LaurettaLynne Profile - (15995881)

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Home Town: Chantilly, Virginia, USA
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Member Since: Feb. 2012
Cooking Level: Intermediate
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Recipe Reviews 46 reviews
Spinach Rice
This recipe is a keeper. Like most, I took advice and changed it. But with spices, mine came out to taste just like Uncle Ben's Original Wild Rice-- which my family loves! So I feel very grateful to the person who posted this, and I got the spices from another place on line. This is what I used: • 1 1/2 cup uncooked long grain wild rice • ½ cup of regular white rice • 2/3 cup water • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted (or any kind of creamed soup) • 1/4 cup milk • 2 tablespoons butter • 1/2 cup chopped yellow onion or green onions • 1 (12 ounce) package frozen chopped spinach • 1 teaspoon dry chopped onion flakes • 1/2 teaspoon dry parsley flakes • 1/4 teaspoon garlic powder • 1/4 teaspoon onion powder • 1 teaspoon ground turmeric • 1/2 teaspoon ground cumin • 1/4 teaspoon ground ginger • 1/2 teaspoon black pepper • 1/2 teaspoon salt • 2 cups chicken stock Cooked it according to wild rice package directions. Man that was great rice!

0 users found this review helpful
Reviewed On: Nov. 4, 2014
Impossibly Easy Cheeseburger Pie
My family loved this. They said it was better the first night than the second, but still, this was a hit. But I did add green peppers into the meat with the sautéed onions. I added hamburger grilling seasoning, A1 sauce and a dash of garlic powder into the meat for some flavor. When building the pie, I layered Bisquick liquid, seasoned meat, peppers, onions, cheese, ketchup, mustard, pickle relish, sliced tomatoes, then the rest of the Bisquick, and three slices of cheese on the very top for color (and disguise of the sliced tomato underneath.) It was almost like a quiche with no eggs. I'll be making this again, no doubt. This got me in the mood to make a Shepard's pie!

1 user found this review helpful
Reviewed On: Sep. 22, 2014
Easy Chicken Tetrazzini
Ultimate comfort food! I rated it a four because I changed it to make it a five, and it was still easy! I made it with flat, fat thick noodles instead of spaghetti. (I think the Amish made them.) Added garlic powder, onion powder, paprika, italian seasoning, and lemon pepper which was recommended. Then instead of water, bullion cubes and butter, I added 2.5 cups of chicken stock (this is where the flavor is!) that was previously made from scratch and frozen. Also, I only put in about three chicken breasts worth of meat. I substituted in some stir fry veggies with broccoli, carrots, peppers, etc. I also added sliced mushrooms and added ground up cracker crumbs on the top of the cheese. Since this casserole was so juicy, I did not bother to cover it up in the oven. I just kept my eye on the cheese to make sure it did not get too brown. My family went back for seconds. Yummy!

1 user found this review helpful
Reviewed On: Sep. 9, 2014

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