Vicki Profile - Allrecipes.com (14166245)

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Vicki


Vicki
 
Home Town: Northridge, California, USA
Living In:
Member Since: Jun. 2012
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Italian, Mediterranean, Low Carb, Healthy
Hobbies: Gardening, Walking, Reading Books, Music
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Recipe Reviews 6 reviews
Homemade Horseradish Sauce
My market only had one option of prepared horseradish. It was not the "EXTRA HOT" Chef John recommended. I was too lazy to make my own so used it anyway. Let it sit overnight in the frig and then tasted. Too mild. No kick at all. I added another 2 tbsp of horseradish and a pinch more of cayene pepper. Much better! The next day I whipped in some Best Foods Mayo to make left over roast beef sandwiches. OMG, so good!

0 users found this review helpful
Reviewed On: Dec. 26, 2013
Chili Rellenos Casserole
I think it is better with fresh home roasted Poblano chili's. Only takes 5 minutes under the broiler turning Chili's with tongs till they blacken. Then throw them in a paper bag to steam. Easy to peel. I used 6 for a 8x8 pan. The enchilada sauce is a must. I used a Lawry's Enchilada spice package with a small 8 oz can of Hunts tomato sauce. Was very mild. Victoria in the glass jar has a bit more of a kick. Used 3 eggs. DEFINITELY separate out the yolks and whip the whites till they are fluffy. Then blend the yolks, flour & milk together and fold it into the whites. Makes a big difference. I only had 2% milk so I reduced the amount a little. Can see how the evaporated would make the casserole richer but it was still good without. Add sliced black olives & chopped green onions on top. Was really delicious. Wonderful that you don't have all those calories in there from frying.

2 users found this review helpful
Reviewed On: Apr. 19, 2013
Ham and Cheese Bowties
Very good! I'll use this method of making a roux, adding the milk and then stirring in the cheese to make the sauce from now on for Mac & Cheese. I found the ratio of ingredients perfect. I didn't have Colby so I used a shredded cheese blend of mild cheddar and jack. Still mild. I will try all white cheddar next time. We like a little zing so I added 1 cup of finely diced sweet onion & 2 tsp cayenne pepper. Used Dijon instead of dry.

1 user found this review helpful
Reviewed On: Apr. 9, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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