cook's profile


Steve A.
 
Living In: Omaha, Nebraska, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian
Hobbies: Hiking/Camping, Camping, Reading Books, Music, Wine Tasting
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Chicken Cordon Bleu Balls
Artichoke & Spinach Dip Restaurant Style
Tomato Chicken Parmesan
About this Cook
I'm a college student learning to cook things I want to eat.
My favorite things to cook
So far I like anything that's a challenge but not too challenging. I like recipes that are fun and often will add something to a recipe to make it more personal.
My favorite family cooking traditions
Modern American family with the common Taco Night on Thursdays, Pizza (Take-out)Night on Sundays, Eat-out night on Wednesdays, and a mother who would cook all other nights. Over time we got in a scheduled routine of what we'd be eating. Mostly American cuisine with smatterings of Mexican cuisine. Nothing too complex when growing up, but I'm changing that as I get more interested in cooking.
My cooking triumphs
Have yet to make someting I didn't want to eat.
My cooking tragedies
Water splashed in hot oil! Always a good time!
Recipe Reviews 7 reviews
Chicken Cordon Bleu Bites
I'm a big fan of Chicken Cordon Bleu and finding this recipe gave me a new view on the dish. I used fresh ground chicken and instead of diced ham I used cubed ham. I wouldn't recommend this unless you keep the cubed ham out and instead put it with the cheese and make the ball around it. This is more of the tradition Chicken Cordon Bleu roll-up and that's why I did it. However, I also made some with the ham mixed in with the ground chicken and made it the way the recipe suggests. Doing it this way is also very enjoyable, but I recommend sticking with the reciped and dicing the ham and not using the bigger cubes as mentioned before.

7 users found this review helpful
Reviewed On: Nov. 5, 2007
Artichoke & Spinach Dip Restaurant Style
I enjoyed making this dip. I used part of this dip to make some stuffed mushrooms. I took the rest of the dip and served it in a plain bread bowl that went well with the dip itself. This style of serving is highly recommended for parties. Easy to make if prepare correctly.

1 user found this review helpful
Reviewed On: Nov. 5, 2007
Tomato Chicken Parmesan
Amazingly easy recipe. Chose to do three breasts with a double dipping of Parmesan breading. I recommend if you like the parmesan breading for the chicken. Served with Fusilloni noodles. The large noodles complemented the large chicken breasts. Ended up using sauce used to cook chicken to dress the pasta. Recommend for bigger family event.

1 user found this review helpful
Reviewed On: Nov. 5, 2007
 
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