4Cosmo Profile - Allrecipes.com (12660434)

cook's profile


Home Town: Culver City, California, USA
Living In: Lancaster, California, USA
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Gourmet
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About this Cook
OK, a little about me. My whole life used to revolve around sports until I wasn't able to participate anymore. Then, the transformation began. All my games were replaced with every cooking show imaginable. That added to 40 years of cooking and genes handed down from the greatest cook ever, MOM... and voila! I found I had an incredible palate and have always loved to cook.(and eat). I was about to open a restaurant in the community where I moved to when I bought my house when the local economy tanked. I share my food with the tenants instead and I have created quite a following. I just started teaching a cooking class at the local Center here. GL to all of you and your recipes.
Recipe Reviews 3 reviews
Wassail Punch II
Much nicer hot drink than many ciders. Still, it left many feeling thirsty and needing water.... That's because of the unnecessary sugar. Recipe works better with just cider, fruit juice, sliced oranges with cloves in them and cinnamon sticks.

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Wassail Punch
Tastes better w/o the lemon juice. Curious what happened to the cinnamon sticks in their recipes.

2 users found this review helpful
Reviewed On: Nov. 19, 2011
Quick and Easy Green Chile Chicken Enchilada Casserole
I gave it 2 stars because it didn't taste right as written and I thought had unnecessary steps. First, greasing the dish was not necessary...there's nothing to stick. The first layer is sauce. Secondly, baking the whole breasts adds too much time to your dish and is less flavorful. I dice up the chicken and saute it which is quicker and more of the chicken is exposed to your spices. A carne asada spice is preferred. And as the writer explained, I would pass on any charring and tearing, both unnecessary. Te charring would get lost in the dish and there is no need to tear. Just layer the bottom of the dish with tortillas. Then as directed, layer sauce, tortillas, chicken cheese, tortillas, sauce, etc...3 layers works best and then top with cheese. Finally, I would most definitely leave out layers of sour cream. That much dairy inside this dish is problematic. Dollops on top just before you serve seems to be a better choice. I also like to top with some chopped green onion and diced tomato. Also, I usually bake it about 30 minutes. Everything is pretty much cooked and just needs to be heated some. All this will taste better and save you about half the time. TY and Good Luck.

54 users found this review helpful
Reviewed On: Mar. 26, 2011

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