Allrecipes Home > The Buzz > Cooks > Beverly

cook's profile

Reviews

Recipes

Menus

View All Reviews

Learn more

I had 2 large port. mushrooms to use up and tried this recipe. I chopped up 1 large red bell pepper along with 1/4 cup ch. sweet onion, 1 tsp. minced garlic and sauteed in a very small amount of olive oil till tender. Added the onion powder, some garlic powder and blk. pepper. No salt. Also added about 2 tbls. of white balsamic vincegar (from T. Joes). let sit while I grilled the mushrooms a few minutes on each side (sprayed both sides with Garlic Olive Oil)I let them drain well on paper towels before filling. Put them in a foil baking pan directly on a low heat grill and heated till hot. Before heating sprinkled each with shredded Asaigo/Parm. cheese. Excellent!

Was this review helpful? [ YES ]
2 users found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Jun. 1, 2009

I used Tilapia loins from Sam's Club, ind. frozen. Defrosted them, sprinkled lightly with creole seasoning, lightly with cornstarch then dipped in a mixture of coconut milk and whipping cream and dipped in the coconut, pressing well on both sides. I sprayed Pam on a baking dish, put in the loins and sprayed the tops of them. Baked at 375 for 20 min. so moist with a crunchy top. I had a dipping sauce ready to put on them but they didn't need it. We love coconut shrimp and now we have another great Tilapia recipe to enjoy too!

Was this review helpful? [ YES ]
1 user found this review helpful