2013
Spicy Squash Casserole
I have made this recipe more than 10 times and it always gets rave reviews. You can use any ground meat. I have tried turkey, beef and Italian sausage (bulk not link) with great results. I gave it four stars because of the need to add additional spices. I always add garlic. Today I also added 1 T. of fresh basil. Sometimes I add fresh thyme. It depends on what looks good in the herb garden. I also use Serrano peppers instead of jalapeno because we like them better than Jalapeno. Because we like things extra spicy, I leave the seeds in. When making it for another family, I seeded the peppers. When entertaining vegetarians, I left the meat out and added a couple of extra squash. They all loved it. Spice this recipe to suit your family's taste and it's definitely a keeper.

1 user found this review helpful
Reviewed On: Jul. 15, 2012
 
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