DST Profile - Allrecipes.com (13788449)

cook's profile

DST


DST
 
Home Town: Illinois, USA
Living In: Connecticut, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
Hobbies: Reading Books
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Recipe Reviews 7 reviews
Beefy Baked Ravioli
I thought this was very good. The first time I made it, I pretty much stuck to the recipe, except for subbing a can of crushed tomatoes for the diced tomatoes. I'm making again tonight and will use both ground beef and mild Italian sausage & will season w/salt & pepper. I'm using Prego spaghetti sauce w/mushrooms and will use crushed tomatoes again. Also, once I add the sauce & tomatoes to the meat, I always "doctor" my tomato-based sauces with Italian seasoning, garlic powder, onion powder, a little sugar (to cut the bite of the tomatoes), and dried herbs (oregano & basil). So good & filling. Can't wait...time to cook now!!!

3 users found this review helpful
Reviewed On: Oct. 20, 2011
Chicken Tacos
These chicken tacos were AMAZING!! As I do with several recipes, when they only call for a couple seasonings, I still add to it. In addition to the garlic & onion powder, I added Tony Chachere's Original Creole Seasoning, black pepper, a little cayenne pepper. I used Simply Lemonade & ReaLime juice. You MUST allow the liquid to reduce and the chicken should be juicy...mine was!! I will definitely cook this again.

3 users found this review helpful
Reviewed On: Feb. 1, 2011
Ground Beef Stroganoff
This dish is very easy, filling, and tastes very good. I omitted the onion (didn't have any), mushrooms, and beef broth. I increased the sour cream to 3/4 c. and decreased the mayo to 1/4 c. I used ground turkey, instead of beef, and added 1 can of cream of mushroom soup. Once I had the meat mixed with the other ingredients, I added Worcestershire sauce, a little basil, and pepper to taste. Next time I may add little beef broth to enhance the flavors even more. This is a really good dish!!!

1 user found this review helpful
Reviewed On: Aug. 17, 2010
 
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