tonytahoe Profile - (10479965)

cook's profile


Home Town: Incline Village, Nevada, USA
Living In: Berkeley, California, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Knitting, Hiking/Camping, Camping, Walking, Reading Books, Music, Painting/Drawing
Recipe Box 3 recipes
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Ricky the Rare Bear
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Recipe Reviews 7 reviews
Shoyu Chicken
Fan-tastic! Really reminded me of Maui. I've made this recipe twice now - first time with all of the optional ingredients and the second time significantly reduced. I broiled my breasts, boiled my marinade, and served with short grain (sticky) rice for true authenticity. My advice: 1) cut the spices in half the first time you make it. They really add a KICK I wasn't expecting. You can always adjust the spiciness later because you will... 2) Boil your marinade for 10 minutes while the chicken is cooking. This gives you a wonderful, slightly reduced BBQ sauce that you can serve with the chicken. Add corn starch carefully to adjust thickness. I will be making this recipe over and over again!

5 users found this review helpful
Reviewed On: Apr. 17, 2011
Artichoke and Spinach Swirls
Made the recipe exactly as written and the filling tasted too bland before baking. Some adjustments are definitely needed. I added maybe half a teaspoon of salt. Don't go crazy with this - parmesan cheese already has salt in it, so don't go adding a tablespoon or anything. To give it some kick, I put in a couple dashes of cayenne pepper. Made it pop nicely. I also added a roasted red pepper, diced up, as some of the other reviewers suggested. The end result tasted great, but not out-of-this-world incredible. Would probably make again. Tips: Use a sharp serrated knife for cutting into 1/2" chunks. Freeze for 20+ minutes before cutting, but don't let it get rock solid as this would adversely affect your baking time. Even if the center doesn't look cooked, as long as the edges are golden brown it is probably done. YUM!

6 users found this review helpful
Reviewed On: Jun. 7, 2010
Apple Cinnamon Muffins
Very good! A touch bland though - add more cinnamon, sugar, and/or some vanilla. Use aluminum baking cups - not paper. Be SURE to spray them down with some pam - these stick like crazy.

3 users found this review helpful
Reviewed On: Jan. 31, 2010

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