akajb Profile - Allrecipes.com (13681969)

cook's profile

akajb


akajb
 
Home Town: Calgary, Alberta, Canada
Living In: Edmonton, Alberta, Canada
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Biking, Walking, Reading Books
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About this Cook
I'm an impatient cook. I hate having to wait for things to be ready so I can find out if it's a disaster or a keeper.
My favorite things to cook
Anything chocolately and sweet. :) Actually, I'm up for trying almost everything once, if I can find the patient and there aren't a zillion ingredients. As a student living on my own, funds aren't plenty and neither is time.
Recipe Reviews 35 reviews
Easy Chicken Enchiladas
I used half the cream cheese, black beans instead of pinto (I really like black beans) and added half a can of green chilies. This was super easy to make and it turned out quite well. If you top it tightly with aluminum foil the tortillas will remain nice and soft. I baked it for 25 minutes, and then put some cheese on top and baked it uncovered for a few more minutes. They started to get a little hard them. I'm not sure the extra cheese on top really adds anything and would probably leave it off next time but have it on the table as an extra. Served with extra salsa, sour cream, cheese and green chilies.

3 users found this review helpful
Reviewed On: Aug. 7, 2010
Grilled Asian Chicken
This made more than enough marinade for 5 chicken breasts. Choose this recipe because I like all the ingredients and it didn't require a lot of time for marinating. Our chicken actually probably sat in it for closer to 45 minutes. Chicken was juicy and tender and excellently flavored for every bite.

1 user found this review helpful
Reviewed On: Jul. 1, 2010
Totally Tangy Baked French Fries
The only change I made was using 1 russet potato, some small new potatoes (skin on) and part of a yam/sweet potato. The best results were on the russet. They were both tangy and spicy. The other varieties were really just spicy and no tang.

1 user found this review helpful
Reviewed On: Jul. 1, 2010
 
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