JKSFITZ Profile - Allrecipes.com (18738608)

cook's profile


Home Town: Dale, Wisconsin, USA
Living In: Madeira, Ohio, USA
Member Since: Feb. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Middle Eastern, Mediterranean, Gourmet
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Recipe Reviews 21 reviews
Slow Cooker Chile Verde
Fantastic recipe! I made the changes recommended by others: add 1 tsp coriander, 1 tsp cumin, 1 can black beans (drained), 1 can corn (drained), juice of 1 lime, and chopped cilantro. I served on top of white rice with cilantro and lime juice and added a tablespoon of sour cream on top of each bowl. It was so good I sent the revised recipe to my son in college so he can make it in his crock pot!

3 users found this review helpful
Reviewed On: Aug. 31, 2014
Curry Stand Chicken Tikka Masala Sauce
I chose this recipe over others because I didn't have yogurt on hand. A few weeks later, I got my yogurt and made one of the other Chicken Tikka Masala recipes that call for it. This recipe is much better than the version with yogurt. Excellent flavor!!

5 users found this review helpful
Reviewed On: Jun. 9, 2013
Seared Sea Scallops
This is THE BEST scallops recipe. The most important thing about scallops is to get them as dry as possible before searing. I defrosted mine, then placed them on top of 3 paper towels, and wrapped them with a couple of kitchen towels. After an hour or so, I then put the flour and seasonings into a Ziploc bag, and shook about 1/3 of the scallops at a time. The frying pan I used is a ceramic-lined Cuisinart frying pan - it's really important to have a good non-stick pan. I heated the olive oil until very hot, then placed some of the scallops into it, being sure to leave some breathing room between scallops. When those were nice and brown on each side, I took them out and placed them on a plate. I then seared the 2nd and 3rd batches the same way. When all of the scallops were seared, I poured about 1/3 cup of white wine into the pan, then 1/4 cup of butter and some lemon juice. After pouring that delicious sauce over the scallops, I served them over fettuccine. We sopped up the rest of the juices with some ciabatta roles. Fantastic!!!

30 users found this review helpful
Reviewed On: Jul. 17, 2011

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