learning2cook7 Profile - Allrecipes.com (13777600)

cook's profile


Home Town: Wisconsin, USA
Living In: Wisconsin, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian
Hobbies: Scrapbooking, Hiking/Camping, Biking, Reading Books
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Recipe Reviews 9 reviews
Chef John's Macaroni and Cheese
I was running out of lunch food and looking for a mac 'n cheese recipe with ingredients I had on hand. This was excellent! I didn't have any Panko bread crumbs or even saltines to put on top so didn't even make the topping. I didn't have cheddar cheese so had to use a mixture of Colby and Swiss. I didn't have white pepper so used black pepper instead. It was still good! I am excited to try it next time with all the correct ingredients and I think the topping will make it even better!

1 user found this review helpful
Reviewed On: Jan. 17, 2015
B's Cordon Bleu Bundles
I cut the chicken breasts into bite sized pieces. Then I sauted them in olive oil and added salt, pepper, garlic powder, onion powder, basil and oregano. I laid out the crescent rolls, put on three slices of brie cheese, ripped up the spinach and put that on, diced up some deli ham and added that to the pile, and finally added the sauted chicken. When closing the crescent rolls, make sure all seams are pinched together. Then pick up opposite corners and pinch them together, carefully pinching the seams so that there are no open cracks. I kept the seam sides up while baking. I also brushed some melted butter on the tops. These turned out beautifully. The only thing I'll change when making again is to omit the salt. The ham makes it salty enough.

0 users found this review helpful
Reviewed On: Jul. 19, 2011
Alaska Salmon Bake with Pecan Crunch Coating
This is a wonderful recipe that I make for company. To make the coating crunchier, I omit the bread crumbs and just use the chopped pecans (walnuts work too) and parsley. Ten minutes in the oven wan't long enough the first time I made this. Even though the salmon filllets were not more than an inch thick, they were very large. Make sure to test the thickest part with a fork before serving. I serve this with asparagus and whole grain & wild rice.

1 user found this review helpful
Reviewed On: Jul. 12, 2010

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