MOORZIE Profile - (18132194)

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Member Since: Jun. 2005
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Recipe Reviews 10 reviews
Grandma's Corn Chowder
First, I caramelized 3/4 of a large yellow onion in country crock butter spread (about 4-10 teaspoons) on medium high heat, enough to prevent onion from sticking to bottom of soup pot. I caramelized thoroughly – past the point of tender to the point of a smoky brown color and smell. Then I added in the 4 medium peeled and chopped (I used Idaho Russet) potatoes and 3 peeled and diced small to medium sized organic (I used Trader Joe’s brand) carrots. I added in some more butter spread to prevent sticking when sautéing the potatoes, carrots and onions. I sautéed the caramelized onion, potatoes and carrots for 10-15 minutes on medium heat. Then I added in 2 cups of warm water, 1 chicken bouillon cube, ½ cup of McCormick’s fake bacon bits and 2 (14.5 oz.) cans of cream style corn. I omitted the salt & pepper since I like my chowder sweet. I brought the chowder to a brief boil and then turned to “low” (2-3). I simmered for 40 mins or more, stirring occasionally. When the potatoes were tender – I used an immersion hand blender to briefly blend the now tender chunks of potatoes and carrots. I substituted the half and half by adding 2 tablespoons of the butter spread and 2 cups of 2% milk. I served the chowder with chopped green onion, oyster crackers and a dash of cayenne pepper to give it a little zing. It tasted amazing!

0 users found this review helpful
Reviewed On: Nov. 6, 2014
Broccoli Quiche with Mashed Potato Crust
I made this with cauliflower instead of broccoli, and 1 bunch of kale. I didn't pre-set the potato crust in the oven for 30 min because I forgot. So, the potato crust is mushy, which is fine since it mixes with the filling and tastes really good. I sauteed turkey bacon in butter which I added to the filling. I also sauteed chopped red onion in butter which I also added to the mixture. I omitted the cheese. I added in chicken flavor Stove Top stuffing into the mixture and cut up green onion and halved 6 cherry tomatoes.

1 user found this review helpful
Reviewed On: Apr. 22, 2014
Potato and Pepper Frittata
I used 8 slices of Turkey bacon since that is what I had on hand and fried it for 7 min in 1 tbsp. of olive oil. I used the long green peppers, I think New Mexico Chiles instead of the peppers used in the video. Cooked the peppers for 5-6 minutes and I didn’t drain excess grease/oil from pan. I seasoned with black pepper and ½ teaspoon of red pepper flakes, but omitted the salt. I returned pan to medium heat, added potatoes and stirred for 3 min. I poured in 11 eggs and stirred for 6 min. Then I sprinkled 3 oz. of cheddar on top. I stirred the mixture repeatedly for 6-10 min. Lastly, I transferred the mixture into a glass pie plate and cooked for 5 min on bottom oven rack. I cut up green onion and halved cherry tomatoes and placed on top of the frittata while it was still hot. I let it cool for 5 min and dug in! Delish!

3 users found this review helpful
Reviewed On: Mar. 10, 2014

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