mbranyon Profile - Allrecipes.com (14940187)

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mbranyon


mbranyon
 
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Member Since: Aug. 2012
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Recipe Reviews 3 reviews
Italian Sausage and Zucchini
Make changes to taste. I used a rather bland venison sausage so I added Italian Seasoning, Fresh Garlic, Crushed Red Pepper, Fresh Cracked Black Pepper and Kosher Salt. My favorite variation was to serve this over Bowtie Pasta(Farfalle). I used about 1/2 lb. w/this recipe.

0 users found this review helpful
Reviewed On: Feb. 25, 2014
Chicken Continental
I used 4 bone-in, skin on thighs w/salt, pepper & thyme, dusted w/seasoned AP flour. Browned them first in butter & olive oil, then put them on a rack to drain. I cooked 1/2 onion diced & 3 garlic cloves smashed and 1/2 lb sliced mushrooms in the remaining oil & drippings. Then added can of low sodium chicken broth and low-fat cream of chicken soup, brought to a simmer and added 1 1/4 cup long grain par-boiled rice, BTB, RTS. Cook rice on low covered for 15 min. Put rice mixture in covered casserole dish and topped with Parsley(opt.), add Chicken thighs. Baked for 15 minutes covered, uncovered 5 min. @ 350. Delicious!

0 users found this review helpful
Reviewed On: Feb. 16, 2013
Yellow Squash Casserole
I love this recipe so much i'me made it many times and refined it every time. First the 5 min. cooking time for the squash and onions is off. I'll cooked the onions for 5 min. before adding the squash. Cook an add'l 10 min. Let cool, then drain. Grate med. cheddar cheese. Crush crackers in sleeve. Mix w/cheese. Separate eggs. Beat egg yolks w/2% milk. Melt 1/4 cup butter. Whip egg whites. Add melted butter to egg/milk mixture. Use enmersion blender to semi-blend squash/onion/egg yolk/milk mixture. Fold in 1/2 cracker/cheese mix w/squash mixture. Fold in whipped egg whites. Add a couple of pinches Kosher salt and fresh ground black pepper to remaining cracker/cheese mixture. Melt remaining 2 Tbsp. of butter and add to remaining cracker/cheese mix. Fold. Add on top. Cook covered for 25 min. Uncover, cook add'l 5 min. Voila!

1 user found this review helpful
Reviewed On: Aug. 29, 2012
 
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