ami Profile - Allrecipes.com (15402216)

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ami


ami
 
Home Town:
Living In: Juneau, Alaska, USA
Member Since: Mar. 2012
Cooking Level: Beginning
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Recipe Reviews 3 reviews
Monterey Ranch Chicken Bake
I first made this when we were living in Chile. I couldn't find the powdered mix so I used regular ranch dressing and added cheese then sort of coated the chicken in the bread crumbs, omitting the milk part. It actually turned out pretty good and my hubby and kids really liked it. It was super fast and easy to boot. So I just made it again, not as good this time. I don't know if its because the powder ranch mix is too salty, but it was much drier and way too salty. I went back to the recipe to be sure that I wasn't supposed to make the powder into a dressing first, it doesn't indicate to do so. So the take home message, for me anyway, is to just use regular ranch dressing (which we usually have on hand anyway). Hope this helps!!

1 user found this review helpful
Reviewed On: Jan. 30, 2014
Homemade Black Bean Veggie Burgers
Pretty good. I would actually give 3.5 stars. A little bland but still much better than most frozen veggie burgers (chipolte black bean burgers are the only frozen burgers that are just as good). We used a bag of beans and soaked over night instead of canned (we had a ton left over for other dishes). I will make them again, but next time I will add a lot more cumin and maybe try some chipolte sauce or something to spice it up. I think I also put too many condiments on and sort of lost the flavor. The next day I had a leftover burger and just put a little mayo and some avocado on and it was better, still lacking a little flair. But that said, I am sure I will make them again.

2 users found this review helpful
Reviewed On: Mar. 8, 2012
Fast and Delicious Black Bean Soup
Delicious! I substituted a few things to avoid going to the grocery store. We had a ton of black beans left over from making black bean burgers the previous night (not canned, they soaked x 2 nights). After rinsing beans I boiled them in chicken broth for about 30-45 mins. I think the big hit was that I added lots of chorizo instead of ham and didn't measure but a lot more cumin and some paprika. We also added celery since we had it. It was even better the next day. Next time I will not hesitate to make a huge batch and freeze some or take to a potluck or something.

2 users found this review helpful
Reviewed On: Mar. 8, 2012
 
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