cook's profile


Shoangore
 
Home Town:
Living In: Seattle, Washington, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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Chicken Breasts Pierre
About this Cook
I'm a university student majoring in Psychology. Living on a tight budget's pretty tough, especially when maintaining a healthy diet. My goal is to find quick, easy and nutritious recipes that I can cook up in a short amount of time to be enjoyed by many people. If I can cook something, then you can too!
My favorite things to cook
I don't really have a favorite THING to cook, but I do have a preferred WAY to cook. I like using the oven a lot, by first cooking the outside of my meats (and even some vegetables) and then putting everything in the oven to finish cooking up. This has allowed my meat dishes to be VERY tender.
My favorite family cooking traditions
Hot pot! Simple and has very rich flavors. Can't beat the soup at the end.
My cooking triumphs
Chocolate truffles, roast lamb and extravagant ice cream cookies.
My cooking tragedies
CHICKEN POT PIES. Ugh. The ones that cost a dollar at your local grocery store. Yeah, I can't cook them at all.
Recipe Reviews 13 reviews
Roast Leg of Lamb with Rosemary
Being short on time, I was unable to marinate the lamb overnight- in fact, I only marinated it for about 2-3 hours before putting it into the oven. I substituted Rosemary (sorry) with Oregano and Basil as I can't really taste the difference anyhow. Halfway through I added a tent, as my roast was starting to look very dry on top. Outcome was amazing- even though I hadn't let it marinate long enough, the meat was very tender. And since there's so much meat, it provided quite a bit of food to last several days- an absolute must for a student with little time on their hands. (The extra juices left in the roasting pan I scooped into a separate bowl to save as sauce, after removing the fat) Also, I put garlic into slits in the meat, and it turned out pretty well. Don't forget to crush the garlic cloves, it'll help diffuse the juices during the baking process.

3 users found this review helpful
Reviewed On: May 17, 2009
High Temperature Eye-of-Round Roast
Tried using this with a different cut, and I have to say, stick with the directions. I will try this again, as I have found a grocery store that carries eye-of-round roast (the place closest to me doesn't carry it). I highly recommend using more spices, as I had problems covering the roast. As other members said, have the fat on top, it really gives it a nice glaze. Next time I will also put garlic cloves into it.

1 user found this review helpful
Reviewed On: May 17, 2009
Baked Halibut Steaks
I used large halibut steaks for this-big mistake. Took much longer to cook. However, the fish turned out beautifully-vegetables were well cooked, deboning process was quick and easy. Halibut is expensive, and so should be prepared with much pomp and show. This recipe certainly does all that. Very easy to prepare, and exceptionally delicious.

2 users found this review helpful
Reviewed On: May 26, 2008
 
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