Cookster Profile - Allrecipes.com (10862265)

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Cookster


Cookster
 
Home Town:
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Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Needlepoint, Gardening, Hiking/Camping, Camping, Reading Books
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Recipe Reviews 17 reviews
Baked Salmon II
I thought this was a great recipe. I don't like fish, so I made it for my husband and a couple of friends. They loved it. I decided to try it, and found it palatable -- a far, far cry from how I imagined salmon would taste. Oh, I did cover it with parchment paper cut to fit the inside of the glass 9 x 12 dish I cooked it in, because I was out of foil. I tried to get the skin off the 2 lb. slab of salmon I cooked, and couldn't do it. It came off very easily after it was cooked, though.

0 users found this review helpful
Reviewed On: Apr. 26, 2014
Butternut Squash Soup II
This is the best butternut squash soup I've made! I doubled the recipe, and followed it exactly. Then I added a big sweet potato, 3/4 tsp garlic powder, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp sweet curry powder, and 1/2 tsp. chipotle ground red pepper. I pureed it with my immersion blender. I plan to serve it with hot beef sausage (smoked sausage with jalapeno and red peppers) on the side because my husband won't eat the soup if I add the sausage to it. I tried it with a bit of shredded parm on it, and it tasted fine, but I don't think the parm added anything to the flavor.

0 users found this review helpful
Reviewed On: Mar. 2, 2014
Perfect Baked Jerk Chicken
I marinated boneless chicken breasts in the oil and seasonings for a few hours. I baked the chicken, with the oil/seasoning mix on it, at 350* for 45 minutes. It was flavorful and my family loved it, including my husband who doesn't like spicy food. The seasoning was mild, in my opinion. Next time, I'm going to buy some chicken with the skin on and follow the recipe exactly.

0 users found this review helpful
Reviewed On: Dec. 20, 2013
 
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