rharris Profile - Allrecipes.com (18124488)

cook's profile


Home Town: Indianapolis, Indiana, USA
Living In: Indianapolis, In, Indiana, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Photography, Reading Books, Music
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About this Cook
I am uncomfortable rating my own cooking level. That should be done by others (and not reported by me as "everyone loves this dish when I make it.")
My favorite things to cook
Cooking from scratch, especially sauces, soups, bread.
Recipe Reviews 25 reviews
New Year Spinach Fettuccine with Scallops
Very tasty, easily prepared pasta dish. However, it adds only five minutes (or fewer) to make a white sauce and add fresh mushrooms, rather than canned soup and canned mushrooms. Fresh spinach also is much tastier than frozen, and no more difficult to make. Not only is the taste far better with fresh mushrooms, but you avoid the BPA that is in canned foods (and you have more control over the salt, which is pretty high in canned soups). Sherry is also a nice alternative to the white wine.

1 user found this review helpful
Reviewed On: Dec. 30, 2013
Lobster Newburg
As others have stated, this is a restaurant-quality dish that is incredibly easy to make. I made it exactly as written, and it was perfect. I used two whole lobsters, but next time I will use either lobster tails or perhaps try making Crab Newburg, using Alaskan king crab. Most of my time was spent extracting the meat from the whole lobsters, so avoiding the whole lobsters would speed up the process. I will also try using canned milk instead of the heavy cream, as an experiment. If I don't give up too much in flavor, the canned milk would make it more healthful.

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Grandma's Green Bean Casserole
This is a nice alternative to the traditional green bean casserole with canned french fried onions and canned soup. I tried it almost exactly as written, except I used frozen green bea. I think that using frozen or fresh green beans also improves the flavor over canned. Actually, I made one more substitution, based on what I had on hand: I used bread crumbs coated with butter instead of the crackers. I was surprised that even the small amount of sugar in the recipe added a hint of sweetness that was both subtle and interesting. As others have mentioned, the result is a bit thick, so I added a little of the water in which the green beans had been steamed to thin the white sauce (since it is made with sour cream rather than milk, the dominant flavor is still that of white sauce made with milk).

0 users found this review helpful
Reviewed On: Nov. 28, 2013

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