JanHomeCookin Profile - Allrecipes.com (1526322)

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JanHomeCookin


JanHomeCookin
 
Home Town: Louisiana, USA
Living In: Colorado, USA
Member Since: Jul. 2003
Cooking Level: Expert
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Recipe Reviews 60 reviews
Mawmaw's Simple Fried Green Tomatoes
Now this is the perfect FGT! All the other recipes do the 3 stage breading. I'd rather have the flavor of the green tomatoes front & center instead of fading into the background with a thick coating of crumbs or cornmeal. The ice water works a treat for keeping the cornmeal stuck to the tomatoes. I used Martha White cornbread mix, which is what I always use for breading seafood. If you make FGTs often, treat yourself to a great kitchen tool... a serrated peeler. It's made for peeling peaches, tomatoes, eggplant, etc.

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Reviewed On: Jul. 24, 2015
Mile High Green Chili
I've been in CO for about 20 years now, and I've eaten and made green chili of all kinds. This is very unique and amazingly yummy. Unlike so many reviewers, I used the cream cheese and I gotta say I like,no,LOVE, the creamy hit at the end. I'd not really used tomatillas in my chili before, but roasting them does it for me. Also, I buy green chiles in the fall and have them roasted, then I bag and freeze them, leaving the skins on. I defrost and peel them just before I use them. The flavor is much better when they're frozen in the skin. I guess I used about 10 Anaheims and 5 Big Jim's in all. Absolutely will make this many more times!

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Reviewed On: Jun. 28, 2015
Creamy Cajun Shrimp Pasta
We had this last night and it will become a regular quick weeknight dinner for us. After reading several reviews, I changed a few things to make it more suited to our tastes. First off, I sauteed some chopped onion and bell pepper, seasoned with a little Creole seasoning (Tony's). Once the veggies were nearly tender I added the shrimp and garlic, and seasoned with a little more Tony's and a couple pinches of Aleppo pepper (so good!). When the shrimp was done, I scooped out the veggies and shrimp, leaving as much liquid in the pan as I could. Whisked in the flour, added the milk and when it thickened, added some grated Parmesan and a good handful of thawed frozen peas. Then I put the shrimp and veggies back in the pan, then the cooked pasta. When everything was heated thru, added some fresh parsley, a diced tomato and a couple sliced green onions. Sounds like a lot of tweaks but it actually went together in under 30 minutes and I was in no mood to make a salad, so the extra veggies made it a one dish meal. The original recipe has great "bones" but I was after something with veggies. It was amazingly delicious, and reheated great for lunch today. Since my original review, I've made this with leftover chicken, ham and pork roast. All were very good!

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Reviewed On: May 23, 2015
 
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