JFoodChef Profile - Allrecipes.com (13341913)

cook's profile


Home Town: Yucca Valley, California, USA
Living In: Irvine, California, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books
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About this Cook
I love to cook. Even after a nasty day at work, I love to come home and whip up something delicious.
My favorite things to cook
Pan Fried Stuff
Recipe Reviews 4 reviews
Quinoa Salad with Winter Veggies and Buffalo Chicken Sausage
This recipe was really good. My wife doesn't like buffalo chicken so I used garlic chicken sausage instead and it was great. I will definitely make this dish again.

6 users found this review helpful
Reviewed On: Jan. 7, 2014
Sundried Tomato and Onion Pizza
Wow! This pizza was awesome. It has become my new favorite on this site and I've probably tried 10 others. The flavors went together so well! Normally adding goat cheese to a pizza gives it too much bite and not very much flavor. I couldn't find blocks of provolone so I used Mozzarella instead. The two balanced each other perfectly. I caramelized the onion by using about half the amount of oil suggested and instead just brushed the pizza with fresh olive oil to make up the difference. The herbs on top of the pizza is really what made it. It brought the whole thing together. I will definitely make this one again!

2 users found this review helpful
Reviewed On: Jan. 12, 2013
Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizzas
Like the other reviews, I really enjoyed the flavors of this dish. I did make a fairly substantial change (as shown in the photo). Instead of lavash bread, I used uncooked pizza dough, topped it with all of the ingredients and threw it in the oven. The finished pizza was delicious! Of course, if you're only going to make one pizza, the ingredients should be scaled down to 1/4 of what the recipe calls for.

1 user found this review helpful
Reviewed On: Oct. 29, 2012
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