kriegerji Profile - (19278918)

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Home Town: St. Paul, Minnesota, USA
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Member Since: Sep. 2011
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Broiled Tilapia Parmesan
So easy and on-hand ingredients. I like the idea of adding a little paprika. This sauce was so good we were dipping our bread in it! A keeper.

0 users found this review helpful
Reviewed On: Apr. 2, 2013
Oven Scrambled Eggs
Really, really good and easy. I used about a quarter less butter. Also, I think the cooking time depends on how big your pan is and how deep the egg mixture is. I cooked at 375 degrees and it took about twice as long as listed.

1 user found this review helpful
Reviewed On: Mar. 24, 2012
Chicken Pot Pie IX
Here's how I MADE it a 5 star: 1. In my humble opinion, some diced Russet potatoes are an absolute MUST in a chicken pot pie, so I diced up 2 small ones (peeled) and added them to the vegetables and chicken to boil. Don't add the peas with the other items to boil. They will get too overcooked and lose their bright green color. Instead, I add them frozen right into the baking pan before covering with the sauce. Also, I added a bay leave with the water before setting to boil. 2. I did not use celery salt but instead used some of my favorite chicken enhancing herbs: rosemary and thyme. I added these to the onions and butter half way through their cook time. One of my go-to spices is "rosemary powder". It's basically pulverized dried rosemary, nothing else. Just a pinch is what I used. I think I used about a teaspoon dried thyme. 3. Before adding the flour to the onions/butter, I added some dry white sherry and cooked it for about 3 minutes. White wine would be good too. 4. This didn't necessarily make or break the recipe, but I cooked the pot pies in greased muffin tins and WOW were they good. Each pie had a nice flaky browned crust. I had leftover chicken mixture, so I put it in a casserole dish with the remaining pie crust pieces casually laid over the top.

5 users found this review helpful
Reviewed On: Jan. 22, 2012

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