Kojak Profile - Allrecipes.com (13013846)

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Kojak


Kojak
 
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Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 16 reviews
Salad Stuffed Shells
Five stars for this being a FANTASTIC presentation idea!!! But for the actual stuffing recipe..... blah. Made it but didn't care for it, so made my own pasta salad my way. Chunks, (not slices) of salami, ham & pepperoni, chunks of swiss & a yellow cheddar cheese, diced roma tomatoes (pat dry with paper towels), diced English cucumbers (keep skin on), black olives, and diced red onion. Marinate it all in Zesty Italian dressing overnight. Stuff shells before serving. As for the romaine lettuce; garnish the platter with it ..... that way guests can grab a piece themselves IF they want it! Sliced pepperoncini's are a nice addition too for some zing, using some of the juice added to marinade! Ultimately... I would suggest using "YOUR" favorite salad recipe, whether it be egg salad, ham salad, tangy broccoli cheese salad, chicken salad, tuna salad, crab or seafood salad, antipasto, etc. Just remember to add some "crunchies" in the stuffing, such as the cukes and onion; or try celery, diced carrots, water chestnuts, radishes or red and/or green peppers, broccoli and/or cauliflower. Kidney beans or black beans sound like a great addition, too! Next time for a pot luck I am doing a combination of a few different varieties for guests to choose from! :) Thank You Micki, you are so creative!!! Tip: Cook shells al dente and rinse in cold water, then leave out to fully dry, before stuffing. Makes it a easy & clean job!!!

1 user found this review helpful
Reviewed On: Jan. 25, 2015
Scott's Coast-to-Coast Famous Chicken Wings
This was Lip Smackin' Good! But FIFTEEN minutes is a bit long to keep the chicken wings in the deep fryer at 375 degrees..... they were a bit chewy to me. TEN minutes only and they were perfect!!! They were done enough after 5/6 minutes, but the skin was perfectly crisped at ten minutes. FOR ALL of you who skip this recipe because the Publisher failed to mention whether it was written for "Mild vs. Medium vs. Hot"..... I found this as written to be a Mild-Medium Heat. YOu can read in the author's notes how to make it Hotter. Speaking of..... by the way, adding vinegar to the recipe has nothing at all to do with making it hotter, just gives it an extra tang!! YUM YUM!!! I always add vinegar to my wing sauce.... even in the mild version.

2 users found this review helpful
Reviewed On: Jan. 13, 2015
Barbie's Tuna Salad
So if you are here, then you were like me, in a desperate search to find the best ever tuna salad recipe! Well.... Tried this and it is NOT it! I finally found it, took 20 years, so I came back here to give you all my report and share the recipe. I do not have it posted, because I don't ever post recipes, but it is as follows: WORLDS BEST TUNA FISH SANDWICH! 2 cans (5 oz) drained solid white tuna fish, 2 cans (5 oz) drained light tuna fish, 1/3 cup of mayo (or more to taste), 1 heaping Tbsp. sweet relish, 1 heaping tsp. Dijon mustard, 2 Tbsp. Chopped celery (optional), 1 heaping Tbsp. minced onion ( optional), kosher salt and freshly ground black pepper to taste. Blend well then evenly spread over four slices whole wheat bread, top with lettuce & tomato, if desired, then top each sandwich with another slice of bread. Enjoy! I have a RUNNER UP recipe that comes from a Whole Foods deli clerk! APPLE CRANBERRY TUNA SALAD! Chunk light tuna, mayo with canola oil, diced celery, diced apple, dried cranberries, chopped walnuts, diced red onions, lemon or orange juice, salt, pepper, parsley, garlic powder, dill. You figure out the ratio's.... it's not that hard! And YES, always drain your can of tuna!! I use Granny Smith apple but you can use a sweeter one. Taste great with the green though! If I ever use red then I sub the cranberries with green seedless grapes! I am only giving this awful recipe above five stars,, so that my feedback will go up top so you people can read it!

0 users found this review helpful
Reviewed On: Dec. 2, 2014
 
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