Heather Profile - Allrecipes.com (1353638)

cook's profile

Heather


Heather
 
Home Town:
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Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Low Carb, Quick & Easy
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Recipe Reviews 8 reviews
Pancake and Sausage Casserole
I am gluten intolerant so I made a modification to this recipe based on what I had on hand: instead of using four cups of flour, I used two of gluten free pancake mix, half a cup of almond flour and one and a half cups of gluten free all purpose flour. It was a little bit dry, but otherwise quite good and well received at our church potluck.

1 user found this review helpful
Reviewed On: Apr. 28, 2013
Quick and Easy Clam Chowder
What an incredible recipe! I loved it! The taste is second only to Ivar's! The first time I tried it, I didn't have time to sit and wait for my crock pot, so I just mixed it all in a pot and cooked it and then let it simmer. It worked just fine. My husband - who is totally blind - put this dish together this morning before we left for work and he was amazed at how easy it was for him and plans to "show off" to my parents tonight (who are coming for dinner) that he did it himself. :) Also, my little sister's fave food is clam chowder, so her birthday present this year is a special bowl & placemat, this recipe, and all the needed ingredients. What a family-friendly recipe!

3 users found this review helpful
Reviewed On: May 28, 2002
Alice Chicken
I thought this recipe was really good, but I made it a bit differently (in my mind easier cause I hate using my broiler): I cooked the bacon (thick sliced maple syrup flavored) most of the way through. Then I sautéed the mushrooms until they were almost completely tender/cooked. Then I browned the chicken and used the Worcestershire sauce in cooking it (probably 2 - 4 tbs.). Then I took the chicken out and cut it into large bite-sized pieces. Then I put the chicken, bacon, and mushrooms back in the pan and set it on med-low and added the honey mustard dressing... just enough to have a couple of spoonfuls per plate after coating the meat. Then I served it over rice and added the cheese. It was delicious!

3 users found this review helpful
Reviewed On: Jan. 21, 2002
 
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