Cory R. King Profile - Allrecipes.com (1293004)

Cory R. King


Cory R. King
 
Home Town: Seattle, Washington, USA
Living In:
Member Since: Aug. 2002
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian
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About this Cook
My cooking triumphs
Chocolate coated cheese cake (think cheesecake with a dove-bar like coating)
My cooking tragedies
adding cheese to a stir fry.
Recipe Reviews 16 reviews
Spicy Chicken and Spelt Salad
This dish was excellent! The sauce tastes just like something from Trader Joes. I will say I could not find Spelt from our local QFC (which is odd considering they have almost anything). I substituted the spelt for quinoa and like I said, this was great! I think you could easily substitute the spelt for any number of things with good results, say some kind of asian style noodle or even brown rice. I don't think white rice would be as good, especially something with a sweet flavor like Jasmin rice. I'll definitely be making this again, only with Spelt, which I'm hoping exists at Whole Foods...

0 users found this review helpful
Reviewed On: Mar. 24, 2013
Harvest Salad
This was excellent! I used fresh raspberries in the dressing.

2 users found this review helpful
Reviewed On: Jul. 19, 2010
Linda's Lasagna
This was an excellent Lasagna base! I was very skeptical of the cottage cheese, but it worked brilliantly. It melted right in and the whole dish was not the least sloppy--very easy to dish. I did make some adjustments: I added a finely chopped carrot and celery to the onion to make a proper mirepoix. I also used real garlic. I used a 24 ounce can of tomatoes (the stuff in the larger can is usually higher quality in my opnion). In a large pan, I brought the crushed tomatoes, tomato paste, and some olive oil to a high temperature--almost scorching them so as to caramelize some of the sugars. Hindsight I should have also added the sugar as well. Alton Brown does this step under the broiler in your oven--either way, caramelizing the tomato sauce really gives it a deeper flavor. Once I was done browning the tomato sauce, I added white wine to the tomatoes instead of water, and scraped in the brown bits. Then I mixed in the meat & vegetable mixture and let it simmer in a crockpot for an hour. Lastly, I cheated and used no-boil noodles. Next time I'll try a suggestion read in the comments and soak regular noodles in cold water while I'm doing the other steps. All and all I'll be using this as the base for future lasagnas. I had to knock off a star because I dont think it would have been as good had I used water--all tomato sauce should have wine.

3 users found this review helpful
Reviewed On: Dec. 14, 2009
 
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