jmmr1969 Profile - Allrecipes.com (18479084)

cook's profile

jmmr1969


jmmr1969
 
Home Town:
Living In:
Member Since: May 2006
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
Gumbo Style Chicken Creole
I skipped the whole "burn the flour in the pan, get frustrated and start all over" step. I have made this 4 times in the last 6 months - it is really good. I saute the veggies in oil until tender then add the flour (I use 1/2 the amount), stir it all together then add all the other ingredients. Very easy. I have to add some chicken broth - about a cup to a cup and a half to get it to a smooth consistency. I cut the chicken down a couple cups and add in a package of keilbasa. I use rotel tomatoes and cut the black pepper in half - some of the kids don't like that much spice. Also, we add the hot sauce at the table.

0 users found this review helpful
Reviewed On: Mar. 29, 2013
Chicken Pot Pie IX
I am including some procedural modifications here that I personally find it easier. I convert to 12 servings(4 adults + 1 child). This gives us a portion or two leftover! Use a 13x9pan. First, dice then cook the chicken separately in chicken broth(broth and milk amount needs to be doubled or its too thick). At the same time, dice then boil a potato in water. Use one large or 1.5 medium sized. When the chicken is just done, be sure to reserve the broth! Set the cooled chicken aside. Drain the potato and set aside. Measure the broth and milk and hold at the ready. Saute the onion and celery together until tender. While the veggies are cooking, measure your seasonings - I add 1/2 tsp of italian seasonings and omit the celery seed. Set aside. Lower the heat to medium and add the flour to the veggies and cook until just incorporated, then immediately add the broth and milk, stirring until thickened. Turn off the heat. Add a frozen bag of peas&carrots, the seasonings, chicken, and potato. Stir gently to blend. Pour the ingredients into a 13x9 pan sprayed with non-stick spray and top with ready-made pie crust, cut to fit the pan. Poke a few air holes, brush with an egg white, and bake 30 mins or so. Amazing!

1 user found this review helpful
Reviewed On: Dec. 22, 2012
Salsa
Great! A couple very minor tweaks that I made...I put 2 tomatoes into the food processor and diced the other 2, to have a salsa-like consistency. Included with the tomatoes in the processor, I added the jalapeno. I reduced the onion to half and reduced the cilantro a little - you can always add more later if you prefer more. I increased the lime juice to 1 whole lime (2 TBSP??). Added one can of diced green chilies. I didn't measure the salt (wish I did), but it takes quite a bit to get the right profile. It is one of the best salsa's that I have ever had anywhere. The only thing that would make it better is if I had garden-fresh tomatoes:(

8 users found this review helpful
Reviewed On: Jun. 25, 2012
 
ADVERTISEMENT

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States