DJ Profile - (18543434)

cook's profile


Home Town: Houston, Texas, USA
Living In: Vinings, Georgia, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Italian, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Camping, Boating, Photography, Reading Books, Painting/Drawing
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Barbequed Chicken Pizza
me and the one i love to cook for
About this Cook
My favorite things to cook
anything on the grill, rice noodle stir-frys
My favorite family cooking traditions
i cook and some one else does the dishes!!
My cooking tragedies
my first (and last) pot roast....
Recipe Reviews 82 reviews
Velvety Pumpkin Soup With Blue Cheese and Bacon
YUM! I served this for first course on thanksgiving this year and it was a big hit. The only changes I made was I used pumpkin pie filling and therefore omitted the pumpkin pie spice and molasses. I was a little worried that it would come across too sweet so I sauteed 2 onions in butter and added the remaining ingredients as written to that. I didn't use as much stock (I used veggie to make this vegetarian) as was called for or as much half and half. I added the garnish at the end and also added chives for color. My husband said this was his favorite dish of the day. I am making again to bring to christmas dinner. Thanks so much!

6 users found this review helpful
Reviewed On: Dec. 23, 2010
Creamy Cilantro Chicken with a Kick
I really enjoyed the sauce in this recipe. I followed the recipe exactly with the addition of one green onion and a chipotle in adobo instead of Serrano. After cooking the sauce off, I had to resist the urge to drink it up! It was so good! After the chicken cooked, I poured the pan juices into the sauce and cooked a little while longer. That made the sauce even better! Served it all with brown rice so i could use all the sauce. I'm not sure what people did wrong who didn't enjoy this recipe... I also don't understand the picture for this recipe because the sauce is a very dark green when finished.. Hmm. My next time making this will be with tofu instead of chicken! Thank you for this simple and delicious new sauce!

4 users found this review helpful
Reviewed On: Jul. 19, 2010
The Best Stuffed Mushrooms
These were great - even the non mushroom eater in my house liked them! I chopped up the mushroom stems and used them in the filling as well. I used 1/3 fat cream cheese and shredded Parmesan cheese. The first time I made them, the filling had a little pesto and sundried tomato mixed in and they were really great!

3 users found this review helpful
Reviewed On: Jan. 1, 2010

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