AMCCARNEY Profile - (19947462)

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Home Town: Tacoma, Washington, USA
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Member Since: Oct. 2011
Cooking Level: Expert
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Recipe Reviews 4 reviews
Cajun Catfish Supreme
AMAZING! My other 1/2 said it was one of the best dishes he's ever eating EVER!!You could do so many things with this too... 1) More FISH :O) I would maybe suggest adding a potato and rice to this casserole, but it is good jsut the way it is. Maybe wrap in a tortilla?

2 users found this review helpful
Reviewed On: Apr. 2, 2012
Simply Traditional Lasagna
Of course I can never follow the recipe the way that it's written as they are more used for guidance and ideas. My tweeks... Just after the meat starts turning brown... Season IT! Brown beef is plain and boring and should be soaking up all those flavors while it cooks. I also used more meat, adding an extra 1/2lb of each as my hubby is a meat eater. 2nd- I did drain a little of the grease but left some in the pan and omitted the water. I added the black olives and then almost immediately added the jars of sauce (went w/1 jar Italian Sausage and the other Garlic Veg for a nice flavor combo). I believe for a nice flavorable sauce you need to allow these ingredients to blend together and simmer for at least 1/2 hour which allows the sauce to combine with the meat and tenderize it (a must). Plus the longer the sauce simmers, you will notice it creating it's own moisture for the water you omitted. This was the first I had used dry noodles and I can say I will never go back to boiling them! What a waste of time and noodle breakage. This way worked perfectly with regular lasagna noodles. I used a 24oz of Ricotta as I was making a large dish and also added a mix of Italian Blends of chz in the layering. Turned out DELISH!! Best I've ever made. It was nice and thick- not runny or goopy...which I give thanks to the the dry noodles. Also note: Many other vegs would be great inthe dish: peppers, onions, mushrooms, spinach, zuchinni, etc. It's a keeper! ;)

14 users found this review helpful
Reviewed On: Mar. 20, 2012
Spicy Garlic Lime Chicken
I totally went off on a beaten path with this one. One thing led to another and next I knew I had a casserole. Where I started wrong was pulling boneless ckn thighs instead of breasts, BUT IT TURNED OUT SOOO DELISH!!! It's a must share... After cooking the thighs as directed in the recipe, I cut them into chunks letting them shred the was they wanted. I sauteed 1/2 each of a red, yellow, and orange pepper. Threw in a 1/2 can of black beans, corn, and jalapenos letting them saute in a little of the seasoning mentioned in the recipe as well as a squirt of lime until peppers were just tender... The I took a box of Zatarain's Black Bean and Rice and stirred it into my veggies (cooking as directed on the box w/ less water). While the rice was fluffing, I decided to make a cheese sauce out of Hollandaise. Now this is the secret, as the hollandaise was starting to thicken I added pico de gallo style salsa to it, cilantro and mexican style shredded chz (can't tell ya cup measurements as I just added a little bit at a time until I reached the desired texture). cooked until chz was melted and hollandaise was thickened. Then I pulled out my casserole dish and stirred in the ckn and my rice creation, topped it with my chz mixture and popped it in the oven at 375* for about 20 mins, turned my oven on to broil LO and hit the top layer for a sec to make the chz layer just lightly browned and bubbly. Topped with some grn chives and ate with tortillas... REALLY WORTH A TRY!!!! SOOOO YUMMY

1 user found this review helpful
Reviewed On: Feb. 21, 2012

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