Home Town:
Living In:
Michigan,
USA
Member Since:
Jan. 2009
Cooking Level:
Expert
Cooking Interests:
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian
Hobbies:
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I was fortunate to have a mother that was a fabulous cook and a father who would only purchase the finer cuts of meat. Mom was German and Dad was Italian, mom could cook anything and it always had outstanding flavor. I learned everything I know from her and cooked with her as I was growing up, she is now in her 80's and enjoys my cooking especially when I am making some of her recipes. Thanks to my mom, I love to cook.
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Peanutty Pork Kabobs
I cant get over how this combination of ingredients make such an outstanding merinade. I used pork from center cut chops because that's what I had, it was still a tender choice of meat. I followed the recipe with no substitutions or alterations otherwise. These carmelize just beautifully as they cook on the grill due to the ingredients in the sauce. I did melt the peanut butter in the microwave for 30 seconds to make more liquid so it would mix better with the other ingredients. It does have a bite due to the red pepper flakes so if your tastebuds are delicate that way, you may want to cut it back a bit. I thought the balance of flavor was devine! This is going in the Grilling line up as a permanent addition at my place. My whole family gives this 5 stars.
5 users found this review helpful
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Reviewed On:
Aug. 15, 2011
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Lemon Mushroom Herb Chicken
I'm giving this one 4 stars for flavor. I followed the recipe as written and added a package of fresh mushrooms, sliced. I dont know if it was because I used regular broth instead of condensed but my sauce was way too runny. Next time I may omit the broth or use much less,I like a thicker sauce like gravy. Otherwise it turned out good. I definately liked the flour seasoning (coating).
3 users found this review helpful
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Reviewed On:
May 21, 2011
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Maple-Glazed Pork Chops
If you want this dish to really sing please be sure to use thick chops (boneless or bone in) and "real" all natural maple syrup! This dish comes together nice, though to some it may seem like a lot of steps, but worth it! If you follow the directions everthing will fall in place with the timing. I did not use even close to the amount of brown sugar as suggested, it would have been too much for my 4 boneless loin chops. Instead I sprinkled what I felt was a fair amount covering each chop. Nice flavor, not too sweet and a crisp coating after the brown sugar bubbles under the broiler. Top with the glaze and you have a great dish! I served with steamed carrots and broccoli and jasmine rice. YUM!
9 users found this review helpful
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Reviewed On:
Mar. 7, 2011
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