RACHEL O Profile - Allrecipes.com (1587296)

cook's profile

RACHEL O


RACHEL O
 
Home Town: Chino Hills, California, USA
Living In: Los Angeles, California, USA
Member Since: Mar. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Quick & Easy
Hobbies: Scrapbooking, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 23 reviews
Hudson's Baked Tilapia with Dill Sauce
One of the best fish dishes I've ever had. Instead of Cajun seasoning, I used Old Bay seasoning. Delish. My husband, who typically dislikes fish, thoroughly enjoyed this dish. I served this with brown rice and asparagus.

0 users found this review helpful
Reviewed On: May 19, 2009
Slow Cooker Chicken and Dumplings
My husband doesn't comment much on my cooking other than "thanks." Today, after a few bites, he exclaimed, "Wow! This is really good!" I love how it's so easy to dump the ingredients into the slow cooker, turn it on, go to work, come back, and it's ready. Some modifications I would make for next time -- 1) I cut the Pillsbury Grand Flaky Layer biscuits into quarters this time. Next time I will cut them into smaller pieces because the puff up so much. And if I have time, I would just roll them into little balls. 2) You definitely need at least 90 minutes to cook the dough through on high heat. Next time, I would go 2 hours. 3) I added celery, mushrooms, and white corn -- family like the veggies. I definitely would add some additional vegetables, like carrots and peas. They don't make the soup watery at all. 4) Be liberal with adding the liquid. I used chicken broth, thinking I added way too much after reading reviews. The soup came out PERFECTLY, not watery at all, even with the vegatables. I think I used at least 20 oz of liquid. Use low-sodium chicken broth to cut the sodium level in the dish (doesn't affect flavor at all). 5) I don't think you need much seasoning to this dish, although if you appreciate spices, it would blend nicely with the soup. I just added black pepper when I served it. Thanks for the great recipe. Definitely a keeper.

4 users found this review helpful
Reviewed On: Jan. 28, 2009
Barbecue Beef Cups
My family enjoyed this recipe. My two-year old took a bite and said, "mmm... good..." :) We had to bake it a little longer than 15 minutes, but it came out perfectly golden brown. In the future, I'd like to try it with more veggies mixed in and a more tomato-y sauce. We used the Grand flakey biscuits and they came out fine. I do wonder though, if I could use just half of a biscuit as a shell -- will it still hold up? I'll try next time and post my results.

0 users found this review helpful
Reviewed On: Jan. 19, 2009
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States