Chef Eeyore Profile - Allrecipes.com (1929876)

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Chef Eeyore


Chef Eeyore
 
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Member Since: Jan. 2003
Cooking Level: Intermediate
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Recipe Reviews 31 reviews
Lime Chicken Soft Tacos
With a few minor changes we really loved these tacos! The things I did differently were: I doubled the amount of sauce and used the juice of 2 limes in it, I omitted the oregano entirely, and I topped the tacos with shredded cheese, shredded (raw) cabbage, diced tomatoes, chopped cilantro and a little bit of homemade Baja Cream (mix 1/4 cup mayo + 1/4 cup light sour cream + 1 tablespoon fresh lime juice + 1/2 teaspoon finely grated lime peel & chill till the flavors meld)..... Some of the reviewers said their chicken didn't have much flavor, but if you double the sauce like I did and cook it for the full time stated in the recipe (so the chicken has a chance to brown to a nice caramel color), then it has plenty of flavor. Soooooo yummy!

25 users found this review helpful
Reviewed On: Apr. 11, 2011
Traditional Reuben Casserole
This tasted just like a reuben sandwich and my husband said it was even better!! :) I used deli corned beef and had them slice it about 1/2" thick, which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides, there are no onions on a reuben sandwich), I used LIGHT sour cream instead of regular, and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy, I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping, I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter, then sprinkled them on top of the cheese... Oh, and I sprayed the foil w/PAM before covering it, to keep it from sticking... YUM! YUM! I will definitely be making this again!

19 users found this review helpful
Reviewed On: Mar. 15, 2011
Greek Chicken Pasta
Wow, this was AMAZING!!! If you like Greek Salad, you will LOVE this pasta! Both my husband and I thought it was even better than most of the pasta dishes we've had at nice restaurants. I would give it 10 stars if I could.... I made it in my electric skillet and I changed a few minor things. First off, I only used 1/2 pound of pasta. We like our pasta to have more sauce and less noodles and since it's just the two of us, this worked out perfectly. It was nice and moist and it still made enough for us to have leftovers the next day. I used penne pasta, which is our favorite.... The other changes I made were: I used a yellow onion instead of red, I used a can of diced tomatoes (drained) instead of the chopped tomato, I added about half of the artichoke marinade along with the artichokes (for more flavor and liquid), I added 1/2 cup sliced kalamata olives (this made it REALLY yummy!) and I used double the amount of feta cheese (1 cup total). I added 1/2 cup into the sauce and cooked it a little longer than what the recipe stated, so it melted down somewhat and made almost a cream sauce. The other 1/2 cup I sprinkled over the top of the pasta/sauce mixture before serving it... I'll definitely be making this again and again and again!

38 users found this review helpful
Reviewed On: Feb. 22, 2011
 
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