Tommy Chicago Profile - (18293405)

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Tommy Chicago

Tommy Chicago
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Member Since: Dec. 2005
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Recipe Reviews 5 reviews
Asparagus and Cashews
I was worried this would turn out really bad when I started but was absolutely stunned with how great it turned out. Wonderful balance and taste; I never would have dreamed this combination of ingredients would taste so very good. Excellent compliment to nearly any meal, and one I will have in my recipe box forever. Thanks Shellito for sharing such a great Asparagus dish with us. I love it!

1 user found this review helpful
Reviewed On: Mar. 22, 2008
My Best Clam Chowder
Great clam chowder recipe!!! I tripled the recipe to make for a large group and I also wanted plenty leftover for the next day and it still turned out fantastic. My only changes to the recipe were that I DOUBLED the amount of minced clams called for. I had so much of the other ingredients the minced clams seemed out of proportion. I also added extra canned clam juice to cover the vegetables with because I had so much potatoes, carrots, onion and celery I needed more clam juice than that which came with the clams to cover the veggies. I could have used water, but I think the clam juice added much more flavor as others have suggested. Some minor doctoring aside with certain spices I like in almost all my soups and this was ready to rock. By far the best homemade clam chowder I have ever tasted and my company agreed very enthusiastically. Thanks for the recipe Pioneergirl…it’s a winner!

0 users found this review helpful
Reviewed On: Mar. 22, 2008
Firecracker Grilled Alaska Salmon
I made this recipe yesterday for a large group, 12 people. In short, this is an OUTSTANDING recipe. However, allow me to share my suggestions that might make your attempt at this winner turn out as exceptional as mine did. Since all I could find at the local stores were frozen Salmon steaks I decided to go with 3 full Salmon fillets. Time constraints did not allow for me to thaw the frozen Salmon Steaks. I got the Salmon from Costco which is a decent quality Salmon. My biggest concern with the directions was the part about grilling the Salmon. I love grilled Salmon, but I was worried that most of the marinade would simply fall off the fish in the process. So, in an attempt to save the marinade from certain doom what I did was after marinating for about 5 hours I laid the Salmon out on tin foil that I had doubled up for added strength. I then rolled the edges to trap in the juices leaving the top open forming what I could only describe as a boat. I placed them all on a preheated grill and cooked them with the lid down at about 350 degrees for 30 minutes. These were three 3.5 – 4 pound Salmon, so it needed a little longer to cook through. Your cooking time may vary slightly depending on the size Salmon you use, but when the fish is flaking apart and white in the center it is done. Let me tell you…the marinade sort of caramelized slightly and formed a nice coating over the entire fish. The taste was out of this world! This is one recipe I will definitely keep fore

6 users found this review helpful
Reviewed On: Mar. 22, 2008

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