iamlash03 Profile - Allrecipes.com (16920450)


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Member Since: Nov. 2010
Cooking Level: Intermediate
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Recipe Reviews 9 reviews
Restaurant Style Chicken Nachos
This was really good. Crisped up the tortillas in the oven and seasoned the chicken with taco seasoning. Served with sour cream and guacamole. Easy and delish!

0 users found this review helpful
Reviewed On: Feb. 25, 2013
Seafood Creole
Tried this one last night...very good with very little "adjusting". I used all fresh seafood but had to use cod instead of haddock as my grocery store was out of it. Personally I like it pretty spicy, but I heeded the warnings of others and cut the hot sauce in half opting to allow others to add it to taste when served. Upon trying the final product, I would have wanted the full amount of hot sauce but others raved. I added little bit of corn starch near the end to thicken the broth a bit. Served it with a small amount of brown rice placed in the bottom deep bowls then ladled the creole over it. A sprinkle of shredded Parmesan, garlic bread for dipping the flavorful sauce and a "company-worthy" dinner is served!

1 user found this review helpful
Reviewed On: Feb. 16, 2013
Cheeseburger Soup I
This was very easy to make and VERY tasty. I did make a few changes based on the reviews of others and to try make it a bit "lighter." First I sauteed the vegetables including a bit of minced garlic and omitting the onions in a bit of olive oil. Then I added the meat increasing to 1 lb and using ground turkey (no butter needed). I used Ore Ida frozen potatoes O'Brien which has both onions and peppers in it already with a low sodium broth. I added the flour to 3T of I Can't Believe it's not butter and added skim milk. For the cheeses, like many other reviewers, I used half Velveeta and half Kraft 2% Colby, Cheddar and Monterey Jack cubes. I adjusted the seasons at the end adding a little salt and pepper to taste during the final simmer. It came out hearty and satisfying on a cold winter night!

1 user found this review helpful
Reviewed On: Jan. 4, 2013

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