one man Profile - (10603934)

cook's profile

one man

one man
Home Town: We, Wisconsin, USA
Living In:
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Charity Work
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One man with son.
About this Cook
I've always loved to cook but it was never a priority in life. Things have changed and cooking has very much become a priority.
My favorite things to cook
I seek to make things that are good for you, taste great and can be made fast and easy out of more commonly available things in the kitchen.
My favorite family cooking traditions
Cooking my wings for famly and friends (someday I may post this), thanksgiving (need we say more), chilli in the winter, vegetable soup, chicken and rice soup.
My cooking triumphs
See traditions, when something goes well I do it again :).
My cooking tragedies
Cooked to death dried chicken and potato chilli ;).
Recipe Reviews 3 reviews
Lobster Bisque
NatalieMac - If you're going to use the broth created by cooking the lobster make sure you don't add salt. I cooked a whole lobster using the recipe from this site which calls for adding 1 TBSP of salt per quart of water. Adding that broth to this soup nearly got me sick it was soooooo salty. I also have a larger family so if I were to do this again I would look at doing double the recipe without doubling the lobster.

5 users found this review helpful
Reviewed On: May 14, 2012
Mustard Oil Dressing
Great base recipe with a beautiful pink color. I like the ratio of vinegar, olive oil and vegetable oil. I prefer a bit of a vinegar punch. I add a honey mustard to sweeten it up a bit, a little more than a pinch of garlic and onion salt and then I crack fresh pepper over the salad at serving time to taste.

4 users found this review helpful
Reviewed On: Jul. 9, 2008
Julie's Chicken Salad
Fantastic recipe. I made a few changes: 1. Baked Chicken 45 Min @ 350 with walnuts next to chicken in a big toaster oven. 2. While that was cooking I prepared the rest of the salad and put it all in a bowl except the mayo. (didn't mix it yet). When finished in the frig it goes.3. Let the chicken cool until you can handle it, cube it and then toss it in the bowl with the mayo (I used half the recommended mayo). Mix and EAT!

30 users found this review helpful
Reviewed On: Oct. 5, 2007

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