BUNNYSCOTT Profile - Allrecipes.com (1613766)

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BUNNYSCOTT


BUNNYSCOTT
 
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Member Since: Dec. 2001
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Recipe Reviews 5 reviews
Scallop Scampi
This seems to have too much chicken broth - dilutes the flavor. I replaced the margarine with butter and increased by two TBSP. I added two more garlic cloves, and substituted green onions for the large onion. Added the juice of one lemon, salt and pepper to taste. With those changes, it seemed to have more of a punch. Hubby loves scallops, so this was a great idea instead of shrimp. Served with freshly grated parmesan and red chili flakes.

2 users found this review helpful
Reviewed On: Apr. 3, 2011
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
Fabulous flavor combinations!! Works with both fresh and frozen spinach - I just used what I had on hand. I added chopped onion and garlic and sauteed it to soften it, then threw in the spinach. I followed another reviewer's suggestion too and served it with a cream sauce from one of the chicken cordon bleu recipes on this website. Took the rest for lunch the next day and was Soooooo impressed with my own cooking. LOL This recipe is on my fridge as a "stand by." The next time I have blue cheese in the house, I will make.

0 users found this review helpful
Reviewed On: Oct. 10, 2010
Chicken Enchiladas I
This is super yummy!!! I dream about these enchiladas. I have made them several times now and the family loves them. I have also used leftover beef roast in place of the chicken and that was to die for good as well!! The only reason that I gave it four stars instead of five is the changes that need to be made in regard to the liquids. I would have gone wrong had I not followed the other reviewers suggestions. For the filling, I omit the water and use one 8 oz can of tomato sauce. After the cheese is melted and everything is ready to go, I taste the filling for flavor then add more chili powder, salt or garlic as needed. I use Rosarita red enchilada sauce on the top instead of the taco sauce and cover with shredded cheese. Be careful not to overcook - one time I did and they got too dry. The time in the recipe is perfect. I have never made enchiladas at home before and I am thrilled to have such a great recipe. Oh, if you are a sour cream lover, it is a must with this one. Give it a shot and you will find yourself dreaming about these too.

2 users found this review helpful
Reviewed On: Oct. 10, 2010
 
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