AHAMMER Profile - Allrecipes.com (1696193)

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Home Town: Livermore, California, USA
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Member Since: Jan. 2002
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Gourmet
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Recipe Reviews 7 reviews
Alaska Salmon Bake with Pecan Crunch Coating
I made this dish for thanksgiving as an entree for my vegetarians. It was very easy to make and to prep. I rinsed the fish and laid them out on a cookie sheet and salt and pepper them about two hours before cooking them which helped a lot with timing all the elements of the meal. I personally don't eat fish but I make a lot of it when entertaining. From what I was told it was delicious. The topping made it a bit difficult to determine if the fish was done. It also didn't look as appealing as the picture from the recipe because I used all of the topping that I made per the recipe. If I make this again I would make less topping and I would chop the pecans and bread more coarsely strictly for presentation. I gave it 4 stars based on taste per my guests and how quick and easy this was to make.

3 users found this review helpful
Reviewed On: Nov. 23, 2012
Awesome Sausage, Apple and Cranberry Stuffing
I made this recipe for thanksgiving for the first time this week and it was a huge success! I changed the recipe slightly. I only put in a couple teaspoons of minced parsley because I am not a big fan of parsley. I also used fresh herbs so I doubled the amount that the recipe called for. I omitted the turkey liver and I used Jimmy Dean's Sage Sausage because Safeway was out my favorite italian sausage that I would have used in lieu of turkey sausage. First let me say that Sage Sausage is fabulous! It added a ton of flavor to the stuffing. This recipe is especially good because you can make it ahead of time and you will be the only one that will know. (I made it two days ahead of time). I did as a previous reviewer suggested and didn't add the butter or in my case chicken stock until I was ready to bake the stuffing. It was super moist and very flavorful! My husband and daughters don't like sweet and savory but the rest of my family does so I split the stuffing into two casserole dishes just prior to baking. I left one without any fruit and the second dish I added 1 fuji apple, 1 golden delicious apple with a couple generous handfuls of craisins (sweeten dried cranberries) and I was amazed at how much stuffing was consumed. This recipe is super easy to follow and lends itself to being slightly altered to please everyone! I made it for 24 servings because I have a bigger family and there is hardly any left! Super easy and super tasty is a winning combo!

2 users found this review helpful
Reviewed On: Nov. 23, 2012
Habanero Hot Sauce
I have made this recipe a few times and its a big hit at dinner parties. I make the "Tex Mex Pork" from Allrecipes and put the shredded pork in its sauce over pasta and add the "Habanero Hot Sauce" with sour cream as a condiment and everyone loves the combination! The only modification I make to this recipe is I cut open my habanero and remove the seeds and stem. My husband and I love hot food, but we managed to ruin a different recipe when we added whole habaneros because it was so hot that we couldn't eat the stew we had slaved over for an entire afternoon. I opt to put my habaneros in a pyrex and steam the habaneros in a double boiler for about 7 minutes. I think this mellows out the hotness of the sauce without losing any flavor. I add everything to a food processor minus the tomato and it makes a delicious fairly spicy sauce that pleases the masses.

43 users found this review helpful
Reviewed On: Oct. 22, 2010
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