Steph Profile - Allrecipes.com (11626099)

cook's profile

Steph


Steph
 
Home Town: British Columbia, Canada
Living In: British Columbia, Canada
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean
Hobbies: Gardening, Hiking/Camping, Reading Books, Music, Painting/Drawing
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Recipe Reviews 6 reviews
Jay's Signature Pizza Crust
This is now my go-to pizza crust! I had a "friendly" competition with my cousin (a chef at an Italian restaurant) over who makes the best home made pizzas. Let's just say it was close to a very embarrassing moment for him! The first few times I made this I was worried about the timing, but if you top the pizzas you can leave them out for an hour or so with no damage before popping them in the oven (the weight of the toppings seems to "hold" the crust down so they don't over proof and the crust rises up a bit around it to make a good food handle!). Also, I find sliding them off the pans for the last 5 minutes of cooking time helps crisp the bottom, then I put them on wire racks to avoid soggy bottoms! Awesome!

0 users found this review helpful
Reviewed On: Apr. 8, 2015
Fish Tacos
So good! So so good!! We absolutely love the sauce. I make these with shrimp usually but the fish was lovely, too! The first time I made these I battered the shrimp but as we do not have a deep fryer I did it in a large pan. Came out a bit fluffy (I over battered....) but was a hot mess (the stove and air in my house). Also to reduce the calories (if you are into that sort of thing, I am not usually!) I have made the sauce and marinated shrimp in a bit of olive oil, lemon juice, salt, pepper, and garlic and grilled them on skewers. AWESOME!!!!!!! Combine with Chef John's tortillas and you will never eat from a food truck again.

0 users found this review helpful
Reviewed On: Apr. 8, 2015
Megan's Granola
We make this by the tub! My husband's absolute favourite and the way we start our day, every day. I double the cinnamon and vanilla, but that is just a personal preference. One thing I would suggest to the granola newbies out there - follow the cooking directions. The first time I made it I had never made granola before and cooked it, and cooked it, and cooked it, trying to achieve the golden brown crumbly appearance you get at the market. Does NOT HAPPEN!!! Cook it for the time in the recipe!!! It seems wet, but when it cools it all comes together to make a beautiful crunchy breakfast!!

1 user found this review helpful
Reviewed On: Apr. 8, 2015
 
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