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Recipe Reviews 5 reviews
Simple Garlic Shrimp
I had an accidental incident as I cooking other dishes at the same time, so my shrimp was cooked pretty much at the point and flipped when I had to add the garlic, so added in 1/2 garlic (and I had at least 10 cloves minced) with the shrimp knowing that a minute or two at medium heat will still give garlic flavor without the garlic bite that raw garlic has.Me and my SO prefer undercooked/raw vs burnt and detest overcooked shrimp. I added the caper brine to the lemon juice as suggested but me and my SO LOVE capers so I added in about a table spoon of medium sized capers. I then cooked through the garlic and added butter until saucy as my fresh pasta (Brand name found in refrigerated section) angel hair cooked, and so I added the pasta to the sauce with the garlic, parsley and caper mixture with added butter...then added in the already cooked shrimp as I took it off the heat. The fresh cooked pasta still had some of the water because I took it out of the pot with tongs which loosened up the sauce but still stuck to the pasta enough and then added back in the half coated garlic shrimp and tossed. End result, pasta covered with flavor with perfect ratio of shrimp to pasta (about .75 to 1 lb shrimp with 9 ounces of fresh brand name angel hair) garlic and caper ratio. Again we LOVE capers, so for us to add in whole capers was not to say this recipe isn't delicious - but a perfect recipe for people to use as a base and adjust accordingly to taste a it's quick and fast.

3 users found this review helpful
Reviewed On: Jul. 8, 2013
Gourmet Mushroom Risotto
Made this tonight to accompany a roasted garlic stuffed colossal shrimp wrapped in pancetta... I used the revised/recommended amount of making the mushrooms only 1 pound instead of 2 and was just right. I did 1/2 lb crimini sliced, 1/4 lb oyster split but caps intact, and 1/4 lb shiitake sliced. I made changes like adding in fresh thyme and chives, about a tablespoon or so each, when I sauteed the mushrooms. I used stock instead of broth. I also salt and peppered the mushrooms when I sauteed them to have the water drawn from the mushrooms when I sauteed. I added the rest of the thyme and chives (again, about a tablespoon each) right after I added the mushrooms and cheese. I had some Grana Padano cheese and low on my block of Parmesan, that I did a half and half mix, freshly and finely grated. Do not use "green tube" fauxnparmesan for this recipe. My SO (boyfriend) and I did not find this bland by any means. If anything we were quite pleased with the fact that there was so much mushroom punch in flavor but not overpowering and the texture so creamy. I read the recipe and not the comments before I went shopping that I do have another LB of mushrooms to use, and when shopping seemed excessive. I'm actually fighting making another batch of risotto where I originally was thinking stroganoff! For those that found bland, split herbs in half and use when sauteeting the shrooms w/ s&p. Only used 36 oz of stock to reach al dente which is subjective to rice and taste.

1 user found this review helpful
Reviewed On: Jun. 10, 2013
Quick and Easy Green Chile Chicken Enchilada Casserole
I too treated this as a base recipe and found reading the reviews and the suggestions very helpful. I did a few things differently such as I slow cooker braised about three pounds bone in chicken thighs and drumsticks (quarters were on sale) and removed skin and extra fat and braised with 8 ounces of salsa verde, one can tomato & green chilis, one ancho chili, one guajillo chili, minced garlic, diced onion, cumin, ground coriander, and 1 can chicken broth on high for about 4 hours, cooled and shredded. The braising liquid was so tasty after, I cooled, defatted and froze for the next time, as there will be a next time! For the filling my additions were as many did, adding in enough sour cream to bind, 2 chipotles in adobo sauce minced, about half can diced tomatoes I had left over from my guacamole, chopped cilantro, garlic and onion powder, cumin, 4 ounce can of green chilis, and half a can of black beans and layered with wheat tortillas as we're not big fans of corn tortillas. I also used a Mexican four cheese blend mixed with Monterey. This was a hit with me and my boyfriend as I prefer creamy yet savor dishes and he likes very spicy savory. So for him he ate with a splash more of the salsa verde and chipotles. Also, in reading comments about it being too saucy, I used salsa verde and spread enough to cover the meat layer. I found this keeping it moist but not runny. I used a 9" round casserole dish which conformed nice to the 6" tortillas tearing as needed.

0 users found this review helpful
Reviewed On: Sep. 17, 2012

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