SH0NI Profile - (1973412)

cook's profile


Home Town:
Living In: Moo Town, Washington, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Hiking/Camping, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Lacey Lou (again)
My Lacey Lou
About this Cook
My favorite things to cook
from scratch lasagna, new and exciting vegetarian dishes (to impress and change the minds of my two meat-eating men...hubby and son)
Recipe Reviews 19 reviews
Artichoke Chicken
I followed Jim F's advice and sauteed onion and mushrooms in butter, a pinch of red pepper flake, and garlic, spinach on bottom followed by seared chicken breast, topped with onion/mushroom mix, marinated artichoke (which I chopped fine), then sprinkled with cooked and chopped bacon (per DH's opinion)..then I topped with mayo/parm mix and some italian breadcrumbs. They loved it (can't speak for myself as I am vegetarian) but they have very good taste. Thank you for the recipe :) This one is a keeper!

1 user found this review helpful
Reviewed On: Nov. 20, 2013
Easy Meatloaf
This was a great base recipe. Using two pounds of g.b., I did what others suggested with the worcestershire, sauteed onions and a red bell pepper in lots of butter with garlic. I was out of milk, so I used a bit under a cup of chicken broth instead and added another egg to make up for the milk. I also added 4 pieces of cooked, chopped bacon. A dash of nutmeg to the topping. My guys liked it...being vegetarian, I didn't try it, but if my men like it I know it must be good. Will be keeping this one :) Thank you for sharing! Also, I formed a loaf on a sheet (makes for easy removal of grease) and cooked at 350 for about half an hour, and another half hour at 365, let sit for about 10 minutes before serving.

2 users found this review helpful
Reviewed On: Sep. 24, 2013
Spanish Rice
This was a good jumping off recipe where flavors are concerned. What interested me the most was the method of cooking the rice. I used veggie broth, added much more seasonings, substituted 2 cans of mild green chili for the green pepper and instead of tomatoes I used tomato sauce. Perhaps these changes had something to do with the fact that it took the 15 minute cook/15 minute rest twice before my rice was cooked through? I had the rice for breakfast this morning and it was delicious again :) Thank you.

0 users found this review helpful
Reviewed On: Jul. 17, 2013

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