delicious_ninja Profile - (16401588)

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Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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Recipe Reviews 5 reviews
Chicken Pot Pie VIII
Great recipe! I've made it a few times and it's been a hit each time! I am, however, guilty of making changes. I use refrigerated pie crust (I find it tastes just fine and such a time saver!). I saute the onion with the mushrooms, I add a few cloves of garlic and a sprinkle of dried thyme. After the chicken broth/flour/butter come to a boil I add a 1/2 cup of heavy cream (at room temp), makes it extra creamy and rich! I also par boil the potatoes and carrots and add frozen peas. When I am short on time I buy a roasted chicken from the grocery store and shred the meat to use in the pie, the chicken is so flavorful and juicy! I make individual servings and only put crust over the tops b/c my dishes are a bit shallow and a double crust would be to much for me and my family.

4 users found this review helpful
Reviewed On: Feb. 20, 2012
Classic Fried Rice
Great base recipe!! I made a few changes when I made a double batch of this for company. After cooking the bacon I removed it from the pan and drained all but about a tablespoon of the grease. I added a about 3 tablespoons of diced shallot along with 4 chopped green onions. I used 3 eggs, but next time would use 4 (for a double recipe, 2 for a single). I mixed the garlic in the low sodium soy sauce along with a teaspoon of seasoned salt. Everyone loved it and we will definitely be making it again!

1 user found this review helpful
Reviewed On: Jan. 30, 2012
Lori's Famous Crab Cakes
I made these for guests this weekend, although I mad smaller ones so we could have them as an appetizer. The flavor and texture of the cakes was very nice. I did however choose to bread them differently (due to lack of freezer space to allow them to "set up" as other reviews suggested, I figured a little thicker breading would keep them together, I was right!). I made small cakes, lightly coated them in flour, dipped them into beaten egg and then coasted with dry (Italian seasoned) bread crumbs, them I fried in oil. Served them up with a little bit of tartar sauce (forgot the mango salsa at the store!!!). Great reviews from my guests, even a request for the recipe! I will definitely make them again :-)

2 users found this review helpful
Reviewed On: Jan. 24, 2012

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