Allrecipes Home  >  Community  >  Cooks  >  Dan

cook's profile


Dan
 
Home Town: Kentwood, Michigan, USA
Living In: Stockton, California, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Quick & Easy
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Married, father of 4 boys. I have enjoyed cooking my whole life. I love coming home after work and cooking for my family - my wife doesn't seem to mind either!
My favorite things to cook
Casseroles, slow cooker and more casseroles. In the summer, I enjoy grilling outside on the BBQ.
My cooking triumphs
Tator-tot casserole. This has been my "specialty" for over 15 years. I've also gotten pretty good at baking monkey bread.
My cooking tragedies
I can't seem to make a good cookie, I seem to burn them, even if I take them out of the oven early...
Recipe Reviews 9 reviews
See All Reviews 
Chocolate Eclair Dessert
My mom used to make this for me when I was young, now I make it for my family each Christmas and on other special occasions. I brought this to the in-laws' this year and they all loved it. I don't mess with making my own chocolate sauce, I just use cake frosting and warm it up in the microwave before putting it on the dessert - it spreads easy that way.

1 user found this review helpful
Reviewed On: Jan. 4, 2009
Chicken Tortilla Soup V
Excellent flavor - next time I'll add a tad bit of cornstarch to thicken it up a bit.

0 users found this review helpful
Reviewed On: Jan. 4, 2009
Chinese Spicy Hot And Sour Soup
I've eaten Hot & Sour soup many different times at many different locations. This recipe is better than most restaurants! The only one better is the First Wok in Grand Rapids, MI. Most restaurants use "black fungus" in their Hot & Sour soup, NOT Tiger lily buds - besides, Tiger lily buds are next to impossible to find and black fungus can be found in almost any Asian supermarket. Also to keep the darker color of the soup, use only the egg white - not the whole egg. The yolk turns the soup to a weird color, but doesn't effect the taste at all. This is a great recipe!

4 users found this review helpful
Reviewed On: Jan. 4, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?