Fran Profile - Allrecipes.com (16992001)

cook's profile

Fran


Fran
 
Home Town: Tucson, Arizona, USA
Living In: Pleasanton, California, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Reading Books, Music
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Recipe Reviews 6 reviews
Spanakopita (Greek Spinach Pie)
My husband said I can make this again and that is saying a lot about a recipe. I used 3 boxes of frozen spinach and will probably use the whole 8 oz block of feta next time too. I used 12 sheets of phyllo in an 8x8 pan. Next time I will be using my 9x13 pan and doubling the stuffing ingredients. Working with the phyllo dough really takes 4 hands. Once I had my husband covering and uncovering the phyllo (had covered with damp towel so they didn't dry out) the phyllo removal went much faster. Also, found it easier to brush and stack the dough and then place the stack in the pan, rather than doing it a sheet at a time. By doing that I didn't have as much tearing and the layers still came out nice and crisp. Will be adding this to my recipe box!

8 users found this review helpful
Reviewed On: Jan. 4, 2011
New Year's Day Black-Eyed Peas
The only major change I made to this was I used smoked ham hocks, which I cooked for an hour just covered in water, instead of cook ham. Next time I will try the petite diced tomatoes as the regular diced was a little too big. Cooked the onion and a couple of cloves of garlic in a saute pan before adding to the broth. I did strain the fat from the broth (Thank God for my Oxo fat separator!). Added everything to the pot along with a 1/2 tsp of my Dad's creole seasoning. Did need to add some salt at the end of cooking. Since I soaked the peas overnight, I cooked this for about 5 hours on low with the lid slightly off for the extra liquid to evaporate.

1 user found this review helpful
Reviewed On: Jan. 2, 2011
Braised Collard Greens
Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard, mustard, turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or pepper and did not include the vinegar. Also, sauteed onions in a tablespoon of canola oil along with a couple of cloves of minced garlic and the creole seasoning before adding ham hocks, salt pork, chicken stock and bay leaves. I let this cook for about 2 hours to really get the pot liquor a nice flavor. After adding the greens I let this cook for another 1-1/2 on low. Chopped up the meat from the salt pork (removed all the fat) and from the ham hocks and added that to the finished greens. My husband loved this the first time out of the pot. Thanks for the recipe and all your suggestions!

12 users found this review helpful
Reviewed On: Jan. 2, 2011
 
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