Jackie Profile - Allrecipes.com (18649771)

cook's profile

Jackie


Jackie
 
Home Town: Northville & Farmington, Michigan, USA
Living In: Novi, Michigan, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Music
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me
About this Cook
My favorite things to cook
I love to cook everything, but I'm not as intuitive with baking. I like ethnic foods, and homestyle foods. Basically I like to try new things and to stick with the old classics.
Recipe Reviews 16 reviews
Eat Michigan Salad
The only thing I did differently was to use a bag of 1/2 spinach 1/2 field greens. Made for a shower and everyone loved it. I rarely follow the recipes on this site 100% and rarely give 5 stars but this deserves it.

8 users found this review helpful
Reviewed On: Oct. 18, 2012
Hot Artichoke and Spinach Dip II
This recipe is 4 stars with a couple of changes. sour cream instead of mayo, whipped cream cheese, onion and garlic powder, a bit of hot sauce, and mix the mozz in the dip. 6 people and it was gone in a half an hour. room temp by the end but still tasty.

7 users found this review helpful
Reviewed On: Oct. 18, 2012
Cajun Chicken Pasta
I seasoned the chicken and added another tsp Cajun seasoning for 3 total. Sauteed in pan until almost done and then removed. I let the chicken get brown on each side, over med-high heat. I used olive oil and butter for flavor and so the butter wouldn't burn. After removing the chicken, I cooked mushrooms in pan in a little butter/oil over med-high heat. Removed the mushrooms and deglazed the pan with about a half a cup of white wine. I let it reduce and tossed in the peppers. I also added about a half cup of sliced onions and a TBS minced garlic. Cooked for a min or two, and added the chicken, mushrooms, and all their juices back to the pan. I added all the seasonings recommended but doubled them. Garnished with diced green onions, and a bit more parm. I put my parm on before the onions to melt it from the heat of the sauce. Without these steps the recipe would be so bland. With these changes, I'd make it again.

4 users found this review helpful
Reviewed On: Oct. 7, 2012
 
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