MARIAN Profile - Allrecipes.com (1246658)

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MARIAN


MARIAN
 
Home Town: California City, California, USA
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Member Since: Sep. 2002
Cooking Level: Expert
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Hamburger Pie with Garlic Mashed Potatoes
Banana Bread V
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Recipe Reviews 12 reviews
Mushroom Spinach Omelet
This is really quite good. It's more of an omelet/fritatta hybrid than a true omelet, though, because the ingredients are incorporated in to the egg mixture. I had an 8 oz container of sliced mushrooms and a bag of wilting baby spinach that needed to be used. I also had all of the other ingredients on hand, so decided to try this for dinner. The thing is, I don't use egg substitute, so I just used real eggs. 4 large eggs can be used for the 8 oz of egg substitute listed in the recipe. Because I had so many mushrooms, though, I just doubled the recipe and cooked this is in an extra large skillet - that means for a standard 8 oz container of mushrooms you'll want to use 6-8 eggs. I used 6 because that's all I had left. Everything else was doubled, as written. It turned out quite nice. The pepper flakes gave it a nice little kick without being too spicy. Be sure you chop up the onions, mushrooms and spinach in to small, even pieces. Don't toss them in whole. This is a good, simple and FAST dish for any meal. I ate my portion with a little sour cream and additional shredded cheese. This would really work well if you've got little bits of other vegetables or even proteins like leftover chicken that need to be used up. If you're having trouble getting the top to finish cooking without burning the bottom, consider placing it in a pre-heated oven

4 users found this review helpful
Reviewed On: Apr. 6, 2013
Pat's Mushroom Saute
Very good! I've made this a few times and I've found a good shortcut to the garlic and oregano is to use some garlic butter (see recipe by Denyse on this site), something I keep on hand all the time. With that, I've got the garlic, butter and herbs in one. When I make some dishes, such as pot roast, I've also taken to using a mix of veggies, with an 8oz container of sliced mushrooms and some frozen harvest veggies. I saute the frozen veggies first for a few minutes, then toss in the mushrooms for the last 15 minutes. The garlic butter also comes in handy to serve with dinner rolls or bread sticks.

2 users found this review helpful
Reviewed On: Jul. 28, 2012
Chicken Pot Pie IX
I made only a few modifications based on some of the reviews. It is disturbing to me (and rather wasteful) to create a broth and then throw it away just to add canned broth later. WHAT??? First, I cooked three large chicken breasts whole with the veggies and 4 cups of chicken broth that I had on hand (I usually make my own broth/stock and freeze it for later use). This way, I could put away half of the cooked chicken and broth for another meal the following day. After the chicken was cooked, I saved the broth for use in the gravy. For the gravy, I doubled everything and added garlic powder as I cooked the onions. Other than that, I followed the recipe as written. It was wonderful! Doubling the gravy was essential, I think. This is also a great way to use leftover chicken. If that's what you've got, just cook the veggies in your broth for a few minutes before setting aside and continuing. Don't waste your broth... use it. It adds plenty of flavor.

5 users found this review helpful
Reviewed On: Apr. 9, 2011
 
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