Corinne

Cooking - Week Ending 10/11/08

• made these several times. The key is plenty of cilantro & extra sharp Cheddar.

• started out following the recipe and didn't like the chicken mixture. Very boring. Add garlic powder, black pepper, butter, & a lot more Red Hot sauce. That brought it closer to the Buffalo Chicken Dip I make all the time. Dressing mixture was pretty good. I'm sure I added extra cheese (gorgonzola).
• decided to make wraps like the Chicken Salad Wraps above. Layer of shredded Cheddar, layer of chicken mixture, top with dressing. Wrap & roll. Spray with Pam & brown both sides in non-stick skillet.

• 2 jars Trader Joe's Masala Simmer Sauce
• 2 lbs. peeled raw shrimp
• 1 lb. cooked spaghetti

• Porterhouse & Sirloin marinated in Montreal Steak Seasoning for a day or so. Broiled.

• followed the recipe exactly. Made a day ahead to chill for 24 hours.
• EXCELLENT!!! Fancy schmancy dish to keep in mind in case a rich person hires me to cater a meal. :-)

• recipe said that other cheeses could be substituted for the blue cheese. I had some feta that needed to be used so I subbed it. Couldn't even taste the cheese. So I ended up using the rest of my Gorgonzola - that definitely zipped it up. I guess the Feta was too mild.

• made for Shana's baby shower brunch.
• changes I made to the recipe:
• 1/4 cup butter instead of 1/2 cup
• plain feta
• Penzey's Greek Seasoning
• fresh mushrooms
• 3/4 cup milk instead of 1 cup
• 5 extra large eggs instead of 4
• 2 frozen deep-dish pie shells, pre-baked for 10 minutes
• mixed all ingredients together instead of layering. Mixed in most of cheddar, sprinkled small amount on top, as directed.
• Turned out great with all the changes.

• 2nd dish for Shana's shower
• 12 Puff Pastry Shells - prebaked with top & insides removed.
• 1 dozen eggs scrambled with Penzey's Sandwich Sprinkle & chopped tomatoes - about 2 too many eggs
• cooked, crumbled bacon in bottom of shells
• scoop of scrambled eggs
• sprinkle of Cheddar
• Knorr's Bearnaise Sauce on top. Used 2 packets - too much sauce.

• used Spare Ribs instead of Baby Backs because of cost. I much prefer Baby Backs.
• Marinated ribs in Sweet Baby Ray's BBQ sauce for 24 hours.
• Baked wrapped in foil for 6 hours or so at 250º.
• Brushed with more sauce & broiled for a few minutes

• doubled recipe. 1 lb shrimp, 2 6 oz cans crab, 8 oz bay scallops
• made sauce today. Will cook & add to pasta tomorrow.
• not very happy with this recipe. Lemon taste was very strong. Tried adding Parmesan & cream cheese to get rid of some of the flavor. Still not thrilled. As much as I love Saffron & seafood, I won't be doing this one again.

• by Seth's request.
• made this many, many times. It's in the regular fall/winter meal rotation.

• a bit labor intensive. Didn't seem to have the Wow factor I look for.

• good, rich, fudgy yumminess
• one problem I had was: the top layer of fudge didn't stick to the 2nd layer. Maybe press it down harder the next time. There will be a next time!

• followed recipe except for subbing strawberries for papaya
• chilled for way more than the 4 hours called for - all liquid never did absorb into cake. Cake was floating in liquid! Maybe poke holes in the cake before adding liquid the next time.
• Topped with real whipped cream & slices strawberries. Just about any fruit would taste good with this cake.

• helped Shannon with this cake for a friend's birthday.
• used 32 oz. Oreos instead of 20 oz.
• use deep, deep pan in order to fit all layers.