CreoleCook Profile - (183730563)

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Recipe Reviews 4 reviews
Seafood Sandwich
I just made this and haven't ate it yet but did try before I put it in the fridge and I can tell already its exactly what I was looking for. I was try to find something like the old subway seafood sensation sandwich and this is it. Only thing I did differently was used one package imitation lobster meat and an equal amount of crab meat I cooked and cracked myself. I squeezed half a lemon which was almost 3 tap and upped the ol bay to almost a tap and the mayo to about a cup and a half. I also omitted the red onion because I didn't have any and don't care for onion anyway. I will be eating this on a sub roll with lettuce, tomato and American cheese for my lunch in a few hours. Thanks for the recipe Erin. Exactly what I needed.

0 users found this review helpful
Reviewed On: Jul. 1, 2014
Chef John's Spaghetti alla Carbonara
I have tried this recipe twice now and think it is a good solid recipe. The only thing I'd say it 2 tap of pepper may be a bit much, other than that it is great.

0 users found this review helpful
Reviewed On: Jun. 30, 2014
Anniversary Chicken I
After pulling out chicken breast for lunch I realized I didn't have anymore lemon pepper to make my usual. So I looked on here to find a quick and easy way to cook my chicken. The only thing I didn't have was green onions which I probably wouldn't have used anyway due to the fact I don't care for them. This was a great easy way to make chicken quickly. I will definitely be make this again when the hubby is hm next time. The only thing I did differently was spread butter on bottom of my baking dish to prevent sticking and just because I'm a firm believer that everything is better with butter. This way I had a lil sauce to put on top of my chicken. Also I cut down the baking time to 20 mins due to the fact that I was only cooking 2 chicken breast and I didn't want it dry. I would recommend this friends and family anytime. Thanks for the recipe.

1 user found this review helpful
Reviewed On: Jun. 28, 2014

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