Janice Profile - Allrecipes.com (18819006)

cook's profile


Home Town:
Living In: Southgate, Michigan, USA
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Camping, Walking, Fishing, Photography, Reading Books, Music
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Recipe Reviews 15 reviews
Pizza with Ham, Asparagus, and Ricotta
This was very easy to put together, and very delicious for a change. I liked the ricotta and Olive oil and herb sauce, and the sweetness of the asparagus went well with the salty nutty cheese. Very very good

0 users found this review helpful
Reviewed On: Mar. 26, 2014
Burrito Pie
This is sooooo good. I used a 5-quart 11x15 pyrex dish to bake it in. I mixed spicy and regular refried beans together and left them separate to layer with instead of adding to the meat mixture. I also added the black beans separate. I cooked the meat mixture with an envelope of taco seasoning because I wanted it spicy but did not add any water. I first poured about a cup of the meat mixture in the baking dish sprayed with Pam. Then staggered 3 burrito size flour shells on that. Then I spread 1/3 of the refried beans, then sprinkled 1/3 of the black beans, then sprinkled with 1/3 the cheese, then the meat mixture again till I had 3 layers. I topped the whole thing off with a little more cheese before baking. My husband and son have not stopped raving about this recipe!!!! I served it with lots of chopped green onion, sour cream, and extra taco sauce. What luck finding this fabulous recipe! Thank you!

4 users found this review helpful
Reviewed On: Jul. 26, 2011
Authentic Louisiana Red Beans and Rice
I never had this before but have heard of it and seeked out this recipe to try it. I followed exactly as written. It is AMAZING and so glad for you sharing it! The andouille sausage is so smokey and spicy in it. My 3 guys all ate it up with Cajun Sunshine hotsauce and although I doubled it, it only lasted a few days. Thank you and I encourage others to try it, now today I'm making Crab cakes with remoulade sauce.

2 users found this review helpful
Reviewed On: May 7, 2011
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