jyll Profile - Allrecipes.com (13884135)

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Member Since: Sep. 2008
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Recipe Reviews 3 reviews
Egg and Sausage Casserole
Could be followed exact and taste great but kind of plain to me. I browned and drained the sausage then put back in the skillet and added onions, fresh garlic, zucchini, and portabella mushrooms. I also seasoned this mixture with fresh parsley, thyme, and oregano. I baked the crescent rolls for 9 minutes and topped with shredded cheese and then added this mixture on top. I beat 8 eggs, milk, salt, pepper, hot sauce, dried mustard, worceteshire, and cheese. Top and bake for about 25 minutes. My guests LOVED it and so did I! :-)

1 user found this review helpful
Reviewed On: Aug. 7, 2010
Berdean's Cube Steak
Great basic recipe. I, of course made some changes. First I dredged the steaks in flour and browned them and transferred to a baking dish. I used the drippings to make a wild mushroom gravy by adding shiitake, portabella, and buttons along with a couple of cloves of garlic. I sauteed these in the drippings along with some extra butter and EVOO. I added about half a box or more of beef stock and let it simmer for awhile. I ended up thickening it with some extra flour and pouring over the steaks. Baked at 325 covered for 2 hours. DELISH!

1 user found this review helpful
Reviewed On: Jun. 30, 2010
Grilled Salmon Skewers
Great grilling experience! I read through all of the reviews and created my own recipe. I added sesame seeds and a little wasabi paste to the marinade. I also used lemon juice instead of vinegar, extra fresh garlic, and dried ginger. On the skewers I alternated salmon, fresh pineapple, and water chestnuts. I had lemon wedges on each end. I marinated the kebobs for 30 minutes or so and then brushed sesame oil on each side to prevent sticking to the grill. I continued to baste them throughout the grilling process. I served this with sticky rice topped with the remaining marinade(after boiling it to kill bacteria)and grilled bok choy. WHAT A MEAL!

5 users found this review helpful
Reviewed On: Sep. 4, 2008
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