Rhody Profile - Allrecipes.com (16339126)

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Recipe Reviews 6 reviews
Mexican Lasagna II
We really did love this! Here's how I made it: I used a deep dish pizza pan instead of 9x13 and only used 3 whole wheat low carb tortilla shells and stacked them in layers. To make the delicious inside, I sauteed the beef with an onion, drained it, then added only 1 can of refried beans, taco seasoning, 1 tsp cumin and 2 tsp garlic powder, a diced jalapeno pepper, 1 can corn, and about 6-8 ounces of the enchilada sauce (otherwise it was SO thick). I spread a small layer of enchilada sauce on the bottom of the pan after spraying it to coat the pan like you do with regular lasagna. I toasted 3 10" tortilla shells. Put one at the bottom (on top of the enchilada sauce), then spread 1/2 of the meat mixture, 1/2 of the cheese, then another tortilla shell with meat and remaining cheese and topped it off with the last tortilla shell. I added another 1/2 cup of cheese then baked it for 40 minutes. When I pulled it out, I added another 1/2 cup of cheese (we like cheese!) and then placed the chopped plum tomatoes and a small can of sliced olives on top. Served it with sour cream and a few Fritos to dip up the gooeyness that oozed out the sides. OH YUM!!!

1 user found this review helpful
Reviewed On: Aug. 12, 2013
Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings
WOW! WOW! WOW!!! I modified this recipe for a low carb diet and it was fantastic. I can only assume that the fully loaded recipe as written would be out of this universe. The changes I made to make it low carb were: no potatoes (instead I used some cauliflower), no carrot, no flour (and therefore no need for the egg). After adding the chicken stock, I added the broccoli and cauliflower, brought to a boil and then simmered for 15 minutes. Then I added the 4 cups of milk. To thicken the soup, I used another 1/2 cup of milk with 1/4 cup of cornstarch blended together and then slowly poured in before I added the ham and cheese. I brought the pre-ham and cheese mixture to a small boil to thicken. Then added the ham and slowly the shredded cheese to melt it consistently. Also, in the very beginning, I browned the diced ham in the soup pot, removed the ham but let the crusty stuff on the bottom of the pan. Then I added the butter and sautéed the onions and celery, and went on with the recipe. I feel like this is a very decadent meal and I'm not missing out on any flavor at all! Enjoy!!!

1 user found this review helpful
Reviewed On: Jun. 24, 2013
Slow-Cooker Barbecue Ribs
I did like everything about this recipe but wanted to let people know what happened when I made it. I used country style pork ribs (some had bones and some didn't) as other reviewers suggested but since they were sooooo fatty, I decided to do a major trim job and rid the meat of as much of the fat as I could. I remember others talking about taking some fat off too. Well, I think you need to leave some fat on so that they stay tender. While the dish was saucy enough, my meat was not tender. I cooked them on low for 8 hours but the meat was NOT falling off the bone as I expected. Next time, I will not trim so much.

0 users found this review helpful
Reviewed On: Jun. 23, 2013

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