tooshay Profile - Allrecipes.com (18530425)

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tooshay


tooshay
 
Home Town:
Living In: Illinois, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 3 reviews
Awesome Rice Pilaf
In all fairness, I am the writer of this recipe. It's been quite a few years since I originally wrote this recipe and have made some changes I thought I'd share. I agree with Naples review about using the frozen peas and corn and adding them at the end. This adds a nice additional texture to the dish. The reason I wrote the saffron as optional is because it is pricey and not a typical household staple. I do agree that it is worth using if you can, it does add a rich warmth and beautiful color to the dish. It's best to steep it first in warm broth. This recipe really lends itself well to adaptation because of the simplicity of its ingredients. Adding turmeric, chili powder, curry, ginger, jalapeno etc. Could transform this to your perfect side. Have fun with it! The leftovers are a wonderful lunch the next day!

5 users found this review helpful
Reviewed On: Dec. 30, 2013
Delicious Baked Chicken Kiev
It was good, but that's about all I can say. My butter oozed out all over the pan. This may be my fault, but I've made this recipe twice taking extra special care with the tuck and fold and tooth picking, but it oozed again! I even tried the flour and milk trick someone else suggested. Does anyone have any really good tips on how to keep this from happening????? PS. I also used regular cornflakes as honey flavored seemed a bit funky for me. Very good if the butter would stay put!

1 user found this review helpful
Reviewed On: Jan. 12, 2007
Easy Chicken Rice Casserole
To make this a little more interesting, but still simple, I made this with 2 cans each of crm of chicken, crm of mushroom, and crm of celery. 2 cups of water, 2 cups rice. I mix most of soup mixture (including water) with uncooked rice, salt and pepper chicken, lay on top of rice and pour remaining soup over top of chicken. bake @ 300 for 3 hours. this is one of our favorites!

0 users found this review helpful
Reviewed On: May 8, 2006
 
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