idahohillbilly Profile - (14870057)

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Recipe Reviews 3 reviews
Chorizo Stuffed Bell Peppers
I used 2-10 oz. tubes of chorizo, (one pork, one beef), and mopped up the grease with paper towels. I always use a wild rice blend, simmering the mixture 45 minutes, stirring every 5 minutes. Not knowing how much basil, parsley, salt and pepper to use, I used 1 heaping teaspoon each of freeze-dried herbs, (might use more next time), 1/2 teaspoon of pepper, and no salt, topping it with black bean and corn salsa instead of tomato soup. I didn't parboil the peppers, so baked them for 45 minutes. It time-consuming but turned out wonderful. Will definitely make again using bulk chorizo.

0 users found this review helpful
Reviewed On: Jan. 19, 2014
Karen's Cranberry Apple Sweet Potato Packet
My husband normally doesn't care much for sweet potatoes, but he really liked this. The only change I made was to dice the potatoes and apples. It was a little sweet because I only had Honey Crisp apples to use, but that just made it more dessert-like. Can't wait to make it again.

0 users found this review helpful
Reviewed On: Dec. 23, 2013
Chele's Halibut
I've made halibut many different ways, and we usually prefer deep-frying it in Panko, but this was the best. It melted in our mouths. Next time, I'll use minced Walla Walla sweet onion instead of green onion, as I thought the green onion overpowered everything else. I would also like to try some fresh dill; as someone else said, dried dill weed has no flavor. I also used non-fat Greek yogurt, which I find to be interchangeable with sour cream, and I always have Greek yogurt on hand.

1 user found this review helpful
Reviewed On: May 10, 2013

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