Heidi Profile - Allrecipes.com (19677587)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2011
Cooking Level: Expert
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Chicken a la King I
We thought this recipe was a keeper for sure! Very hearty comfort food! I know some get very critical when one changes a recipe then rates it, but, after reading MANY reviews I made several small changes that worked for us. The method is basically the same just changed and/or omitted some ingredients. 1) cooked up some boneless skinless ckn thighs & breasts sprinkled with some season salt & garlic powder in oven @ 375 for about 25 min. 2) used 1 large tub fresh sliced mushrooms & sauteed them with 2 finely chopped shallots & 2 cloves garlic, pressed--omitted green pepper entirely per lots of reviews. Plus it just didn't sound right! 3) only used about 1/4-1/3 c. flour 4) used 1 c. half-n-half & 1/2 c. 1% milk & added 2 T. dry sherry 5) used 1 1/4-1 1/2 c. ckn broth--use 1 1/4 c. 1st then the rest to thin out sauce to desired consistency, if needed 6) used about 1-1 1/2 c. frozen peas in lieu of green pepper, omitted pimento since almost every review I read said they omitted. Added 1/2 jar coarsely chopped roasted red peppers instead--YUM! Added the peas, chicken and peppers at the same time at the end. Served over hot buttered egg noodles--Yep, it was good! Will definitely make again

0 users found this review helpful
Reviewed On: Jul. 24, 2013
Pasta Pomodoro
We really liked this dish! After reading many reviews I decided to double the sauce (sort of) except the balsamic vinegar. I used 4 C. fresh roma tomatoes, maybe 2-2 1/2 C. ckn broth, kept 2 T. balsamic as original recipe cuz it's VERY strong/tangy, 10 cloves of garlic (we like garlic), a VERY small onion & just a dash of red pepper. I needed to add a little salt, too. Everything else the same (I think). I needed to simmer for about 15-20 min. so it would cook down and not be so "soupy". Added toasted pine nuts at the end--YUM!! NOTE: Next time I will make sauce 1st then cook pasta. Right after draining I'll add to sauce. My angel hair was completely stuck together since it sat & could only use about 80% of it. Most will have to tweak to their liking. Will definitely make again!!

3 users found this review helpful
Reviewed On: Jul. 13, 2012
Turkey Veggie Meatloaf Cups
Made these last night & they were a hit with the whole family!! The only reason I gave it 4 stars, instead of 5, is because after reading many reviews I made these changes: 2 lbs. turkey (after reading reviews I realized there was too many veggies to meat ratio), 2 pressed garlic cloves, 2 eggs, 3 T. Worc, 2 T. Dijon, S/P & 3/4 C. Italian bread crumbs (not a fan of couscous). I had to cook for 45-50 min. as well. This is a wonderful base recipe to tweak to your liking!! Will DEFINITELY make again--thx!!!!

12 users found this review helpful
Reviewed On: Sep. 26, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me:

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States