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Allrecipes Home
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> RAISIN1
cook's profile
RAISIN1
Home Town:
Connecticut, USA
Living In:
Member Since:
Feb. 2005
Cooking Level:
Expert
Cooking Interests:
Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies:
Gardening, Biking, Walking, Photography, Music
Recipe Box
464 recipes
View All Recipes
Title
Type
Overall Rating
Member Rating
Basil Chicken over Angel Hair
By:
Wendy Mercadante
Kitchen Approved
Savory Bacon and Crab Bread Pudding Eggs Benedict
By:
Chef John
Kitchen Approved
Southwestern Pasta Salad
By:
LISAKP71
Kitchen Approved
View All Recipes
Photos
1 images
See Complete Gallery
About this Cook
I always enjoyed cooking and baking and have been doing so since I was about 8 years old. I usually am the main cook behind all our family gatherings. Quick meals are usually my day to day preference with 2 young girls. Unfortunately my time spent in the kitchen needs to be limited.
My favorite things to cook
I usually stick with quick and easy kid friendly meals. My goal is to tweak recipes to keep them healthy and lower and fat. The exception would be celebrations and Holidays when there are no rules and the richer the better!
My favorite family cooking traditions
I grew up in a meat and potato household but by far my cooking preference is Italian - it simply is the tastiest.
Recipe Reviews
185 reviews
See All Reviews
The Best Parmesan Chicken Bake
This was very good and so simple to prepare. Kids loved which is a plus! I pounded my chix breast to approx. 1/2 inch thickness for uniform baking. I did season the breast with salt and pepper and added a dusting of seasoned breadcrumbs to the tops prior to adding sauce and cheese (only used 1 cup of parm-this was plenty). I did have to bake approx 50 minutes for the chix to be at correct temp. It was super moist and the croutons are what makes this dish. I will make this often.
1 user found this review helpful
Reviewed On:
Feb. 29, 2012
Chocolate Cherry Cake III
I thought I was going to love this, but it was really just a case of like. I made in a bundt pan and baked for 40 minutes. I opted to add a 3rd egg so that it would be dense. The chocolate flavor was good but the cherry flavor is only subtle. I made this cake 1 day ahead and it was cold out of the fridge when it was served, perhaps it would have more flavor closer to room temperature. It made a nice chocolate cake, but doesn't warrant a 5 star rating as I had hoped.
0 users found this review helpful
Reviewed On:
Feb. 14, 2012
Shrimp Scampi Bake
AWESOME! I used 1 1/2 sticks of butter because I was short of the 2 sticks as the recipe called for. I served this over 1 lb of capellini pasta, so the full 2 sticks would have worked here. I agree this would be too much butter if you are eating solo or over rice. Per others suggestions I added a bit of old bay and plain dry breadcrumb over the shrimp before adding the butter mixture. Don't overbake, I had extra large shrimp (21-25 lb) and they only needed 12 minutes. I only used 1 T. of dijon, but I think I will up to 1.5 T. next time. And oh yeah, there will definitly be a next time, this was quick and oh so flavorful.
0 users found this review helpful
Reviewed On:
Feb. 14, 2012
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