Carlos Profile - Allrecipes.com (12737976)

cook's profile

Carlos


Carlos
 
Home Town:
Living In:
Member Since: Dec. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Korean BBQ Chicken Marinade
Great recipe ! I needed a replacement recipe for Korean bbq when my local Korean store closed and was lucky to find this one. I added some minced garlic(4 cloves) and sesame oil(tspn) as some have suggested and my results were over the top !! I marinated my chicken thighs for 24 hours (added some sliced onion as well for marinade) and grilled them on high heat on my gas grill making sure I got some "char" on them for that added flavor. Just make sure you don't walk away from the grill too long as the sugar in the recipe will cause burning.Served my sliced thighs over white rice with green beans sauteed in a blazing hot cast iron skillet with a little vegetable oil and a splash of sesame oil for that added asian twist ....good eats !

1 user found this review helpful
Reviewed On: Dec. 18, 2013
Scallops with White Wine Sauce I
Great base recipe ...I recommend doubling the sauce as some suggested.I subbed chicken stock for the vinegar and added 2 tablespoons of minced garlic which I believe this sauce demands.I did not broil the scallops ...I saute'd them as I normally do by getting them as dry as possible and sprinkling sea salt and fresh cracked black pepper on them before browning them in a grapeseed/butter mixture in a VERY hot stainless pan for 1 1/2 mins per side to a golden brown on each side. Served Scallops over rice pilaf and drizzled cream sauce over them garnished with fresh chopped parsley. Amazing dish ...

0 users found this review helpful
Reviewed On: Sep. 25, 2013
Chantal's New York Cheesecake
This is a great cheesecake ...... I baked mine using the "waterbath" as I do all my cheesecakes which prevents cracking.Stuck to the original recipe.I also do not leave it in the oven for all those hours which I believe would cause some moisture loss(residual heat). I simply remove it from the oven and waterbath and place the springform pan on a wire cookie grate to bring down to room temperature.After it's cooled it goes into the fridge overnight ....done ! No offense but if your cheesecake "cracks" you either did not use a waterbath or you wayyyy over beat it.

2 users found this review helpful
Reviewed On: Aug. 13, 2012
 
ADVERTISEMENT

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States