j Profile - Allrecipes.com (1133264)

cook's profile


Home Town: New Jersey, USA
Living In: New Jersey, USA
Member Since: Sep. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
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Recipe Reviews 53 reviews
Exquisite Pizza Sauce
Just right. A little heat...a little sweet...perfect. I used it on a whole wheat crust with just some mozz and grated parm. I'll be making this again, for sure.

5 users found this review helpful
Reviewed On: Jan. 5, 2011
The Best Potato Salad
an excellent mayo-based potato salad with a nice tangy flavor. made it the night prior and i think that helped punch up the flavor. i used canola mayo to lighten it up (stuff's great. tastes as close to full-fat mayo as you'll ever get). almost the entire batch got consumed...18 guests...everyone tried it...some guests only ate the potato salad. keeper recipe.

6 users found this review helpful
Reviewed On: Jun. 28, 2010
Japanese Style Deep Fried Shrimp
Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.

153 users found this review helpful
Reviewed On: Dec. 3, 2009
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Cooking Level: Intermediate
About me: I work in natural foods and my passions are… MORE

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