Chas Profile - (13105870)


Home Town: Brooklyn, New York, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Low Carb, Healthy
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Zeppole
  • Zeppole  
  • Kitchen Approved
  • Sfingi
  • Sfingi  
  • Kitchen Approved
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Recipe Reviews 14 reviews
Craig's Cocktail Sauce
I'm not one of these people who changes absolutely everything and then gives a rating based on my concoction rather than the original recipe. This cocktail sauce is GREAT just as written! Lots of things depend on personal taste and cocktail sauce is one of them so I made a couple of changes to suit MY taste but as I said, it's definitely five stars as written). I couldn't find a 36 oz bottle of ketchup, 32 was as close as I could come so I used that, but didn't make any adjustments to the recipe. After tasting it I decided it needed a little more horseradish for my taste so I added an extra tablespoon. I used A-1 steak sauce and Lea & Perrins Worcestershire sauce and Louisiana Hot Sauce (15 drops per the recipe, which gives it a pretty good kick along with the extra horseradish I added. Play with the hot sauce until you reach the temperature you like. Thanks, Craig for a great cocktail sauce recipe.

6 users found this review helpful
Reviewed On: May 19, 2012
Grilled Sea Bass
I made this tonight for my wife because I don't eat least I didn't eat fish until I tried this! It was awesome! I don't know that I'm a fish lover, but I am now a sea bass lover! I made it exactly as written but shortened the grilling time by one minute per side (grilled for 6 min per side). Next time I will make more of seasoning mix and cover both sides of the bass with it rather than just sprinkle it on. The seasoning was perfect. Thank you for introducing me to sea bass!

4 users found this review helpful
Reviewed On: Jul. 26, 2011
Mouse's Macaroni and Cheese
Outstanding Mac & Cheese! I made it pretty much as directed except that I cut back on the dry mustard. I also added some grated Parmesan cheese (I think you could add just about any cheese you have in your fridge and it would just make it better). I agree with others who have said not to add more macaroni. If your liquid is too soupy, you may have overcooked the macaroni. The six minutes suggested in the recipe may even have been a bit long. You want it firm but not crunchy. It will continue to cook in the oven and soak up some of the liquid. You can also leave the caserole in the oven longer and that will thicken it as well without affecting the taste at all. I sprinkled some broken up pieces of thinly sliced deli ham on top after it had been in the oven about 7 minutes. The ham browned nicely, added wonderful extra flavor and made the presentation more interesting.

2 users found this review helpful
Reviewed On: Jul. 17, 2011

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