ORtrillium Profile - Allrecipes.com (18387079)

cook's profile


Home Town:
Living In: Portland, Oregon, USA
Member Since: Jan. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Dessert, Quick & Easy
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Recipe Reviews 10 reviews
Spicy Bean Salsa
I made this for the Superbowl and it was great! Much better than I would have imagined just by reading the ingredients. I don't think it's necessary to use the entire amount of Italian dressing. I used 1/2 as much and it was plenty. Will definitely make again!

7 users found this review helpful
Reviewed On: Feb. 12, 2011
Butternut Squash Enchiladas
We made a vegan version of these by omitting the cheese and using Tofutti sour cream. They were excellent! My only problem -- I followed the directions with the tortillas, but my corn tortillas were very tough and chewy. Any advice on how to make them more crispy? Thank you!

5 users found this review helpful
Reviewed On: Feb. 12, 2011
Flaky Crescent Mushroom Turnovers
I made these for my Christmas lunch and they were pretty good. Let me try to explain the confusing cresent roll dough, since it seems like a lot of people had trouble. I used Pillsbury Crescent Roll dough (regular size, not Grands). When you unroll the dough, the dough will be perforated... you will see 4 large rectangles, with each rectangle divided into 2 triangles. Ignore the triangles... break the dough into the 4 large rectangles. Then, with the knife, cut each rectangle in half, leaving you with 2 squares for each rectangle (for a total of 8 squares. Put the mushroom filling in the middle of the square (which will still have perforations - squeeze this together to keep the turnover from breaking apart). Just fold the square so it's corner to corner, into triangles and press with the prongs of a fork to keep closed. Best when dough is very cold = much easier to work with. I hope this makes sense!!

63 users found this review helpful
Reviewed On: Dec. 27, 2005

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