Panda1208 Profile - (12416428)

cook's profile


Home Town: Shirley, Long Island, New York, USA
Living In: Douglaston, Queens, New York, USA
Member Since: Apr. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Wine Tasting
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Recipe Reviews 3 reviews
Broccoli Cauliflower Casserole
Easy. Amazing. Comfort food. Make sure you get to the gym for the day you eat this! -I used egg whites instead of whole eggs. -I topped it w Panko breadcrumbs seasoned with dried herbs instead of croutons and put more cheese on top of the topping! -I used Earth Balance buttery spread instead of butter. -Next time I will try with Daiya non dairy cheese. Would really be excited to make this dish vegan and taste as good or even close. Gotta figure out what I can use instead of eggs and mayo. THUMBS UP!

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Chickpea and Chicken Curry
I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom, cloves, cinamon, cumin seeds, corriander seeds toasted and ground) extra curry, more black pepper and chopped cilantro in the pan, not only for garnish. I chopped up a few fresh very hot cayenne peppers too. (Too many to use up this summer!!) I used 1/3 can of diced tomatoes and a few small fresh plum tomatoes to get a nice sauce rather than only ketchup (I omitted) and water. At the end I stirred in about 1/3c low fat plain yogurt. I served with jasmine rice. Delish. No way would the recipe as written have enough spice and flavor. I noticed a lot of recipes on here are very base and simple and someone who knows there way around the kitchen can really jack them up to awesome!

21 users found this review helpful
Reviewed On: Oct. 31, 2011
Cheesy Creamed Spinach
Absolutely delicious. A few problems with the recipe though. #1 problem- 3 bags of spinach is not going to fit even in the biggest skillet. I used a giant pot until it wilted down then I finished the recipe in a deept skillet. #2 problem --For the beginner in the kitchen (not me) the measurement "6 slices of shredded provolone cheese" was not exactly accurate. How much is a slice? 1oz? Less? Not sure. You can't shred a slice of cheese either. LOL. Cups or ounces would be better or else it gets intimidating for someone to not know how much to actually use or doesn't know how to eyeball yet. If you've made creamed spinach before, not so scary since you know what it looks like while cooking. Otherwise more accurate measurements are better. I used about 9oz cheddar and parm combined. #3 problem--1 1 and 1/4c of liquid is too much. I used 1c heavy cream 1/4c half n half. The spinach is literally floating (albeit in a yummy cheesy garlicky sauce). I had to add a TBSP of flour to thicken the sauce. I would cut it down to 3/4c or add little by little to see as I go. I tried to squeeze as much water from the spinach but maybe that's why its too liquidy. I should have squeezed harder! This is a great base recipe to experiment with different cheeses and lower fat liquids and great for low carb dieters. YUMMM. Sorry about the critique on the actually recipe but I feel like no one should be afraid to cook and inaccurate recipes can easily scare a beginner.

31 users found this review helpful
Reviewed On: Sep. 7, 2011
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