crimmy Profile - (10173328)

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Home Town: Port Huron, Michigan, USA
Living In: Detroit, Michigan, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
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Recipe Reviews 24 reviews
Marinated Wild Salmon
Made some changes due to items on hand and personal preference: 1 T garlic powder instead of fresh (I know, who runs out of garlic?!) 3 T fresh basil and one 1 T fresh parsley (chopped) instead of cilantro Doubled the green onions since I had some to get rid of. Marinated over night in a gallon ziploc bag, approx. 28 hours. Grilled on a cedar plank. It was fabulous. My picky partner who says "don't add anything to fish" raved about it. Thank you for the great base recipe!

1 user found this review helpful
Reviewed On: Jun. 26, 2014
Baked Maryland Lump Crab Cakes
This recipe was delicious. The texture of the crab cakes was just right, and they were golden brown on both sides. I used a freshly homemade Old Bay seasoning recipe, and it did overpower the crab flavor a little bit. I would recommend cutting it down to 1 teaspoon if using homemade Old Bay. I also used one egg instead of the egg substitute. I sprayed the pan and the tops of the cakes with olive oil before cooking, and once again after turning. For those who have trouble finding Old Bay, look in the fresh seafood section of your grocery store. It is often found there instead of in the spice aisle. All of the markets near me carry Old Bay. `

2 users found this review helpful
Reviewed On: Nov. 10, 2013
Paprika Pork Chops
This was so easy and very good! I had to make a few changes. I did 1 tsp. butter and 1 tsp. olive oil. Instead of seasoning the pork chops as indicated, I used Paul Prudhomme Pork and Veal Magic and kosher salt. Since I discovered I was out of sour cream, I used fat free Greek yogurt instead, which worked just fine. Finally, after topping the chops with the kraut, I srinkled them with 1/2 tsp. caraway seeds each before broiling. It was absolutely wonderful.

3 users found this review helpful
Reviewed On: Feb. 10, 2010

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