diane Profile - Allrecipes.com (16661020)

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diane


diane
 
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Member Since: Oct. 2010
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Recipe Reviews 9 reviews
Cajun Chicken Pasta
Made this for dinner last night and we really enjoyed it; however, it really needs more cajun seasoning for our palates. If you don't like spicy, these proportions should be alright for you. I did not add the parmesan because I don't think of it as a cajun ingredient and it tasted great without it. I'm half Italian and I use plenty of parmesan in other dishes. One tip on the thickening: if you sprinkle about a Tbs of flour over the veg when they are just about done and stir it around a minute, then add your liquid (I used 1/2 cup heavy cream and 1 cup 2% milk) it will blend and thicken perfectly and won't make the dish taste floury. Use this method for soups too when you are sauteing your veg (don't tell me you just put them in raw! :-{). I also used a bag of frozen peppers and onions which I defrosted, drained and blotted on a paper towel to get the extra moisture out; also added fresh sliced garlic in the saute (no garlic powder here! What's up with garlic powder anyway? I don't get why so many people use it instead of fresh--if you put it through a garlic press, it melts into the dish.) Can't wait to make this for friends!

2 users found this review helpful
Reviewed On: Feb. 25, 2012
Pork Chalupas
I don't understand why so many of you are giving this recipe such high marks when there are clearly two major flaws: 1) the salt issue, you all say it is way too salty (and I agree), and 2) beans should not be cooked in salt, or they won't soften--it should be added at the end. Please stop rating based on your changes to the recipe and just rate the original recipe. With this many negative remarks, does it really deserve a 4.5 star rating? I think not.

8 users found this review helpful
Reviewed On: Feb. 18, 2012
White Chili with Ground Turkey
I like the taste of this--used 1/4 tsp cinnamon which gave it a pleasant undertone of cinnamon but not overpowering. Also, I cut down to 4 cups stock for a less soupy result. However, I did NOT like the look or mouth-feel of the ground turkey. If I make this again, I will use shredded turkey or chicken.

1 user found this review helpful
Reviewed On: Jan. 24, 2012
 
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