Faresha M Profile - Allrecipes.com (13917671)

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Faresha M

Faresha M
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Member Since: May 2009
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Chicken and Mushroom Chowder
This dish is so comforting. I omit the carrots, the oregano, and water, and I also add the chicken in at the end. First I boil water with powdered chicken broth. Then I start the veggies just as the recipe says but without carrots. After putting the flour in, I add some of the boiling broth, about 1/2 a cup to the veggie mix to make sure there are no clumps. Then I add the veggies, seasoned chicken, and rice into the boiling broth. When it starts to boil again, I add the milk and any additional seasonings. Usually when making this dish, I serve it along with baked chicken. While baking the chicken I reserve about a 1/2 cup of the chicken juices for the chowder. After adding the milk, add the juices. I makes such a difference! Also, if I'm in the mood, I take a hot pepper, poke tiny holes in it, and I put in the chowder to boil . At the end I remove it, and the final dish is so yummy! My family absolutely loves it, and its perfect for a cold winter night! Tip: if you find the chowder is thickening to much at the end and too quickly, just keep adding in small amounts of milk until the rice is fully cooked. Season with black pepper and salt if needed.

3 users found this review helpful
Reviewed On: Mar. 31, 2010
Spicy Lime Grilled Shrimp
This was outstanding. I didnt have Cajun, so instead I combined Cayenne, black pepper, and a Roasted Garlic and Spice seasoning, also instead of Vegetable Oil, I used Olive Oil and I grilled it on stove top. This was delicious. It was spicey with a strong flavor of lime. Thumbs up! Will make again!

2 users found this review helpful
Reviewed On: Mar. 24, 2010
Cream of Mushroom Chicken
This was really yummy. I made a couple of changes though. Since I didnt have chicken breasts, I baked chicken drums, and thighs instead. I seasonded them with ginger, garlic, soya sauce and green seasoning first, and then baked for about 1 hr, with first adding half a cup of water. Then I made the mushroom sauce with 2 cans of cream of mushroom soup. Although first, I browned the onions along with garlic and butter. Then I added the soups, and then the milk. I found the sauce really thin and uncolourful so I added a dash of parsley ( it was what I had in hand ) and I added flour to thicken it up. In the end, it was great. I had this with white rice and sauce from the baked chicken added much more flavor aswell. This was a great dish!!!!

5 users found this review helpful
Reviewed On: May 17, 2009

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