galereed Profile - Allrecipes.com (13627643)

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galereed


galereed
 
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Member Since: Feb. 2009
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Recipe Reviews 30 reviews
Linguine with Clams
Good base recipe. Used 1 Tbsp parsley, 1 tsp cilantro and basil, all spices from tubes. Added ground pepper and double the sour cream. Simmered until slightly thickened. This sauce gave a nice flavor to whole grain pasta. Did not give the recipe 5 stars due to the additions.

0 users found this review helpful
Reviewed On: Jun. 12, 2014
Red Skinned Potato Salad
This is an excellent concoction. I'm giving it 4 stars because when I followed Debbie2's advice, substituting Miracle Whip and sour cream for mayo, it was more amazing! The proportion was 1.5:1. I think celery has an aftertaste and didn't use that. Used finely diced sweet onion. Separated the yolks from the white when the eggs were chopped. I made the dressing mixture in a separate bowl. Whisked the egg yolks, salt and pepper with the dressing. Then gently mixed the dressing into the bowl of dry ingredients.

4 users found this review helpful
Reviewed On: Mar. 22, 2014
Chicken Pot Pies with Puff Pastry
I followed the general flow of this recipe, but changed some ingredients to what I had on hand. Microwaved 3/4 lbs of mixed vegetables, less 1 minute from doneness. Chopped and diced 7 small red potatoes, boiled until done. Chopped chicken and boiled in 2 cups of chicken broth, then scooped it out, and added a can of cream of mushroom, 2 Tbsp minced onion, and the spices to the leftover broth. Add more broth if the mixture looks too dry. Sprinkled grated swiss cheese on the bottom of each individual container, scooped the vegetable-chicken mixture into the containers, and topped with more cheese. Used 3 sheets thawed phyllo dough, layered with olive oil between sheets. Cut the layered dough into thirds, fold over (for a total of 6 sheets per pie), place on top of each pie mixture and tuck in around the sides. Paint with another layer of olive oil and sprinkle a little more swiss on top. Bake 30 to 40 minutes in 350 degree oven. Husband loved it. Will make it again, and will try puff pastry next time.

0 users found this review helpful
Reviewed On: May 19, 2013
 
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