rachelguerrero1740 Profile - Allrecipes.com (1973991)

cook's profile

rachelguerrero1740


rachelguerrero1740
 
Home Town: Islip Terrace, New York, USA
Living In: Central Islip, New York, USA
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
All my favorite recipes I've found here on Allrecipes.com. A few of our favorites include: Baked Chx Nuggets (tersa); Bud's Potato Salad, (Diana); Florentine Artichoke Dip (Stephanie S); 7 LAYER TACO DIP (Sue Case); Caramelized Baked Chx (Sandy); BEER BUTT CHX (Barrie Tapp, a friend told me "I should kill you for making chicken skin so good!"); Cheesy Chicken Pot Pie (chris); Chicken and red wine sauce (Robin); NORTH CAROLINA-STYLED PULLED PORK (Doug), Charley's Slow Cooker Mex Style Meat (Charley Bishop); MARINADE FOR STEAK I (kat); American Lasagna (rosemary Stoker); LAYER TORTILLA PIE (Karen c greenlee) AND THE ONE THAT STARTED IT ALL: CLASSIC SPANISH SANGRIA from Beth Campbell.
Recipe Reviews 19 reviews
Chef John's Salt Roasted Chicken
Roast chicken is my Sunday dinner-type comfort food. This is especially easy and turns out "elegant" with the thyme gravy. I think what makes it so juicy is that the salt makes the skin like a seal - it locks the juices in while it roasts, and leaves the skin perfectly crispy. The beauty is that you can make any gravy or side dish to go with this chicken; its only spice is salt, which goes well with everything! :D Score!

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Southern-Style Pork Chops
Very good. I'll lay off the extra salt next time, and maybe even go easy on the soup mix. Overall, these were very good and I liked the sauce a lot!

0 users found this review helpful
Reviewed On: Dec. 16, 2012
Fra Diavolo Sauce With Pasta
Made this again the other night, but for the first time for my boyfriend. Yummy! We ate the whole pot and ended up in a food coma haha. I think the trick is using the seasoned oil as the base of the sauce after the shrimp is cooked.

3 users found this review helpful
Reviewed On: Jan. 15, 2012
 
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