Stephanie G. Profile - (18034741)

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Stephanie G.

Stephanie G.
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Member Since: Nov. 2004
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
This was really wonderful and so quick to make! I agree that it is something I would be very satisfied ordering in a restaurant. I had three leftover chicken breasts to use so I cut them up and added to this recipe. I used Philadelphia Cracker Spreads Parmesan with Garlic and Herbs. It added a rich taste and a great texture when melting with the broth. I added canned chunky Portabllo mushrooms because I did not have any fresh and it didn't matter, they tasted wonderful (just drained and sauteed with a little butter to start the recipe off). I added a dash of garlic salt to season the sauce and poured it over angel hair pasta. Everyone loved this and I literally spent only ten minutes in preparation.

1 user found this review helpful
Reviewed On: Oct. 26, 2009
Shish Tawook Grilled Chicken
I really love shish tawook and have been making this recipe for the last few months. I like to use more fresh garlic and allspice than listed and I like to add some cayenne pepper to give it some zip. The yogurt marinade makes the chicken oh so tender! I broil this on skewers in the oven in cold weather and use the grill in warmer weather. I don't have cardamom and have never used it but it is great without it.

2 users found this review helpful
Reviewed On: Mar. 3, 2009
Jay's Signature Pizza Crust
We've finally found a great dough for our pizzas. I followed this recipe exactly (though I prebaked the crust for 6 minutes before adding the toppings since I was using a pizza pan which I think helped a lot) and rolled it out for a thin crust and was spurprised that the crust remained chewy. We brushed the crust with melted buter and shaker romano cheese. A key I believe to add flavor to this is to add in Italian seasonings and some onion and garlic powder into the dough as any other reviewers did. It gave it a little extra kick and gave the final product a very pretty look. The crust was just gorgeous and I am going to try deep dish next time and perhaps at some point substitute some wheat flour to give even more texture to it. I split the dough into thrids and froze 2 and baked one tonight. The one I made fed one adult and two children, perhaps a "medium" size pizza.

3 users found this review helpful
Reviewed On: Jan. 3, 2008

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