Dayni Profile - (16303073)

cook's profile


Home Town: Crown Point, Indiana, USA
Living In: San Pedro, California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Indian, Italian, Middle Eastern, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Wine Tasting
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Recipe Reviews 3 reviews
Quinoa Chili
Simply wonderful! Followed recipe but altered slightly to better suit our taste. Since we prefer our dishes not too spicy, I omitted the jalapeno. Omitted the grn pepper since we don't care for grn peppers & increased the r. pepper since we love r. pepper. After sautéing the onion (& 5 lg. clvs garlic at the last 2 mins), I remove from skillet & sautéd r. pepper as well (about 8 mins). We like our r. pepper cooked down slightly to bring out the flavor (you could probably sauté the onion & r. pepper together, & garlic at last 2 mins). Tossed in zucchini at last 2 mins. Omitted cilantro since we don't care for it. Used organic chicken broth rather than water to cook quinoa (enhances flavor) & instead of ground beef or turkey, used TVP (Textured Vegetable Protein). A wonderful meat substitute! *Bob's Red Mill TVP is the best! (also Quinoa) Google it or look it up (Amazon, Vitacost, etc.) & read the reviews. This is a must have for the peeps who want to incorporate healthier foods into their diet. Reconstitute the TVP with org. chicken/veg. broth by bring broth to a simmer in med. skillet. Stir in TVP, lower temp. cont. stirring & let reconstitute for 1 min. Remove from heat & viola, you have your "protein packed" meat substitute. Added an extra cup of org. chicken broth to the chili to keep from being too thick. The chili was not only incredibly flavorful but it's PACKED with protein & virtually fat free. A dollop of low-fat sour cream made an extra yummy addition. Bon appétit!

7 users found this review helpful
Reviewed On: Dec. 12, 2011
Zesty Slow Cooker Chicken Barbecue
...And here's to adding to the MULTITUDE of positive reviews this recipe so rightly deserves! Followed the recipe pretty much to the 't' with the exception of lessening the brown sugar (to about a heaping 1/8 c) to cut back on sweetness and added 4 lg garlic cloves squeezed through garlic press. Also, (and this is very important to me and others might find this just as important) I did NOT use frozen UNCLEANED chicken breasts. I could not believe the endless reviews I read where people just plopped their frozen 'uncleaned' chicken breasts into the crock pot without thinking of all the YUCK that will also be included in your dish since it was not trimmed off! Even if you partially defrost (quickest way is by placing breasts in lg bowl and completely covering with cold water then dumping and replacing the water every 10 - 15 mins) you can then 'clean' your chicken! --a must for us! With using 6 sm - med size defrosted 'trimmed' chicken breasts, I had no problems with the consistency of the sauce. It was perfect! Cooked on high for 2 1/2 hrs, and as one reviewer suggested, removed to shred and returned to pot and continued cooking for an addt'l 45 mins to meld. I used Kraft Zesty Italian and 12.5 oz of 'Sweet Baby Ray's' original bbq sauce. Served on toasted 'Francisco International' French sandwich rolls! (with bread & butter pickles on side). Unbelievably delicious! Seriously, will never need to go 'out' for a bbq fix again. For sure 'restaurant quality' at home!

98 users found this review helpful
Reviewed On: Dec. 12, 2010
Honey Mustard Dressing II
Really great base recipe with room to customize/tweak to individual tastes. After making it as directed, (with the exception of using lime juice in place of lemon, since that was what I had on hand and I also used low-fat mayo) I realized, for MY taste, I needed to increase both the mustard and honey (approximately doubling each. Perhaps a bit less on the mustard). My girlfriend and I are pretty picky when it comes to 'honey mustard' and THIS was pretty darn good!...even using lime juice. The next time I make it, I would like to make it using 'Dijon' as others have...just for the sake of experimenting, NOT because it wasn't wonderful the first time. GREAT recipe!

3 users found this review helpful
Reviewed On: Dec. 2, 2010

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