Angela Reish Profile - (10650243)

cook's profile

Angela Reish

Angela Reish
Home Town: San Jose, California, USA
Living In: Boise, Idaho, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Indian, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Photography, Music
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About this Cook
I cook to relieve stress. I just need people to eat my food...and now I work from home.
My favorite things to cook
Cream Cheese, Sundried tomatoes, pesto, and butter...all food of the gods
My favorite family cooking traditions
High end food at the holidays
My cooking tragedies
bought this great cookie cookbook from the UK. Some things do not transfer.
Recipe Reviews 11 reviews
Easy Caramelized Onion Pork Chops
Good, but "caramelized onions" are actually something very specific, this is just nice grilled onions. Rather basic recipe - good for a jumping off point

3 users found this review helpful
Reviewed On: Nov. 1, 2010
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
LOVE this sauce. Great recipe, easy to modify to your own tastes, works with figs the best, dried is just as yummy if you don't have the required fresh and subs are fine. Although the star is the Fig sauce with its sweet bursty seeds. How do I make this sauce into a lollipop!

9 users found this review helpful
Reviewed On: Jun. 21, 2010
Oven Kalua Pork
I've made this several times, my family loves it! I'm now making it for a meal exchange I have with some neighbors. Such a cheap cut of pork you can't help but be generous. Easy to modify to your own taste as far as some of the additional seasonings go. And while you can bake it in a crock pot, it sorta changes the flavor and texture a bit. I happen to have lots of the Hawaiian red clay salt - which is out of this world for this recipe. If you don't have the ono salt be sure to use a large granule type salt. I like to pile it on top really thick and then remove it before I shred it - give the "illusion" of a healthier dish. I also recommend wrapping at least two layers of foil around the pork - I think it makes all the difference in the tenderness. (another reason the crock pot does not do quite as good a job - but still tasty) ALSO - the cooked meat freezes well too! Be sure to freeze it with some of the extra juices for when you reheat it!

6 users found this review helpful
Reviewed On: Oct. 2, 2009

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