Casey M Profile - Allrecipes.com (18192467)

Casey M


Casey M
 
Home Town: Seattle, Washington, USA
Living In: Mountlake Terrace, Washington, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Asian, Mexican, Indian, Healthy, Vegetarian
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About this Cook
My favorite things to cook
Chicken or Prawns and pasta with veggies in butter/Olive oil, or cheese sauce. All in one meals like the above or Casseroles with variations of same.
Recipe Reviews 56 reviews
Easy Sweet Potato Fries with Curry Ketchup
Interesting...I've actually never had Sweet Potato's. Granted I'm embarrassed and humbled by that. I wasn't looking for a candied type recipe...shooting more for a vegetable thing. I added a couple cloves or smashed, diced garlic to the dip without looking at the limited number of reviews. Added more Curry as well...plus a bit of Turmeric (I have no idea about what I was trying to do). I used less salt than called for on the SPF (sweet potato fries) plus used some Smoked Paprika in the sauce vs regular Paprika (don't ask me why). I just flipped them after 15 minutes...stay tuned. They smell good. I also have continued to add MORE Curry to the sauce to the possible point of too much, be sure to taste the sauce as you're going. The result is very good for my first time with Sweet Potato's. BTW, the were the most red ones of 3 varieties at the grocery store (more Vit A).

0 users found this review helpful
Reviewed On: Sep. 30, 2014
Portobello Mushroom Burgers
I followed the recipe as written. Forget the idea that expensive vinegar makes the difference. It doesn't. I liked it, but it IS a vinegar marinade, hence the strong vinegar flavor. Mushroom ends up having a good flavor. I just ate the shroom with some caramelized onion between the fungi and cheese. Smelled good cooking and tasted good too. Acetic acid has multiple beneficial aspects for the human body.

0 users found this review helpful
Reviewed On: Sep. 30, 2014
Kickin' Collard Greens
Being raised in the mid-late 50's into the 60's, I never experienced Collard Greens. Actually, probably wouldn't have eaten them anyway. I've tried and enjoyed other "unique" to me greens...hence my first time with Collard's. I used homemade chicken stock, but otherwise followed the recipe. I paired it with Fried Chicken Liver from this site. My sister thinks I've gone nuts. Cooking for one...doesn't hardly matters. I personally like this, especially with 8 oz of bacon. The stock plus aromatics etc are reducing now...I need to get my SNL inspired "spittle bucket" out.

1 user found this review helpful
Reviewed On: Sep. 8, 2014
 
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