meginid Profile - Allrecipes.com (187512491)

meginid


meginid
 
Home Town:
Living In:
Member Since: Jan. 2013
Cooking Level: Expert
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Baked Crab and Artichoke Appetizer
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
Mushroom Chicken in Sour Cream Sauce
Based on feedback and a distant memory of something similar from my childhood, I made a number of changes. I used 2 huge chicken breasts that I split in half lengthwise. I used a can of cream of mushroom, a can of cream of chicken, 3 cups of sliced white mushrooms sauteed in butter and canola, one diced yellow onion sauteed in canola oil, salt and pepper on both and increased the wine to 3/4 cup. I also added 2 tsp fresh thyme leaves and the seasoning for the chicken was rubbed in garlic powder, Johnny's seasoning salt and fresh ground pepper. As others have mentioned cooking time was drastically shorter and I didn't add the sour cream until the last 1/2 hour. I served it with white rice steamed in chicken broth with butter and fresh steamed broccoli. Very popular at my house.

0 users found this review helpful
Reviewed On: May 21, 2015
Best Spanish Rice
The recipe as-is is only worth about two stars but the idea was a great starter and quick. I used an entire chopped onion which I browned, then added 1 tsp minced garlic and cooked it for 30 seconds before adding the rice. I did brown the rice before adding the liquid but I won't do that next time as I didn't appreciate the bite. I used the Safeway Deli salsa which is excellent, added 1 small can of diced green chiles, 1 tsp ground cumin, salt, pepper and also used 3 cans of low- sodium chicken broth (14.05 oz) as even for basic rice the recipe is 1:2 (rice to water.) This is a far better alternative than boxed Spanish rice and nearly as fast, so thanks.

0 users found this review helpful
Reviewed On: Jan. 17, 2015
Baked Crab and Artichoke Dip
This was a great base recipe, thanks Chef John. I was looking for recipes for the holidays but didn't want to make as much so first I cut the ingredients by half for the trial. I also used 1 T parsely in place of the tarragon because I'm not a tarragon fan. I am lucky enough to live in the NW so I used Dungeness crab. I also added 1 1/2 tsp of Old Bay and 2 T parmesan cheese to the mix. I also used about 1/4+ tsp of cayenne as I like spice. I used the marinated artichokes from Kirkland brand at Costco and drained and eyeballed 7 oz. I also used sharp cheddar in place of the white cheddar as both are strong flavors and added parmesan to the top to mix with the cheddar for browning. It was a fabulous flavor but a tiny bit runny so I may cut a bit of the sour cream or mayo next time and maybe add a bit more cream cheese. I also didn't bake or serve in a bread bowl. I cut up and lightly buttered french baguette and baked for 12 minutes at 400. All in all a really good recipe that will be a huge hit at the holidays.

0 users found this review helpful
Reviewed On: Nov. 2, 2014
 
ADVERTISEMENT

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

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

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