CFUCHSLAO Profile - (18874432)

cook's profile


Home Town: Saint Louis, Missouri, USA
Living In: Hato Rey, San Juan, Puerto Rico
Member Since: Jun. 2004
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Boating, Walking, Charity Work
Recipe Box 1 recipe
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About this Cook
HIgh school teacher with two small children and very little time to spare.
My favorite things to cook
My cooking triumphs
Being able to boil H2o. :)
My cooking tragedies
Burning pots of water ... or ruining pots!
Recipe Reviews 63 reviews
Salsafied Chicken and Rice
As is, I believe this recipe is about a 3.5 taste wise. Very simple to make though. I used taco seasoning as suggested by some reviewers. I also added garlic, paprika, oregano and parsley. I changed the procedure slightly and cooked the rice separately so maybe that is why? I used a lot less salsa, 3 tbs with the chicken with a bit of water rather than broth in the meat mixture. The reason for reducing the salsa so much is due to children who do not like anything spicy. I also added a can of black beans, 1/2 cup of corn and multi-colored bell peppers to the meat mixture as well. Added a bit of shredded cheese with a dollop of sour cream to top off each serving.

6 users found this review helpful
Reviewed On: Sep. 5, 2012
Tuna Rice Puff
5 stars for budget friendly, 3 stars for the amount of dishes which is comparable to making lasagna but you can either pop them in the dishwasher or spend 5-7 minutes doing by hand. My prep time was much longer than stated here. I chopped up 1/4 of a yellow onion and sauteed both the onion and mushrooms together with salt, onion, garlic powder and parsley. I drained most of the water from the can of tuna. I allowed my rice to rest 15-20 minutes after cooking with chicken stock with the lid off before adding it to the roux so the rice would not turn into a gooey mess once mixed. I also added about a 1/2 cup of frozen peas, more garlic and parsley to the mix as well. During the last few minutes of cooking I topped with shredded Mexican Four Cheeses. I then turned my toaster oven (Breville) to broil and broiled for an additional 2-3 minutes on high. The taste: a little dry (my fault, I drained the tuna). Not bad, but not necessarily 5 stars and I made changes. If I were to make again, I would make the roux a little thinner. As is, this recipe falls into a 3.5 category.

1 user found this review helpful
Reviewed On: Aug. 30, 2012
Fire-Roasted Tomato and Spinach Pasta
As written only 3 stars. Too bland as written. 5 stars for simplicity. Changes I made were adding: paprika, onion powder, more garlic, Italian seasoning, oregano and a bay leaf. I did not have creamed spinach so I creamed the frozen spinach using butter and a bit of milk and nutmeg. I also added a can of seasoned tomato sauce and a couple tablespoons of white wine and simmered for at least 45 minutes. I used a 12 oz can of fire roasted tomatoes and a 12 oz frozen bag of spinach.

2 users found this review helpful
Reviewed On: Aug. 8, 2012
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