TsukiKarp Profile - Allrecipes.com (10666492)

cook's profile


Home Town: Corvallis, Oregon, USA
Living In:
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Indian, Italian, Middle Eastern, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Painting/Drawing
  • Title
  • Type
  • Overall Rating
  • Member Rating
Chicken And Apple Curry
Curry Dinner
Meat Pie & Potatoe/Bell-Pepper Medley
About this Cook
My favorite things to cook
I love making quiches and chicken "bakes." Basically, if I can cook it in the oven and leave it alone for awhile, I'm a happy cook.
My favorite family cooking traditions
My great-grandmother made this amazing mac&cheese that used crumpled crackers, onions, and great globs of chedder cheese. My mother and I used to make it together when I was little and I still have VERY fond memories of it.
My cooking triumphs
Just this month I made a perfect cioppino that knocked the socks off of my significant other!
My cooking tragedies
Once, I tried to make a meat loaf while substituting half of the beef with a *tube* of ground turkey that my partner and I found at a grocery outlet. It turned out pretty disgusting and the consistancy was SO mushy. I vowed never to cheapen out on meat again!
Recipe Reviews 19 reviews
Beef Tenderloin with Ginger-Shiitake Brown Butter
I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!

15 users found this review helpful
Reviewed On: Jun. 10, 2008
Yakisoba Chicken
Delicious-- not traditional Japanese, but I found a similar recipe that mentioned that this was an adaptation of a Yakisoba-style noodle dish from the Philippines, so maybe it's not TOO far off. As for the flavor itself, though, I was very impressed. DEFINITELY cut the paste to 1/2 to 1 tbl spoon, and if you can find the chili paste that is a combo chili/garlic paste (same company with the green top, typically found at Asian food stores and sometimes even major grocery stores like Safeway) it's even more delicious. Besides the addition of the chili/garlic, the only other change I made was a few splashes of Mirin (Japanese cooking wine) throughout the stir-frying process. I like the way the Mirin balanced with the soy and spice, so you may want to try that if you have some on hand. Either way, though, a very delicious and well rounded recipe.

0 users found this review helpful
Reviewed On: Jun. 6, 2008
World's Best Lasagna
*Very* delicious! I cut down the time a bit by subing some of the tomatoe ingredients for (gasp!) a jar of marinara sauce, but it tasted great no matter what! Thanks!

2 users found this review helpful
Reviewed On: Mar. 8, 2008

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