t-rex Profile - Allrecipes.com (13297446)

cook's profile


Living In:
Member Since: Apr. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Gardening
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About this Cook
I love to "play" with food. I like to combine different things together and experience the whole mixture. My mom let me "play" in the kitchen and I always enjoyed the creative and serving sides of cooking for others. My greatest joy is when someone is surprised that I cooked a meal they honestly enjoyed.
My favorite things to cook
I love soups and stews, but I always enjoy a hearty roast. Most of my cooking is centered around heart "healthy" kinds of things, but sometimes I just have to have a good four cheese macaroni & cheese ;)'
My cooking tragedies
I once reduced the main ingredients of a recipe but forgot to reduce the spices. I added way too much Chinese 5-spice and ended up throwing the entire meal in the trash. To this day my wife won't eat anything with 5-spice in it :(
Recipe Reviews 11 reviews
Hungarian Noodle Side Dish
I made this dish according to the recipe given and it turned out very well. The noodles weren't over done and it was very tasty. By way of greater clarification, I would add the following to the instructions: Cook the noodles to al dente (4 min. in my case). Dissolve the chicken bullion cubes (I used "Better than Bullion") in a 1/4 cup of boiling water. Cook in covered slow cooker on high for 3 hours, or until onions are just crisp and cheese is light brown. Note: If this is served as a side dish (we ate it as an entree) it's probably much more than 10 servings.

0 users found this review helpful
Reviewed On: Nov. 16, 2014
Overall the recipe was very good. I have two changes that should be made. The recipe calls for a 1-1/2 quart casserole dish, I couldn't fit all the ingredients in my 1.5 Liter (slightly larger) dish. Also, it would be better if the eggplant were "salted" and compressed (closes pores) before baking. Eggplant absorbs a lot of liquid due to its porous nature and leaks it as it cooks. My ratatouille dish was very "soupy". Also, the eggplant should be browned, literally. The texture of the eggplant is typically "soft", raw or cooked. I served this dish with grilled chicken breasts. But even with all this criticism, we enjoyed the dish and I would make it again, albeit with the changes I described. Thanks for your offering!

1 user found this review helpful
Reviewed On: Sep. 18, 2013
Chicken Pot Pie IX
Excellent recipe. Beginner's note: the pie crust needs to be thawed before it can be used as a cover. :0

3 users found this review helpful
Reviewed On: Dec. 29, 2010

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