JOSLYN H. Profile - Allrecipes.com (1908846)

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JOSLYN H.


JOSLYN H.
 
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Member Since: Nov. 2002
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Oven Baked Jambalaya
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Recipe Reviews 70 reviews
Colleen's Slow Cooker Jambalaya
Hmmm? Jambalaya? Where's the rice? More like Gumbo soup!

0 users found this review helpful
Reviewed On: Jan. 2, 2015
Make-Ahead Turkey Gravy
I’ve made this type of gravy in the past and it’s very good, I do add a teaspoon or so of poultry seasoning to up the flavor. BUT… when I plan to freeze it, I don’t thicken with flour mixture until ready to use the gravy. In the past I have frozen gravies thickened with flour, with disastrous results. When heating up the gravy it never comes together smoothly, no matter how long or well I whisk it; it always look somewhat curdled. Refrigeration doesn't seem to effect it but if you wish to thickened the gravy and then freeze, use Arrowroot powder mixed with chicken stock. Once added, cook briefly to remove the starchy flavor. Do not overcook or it will thin out again if cooked too long or at too high a temperature. Use less Arrowroot than flour; this recipe calls for 3/4 cup flour or 12 Tbsps.; web searches say 1 Tbsp. plus 1 tsp. Arrowroot per cup of liquid, others say only 1 Tbsp. guess it depends on desired thickness. Your gravy will be less cloudy than gravy thickened with flour; just looks a bit clearer. Gravies and sauces thickened with Arrowroot can be frozen and thawed with impunity and Arrowroot is the most neutral tasting starch thickener. The downside is Arrowroot is pricier, and it's not a good thickener for dairy-based sauces, turns them slimy. Bottom line freeze stock and thicken with flour when ready to use, or use Arrowroot to thicken before freezing. Hope this helps those who had the same disastrous results I’ve had, thawing frozen gravy thickened with flour.

9 users found this review helpful
Reviewed On: Nov. 4, 2014
Spanish Rice Bake
This was excellent! I made a few adjustments, only because of what I had in my pantry. I used 2 (10oz.) cans Rotel diced tomatoes with green chilies (mild) instead of the diced tomatoes, green pepper, and chili sauce (I omitted the sugar). In an oven safe, covered skillet, I browned the beef (97% lean), with the onions, and then added the rest of the ingredients (except the cheese), covered and cooked until the rice was done. Uncovered, sprinkled with cheese and placed the uncovered skillet in the oven until the cheese was melted and slightly browned. Garnished with sliced scallions (didn’t have cilantro) and sour cream. Everyone loved this, even the Grandkids, who asked me to make it again, really-really soon… lol Next time I’ll double the recipe, the little bit of leftovers was great the next day... but left me wanting more!

1 user found this review helpful
Reviewed On: Sep. 22, 2014
 
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