Tom from Philly Profile - (10209291)

cook's profile

Tom from Philly

Tom from Philly
Home Town: New York, New York, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Kugel
  • Kugel  
    By: Ann
  • Kitchen Approved
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Original Steak Tartare
Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef.

15 users found this review helpful
Reviewed On: Jan. 9, 2009
Slow Cooker Chicken and Dumplings
A little bit better than just ok, but after 5 hours of cooking, mine looked like canned cream of chicken soup with chicken breasts in it. To me, this should have been a lot thicker. I'd try it again, but would use low sodium/low fat soup, add fat free half-and-half instead of water or chicken broth, and would probably add some carrots and celery, and maybe mushrooms. Would also cube the chicken beforehand. Maybe add a slurry or tapioca to thicken. I liked it, but overall it was a bit watery, salty and fatty for my taste and health (due to canned soup).'s about as easy as can be. And I'm amazed that biscuit rolls actually taste better as dumplings. Never would have figured that!

0 users found this review helpful
Reviewed On: Aug. 24, 2008
Baked Zucchini Chips
I shouldn't give this recipe 5 stars because these things are so addictive, but I'm giving it 5 stars because these things are so addictive. For me, thinner is better...they're crispier, and I put the cut zucchini on paper towels first to absorb as much liquid as possible.

2 users found this review helpful
Reviewed On: Aug. 24, 2008

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States