Patty M. Profile - (1986690)

cook's profile

Patty M.

Patty M.
Home Town: Brooklyn, New York, USA
Living In: Long Island, New York, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Italian, Southern, Healthy, Dessert, Kids, Gourmet
Hobbies: Reading Books, Music
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Patty M.
Patty M.
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Recipe Reviews 26 reviews
Chef John's Chicken Riggies
This is a very forgiving recipe. It can easily be tweaked to add or remove ingredients to your taste. I use sweet basil/cheese sausage. My husband doesn't care for olives, so I leave them out and throw some in my bowl if I'm in the mood. I use peppers if I have them on hand, otherwise it's fine without them. I usually have jarred hot pepper rings that I throw in for flavor. I've used both boneless thighs and boneless breasts. Both work fine, but I liked the thighs a little better. I serve this with crusty italian bread and a salad. The leftovers are even better the next day. We always bring them for lunch.

0 users found this review helpful
Reviewed On: Jan. 13, 2013
Momma's McBiscuits
I served these for brunch today to a friend, my 14 year old and hubby. Everyone thought they were good, but nothing to ooh and ah over. Mine looked nothing like the photo. They puffed out like muffins. I baked for 3 minutes less than recipe called for because they seemed well set. I think I could have taken them out even a minute sooner because the biscuits were a little tough. I split the biscuits in half and used one half per muffin cup leaving me with 2 extra biscuits. I also had some egg mixture left over. I used more meat and cheese than the recipe called for and that could be why I had egg left over. But I liked the amount of meat to egg ratio I had. I made half bacon, onion cheese and half ham onion cheese. They were ok and nice for a buffet brunch but I think the recipe needs tweaking. Maybe some sharper cheese or something to liven it up. Overall a decent start and would be a hit for meals where you want something that would please adults and kids. I try this again making my own biscuit dough and experiment with fillings.

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Taco Seasoning I
Really good recipe. I use less salt since I'm on a low sodium diet. I also add a little trick I learned when I lived in Mexico. Just a tiny pinch of unsweetened cocoa powder. You can't taste it but it really adds something. iI double the garlic and onion powder and don't use the crushed red pepper since my son doesn't like it spicy. I also add a little cornstarch so the sauce gets a little thick.

24 users found this review helpful
Reviewed On: Feb. 24, 2010

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