Reggie Tucker Profile - Allrecipes.com (13775597)

cook's profile

Reggie Tucker


Reggie Tucker
 
Home Town: Seaside, California, USA
Living In: Leesville, Louisiana, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Fishing, Photography
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Recipe Reviews 12 reviews
Salisbury Steak with Mushrooms
I have always made my salisbury steaks like this. I do add Lipton Beefy Onion soup mix to my ground beef and gravy. I sometimes omit the mushrooms but NEVER leave out the onions :o) Also I make my gravy with a roux, corn starch, while handy does not make for a great gravy.

1 user found this review helpful
Reviewed On: Oct. 28, 2014
Ann's Dirty Rice
Good start but missing a lot. I add ½ pound of andouille Cajun sausage, 2 stalks of celery, a few dashes for Louisiana Hot Sauce, 1 tablespoon Worcestershire sauce 1 teaspoon of dried parsley. I also saute the rice a little bit with the vegetables, before I add the liquid, to brown it a slight bit. A bay leaf is a nice addition and some thyme too, but not a must have, just adds lots of good flavor.

0 users found this review helpful
Reviewed On: Jun. 6, 2014
Baked Ziti I
I just made this and I blended a few recipes together to get what I wanted. I added a pound of Italian sausage to the ground beef and one green pepper, and some minced garlic. I added 1 table spoon sugar to the spaghetti sauce to cut down on the acid of the tomato sauce. I mixed in about a cup of small curd cottage cheese with the sour cream and added an egg to that. Then I mixed 8oz ricotta cheese with the mozzarella cheese and added an egg to that mix too. The provolone came in an 8oz package so I used all the slices I covered the ziti with foil and baked it for 45 minutes then I uncovered it and added about ¼ cup Parmesan cheese and ½ cup mozzarella to the top and baked it another 15 minutes. Then I let the whole thing rest 20 minutes before serving.

1 user found this review helpful
Reviewed On: Mar. 23, 2014
 
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