MISSYKENDER Profile - Allrecipes.com (1635111)

cook's profile


Home Town: Kirkland, Washington, USA
Living In: Monroe, Washington, USA
Member Since: Dec. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 9 reviews
Dijon Crusted Halibut
Perfect! Ridiculously easy, quick and delicious. I use panko breadcrumbs for extra crunch, and finish up under the broiler for a minute or so for a nice brown topping. The family loves this!

2 users found this review helpful
Reviewed On: Feb. 11, 2012
Shepherd's Pie VI
I'm not sure if the rating is in order, as I changed it so dramatically from the original: But I give it 5 stars for the easy explanation of the ingredients and how they're assembled. I used a monster oven-proof 12" skillet, so ended up using about 8 small russet potatoes: To save time, while they were boiling, I also boiled sliced carrots, waited 5 minutes, then added frozen peas and corn. I didn't smoosh the carrots all up, either: I sauteed ground turkey and onion and added salt, pepper, roasted garlic powder, dried thyme and worcestershire sauce (a trick to give ground turkey a depth of flavor more similar to ground beef), then drained the skillet and boiled vegetables, added a dash of salt and pepper to the veggies, spread the mashed potatoes on top and baked, taking off the lid in the last 5 minutes and adding chopped scallions and cheddar cheese. YUM...hubby and I agreed this is a great comfort food recipe: Cheap, filling and very tasty! Will use it many times to come, I'm sure!

4 users found this review helpful
Reviewed On: Feb. 14, 2009
Ultimate Shrimp Scampi
I've never made scampi before, and this was super-easy. I'm also one of those never-measures people, so the wine ended up being several generous splashes (and the rest of the Pinot in the glass!), and 1/2 juiced small lemon was plenty. The amount of butter seemed extreme: I started my saute w/about a Tbsp of canola oil (or any other mild, high-scorch-point oil will do) and then added about 2 Tbsp salted butter to the sauteeing garlic/shallot (adding the oil helps raise the burn point for butter), and finished it off with about another Tbsp towards the end. The sauce was thick and lovely, and the flavor AMAZING: Sorry, Red Lobster, I'm eating my scampi in from now on!

2 users found this review helpful
Reviewed On: Nov. 26, 2008
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