captcook Profile - (14877456)

cook's profile


Home Town:
Living In: Albuquerque, New Mexico, USA
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Wine Tasting
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Recipe Reviews 4 reviews
Mexican Rice II
Excellent and authentic. I live in New Mexico, so I couldn't help but add 1/3 c. chopped, roasted green chile with the onions. Otherwise, I followed recipe exactly. This is the Mexican rice we will eat from now on. Better than take out from our favorite local restaurant!

0 users found this review helpful
Reviewed On: Oct. 13, 2013
Scrambled Egg Muffins
These were wonderful. Easy to make and great for on the go. I've been looking for a low-carb breakfast recipe that I could eat on the way to work. This is it. Added green chile, otherwise followed recipe exactly.

3 users found this review helpful
Reviewed On: Oct. 1, 2013
Slow Cooker Chicken and Dumplings
If you follow the suggestions of other reviewers as I did, this dish will be AMAZING. I used frozen chicken breasts and they were fork-tender after about 4 hours on high. For richer flavor, I also used about 2 c. chicken stock instead of water, 4 TBL butter instead of 2, and added 2 tsp poultry seasoning. I followed others' advice and used one can cream of chicken and one can cream of celery. For the dumplings, 1 can Grands biscuits was plenty. I quartered the biscuits as suggested, formed them into balls and rested on top of the gravy, after adding mixed veggies and chunking the chicken. 2 additional hours on high to cook dumplings. Very easy, very yummy. Will definitely be part of our regular rotation.

4 users found this review helpful
Reviewed On: Sep. 16, 2013

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