RitaB Profile - Allrecipes.com (18334651)

cook's profile


Home Town: Durand, Wisconsin, USA
Living In: Nesbit, Mississippi, USA
Member Since: Feb. 2005
Cooking Level: Intermediate
Cooking Interests: Frying, Slow Cooking, Asian, Italian, Low Carb, Kids, Quick & Easy
Hobbies: Sewing, Biking, Walking, Photography, Music
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Recipe Reviews 6 reviews
Louisiana Crawfish Bisque
I made this for dinner last night. The only thing I did differently from the recipe was add some shrimp with the crawfish tails. I had added 2 Tbls of the Tony Chachere's seasoning and barely stopped myself from pouring in the 3rd before I thought to taste it first. It was almost too salty to be edible. I hadn't even added any salt over what was in the soups. I used unsalted butter. Perhaps the shrimp brought some extra salt to the mix. I ended up adding milk (no more 1/2 and 1/2) and another can of cream of mushroom soup to try to cut down the saltiness. It was still a bit strong. With the saltiness aside, I enjoyed the flavor and really appreciated the ease of the recipe. I highly recommend the recipe with the caution to slowly add the cajun seasoning, tasting often until the desired saltiness is achieved. If you don't get the "heat" you want, add some cayenne or some other spice that doesn't have salt. Let it be known that I am a salt person. I LOVE salt. This was just way too much!

1 user found this review helpful
Reviewed On: Apr. 19, 2013
Cream Wafers
We've made these cookies almost every Christmas since I was a kid. The most AWESOME extract to use in the filling is Almond Extract! Give it a try!! Mint and lemon can be some variations as well!

1 user found this review helpful
Reviewed On: Nov. 3, 2011
Chicken Enchiladas III
Way too cheesy for me and I'd never thought that was possible. I'll cut out probably 1/2 the velveeta because there ended up being an excessive amount of sauce. It was a decent place to start since I'd never tried to make chicken enchiladas before, but as written will not suit my tastes.

5 users found this review helpful
Reviewed On: Sep. 5, 2010

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