LAperson Profile - (136172)


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Member Since: Mar. 2000
Cooking Level: Expert
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Recipe Reviews 6 reviews
Chef John's Baked Eggs
This is absolutely delicious. But if like me you are picky about exactly how your egg is cooked, it is much easier to control the egg if you poach it and then pour the other stuff (hot) over your perfectly cooked egg. My leftover marinara sauce had some sausage in it which was a great addition. It is no longer "baked" eggs, but it is still wonderful.

0 users found this review helpful
Reviewed On: Jun. 29, 2014
Sue's Oatmeal Macadamia Nut Cookies
I refrigerated the dough for 24 hours and it is still a big sticky mess. No way it can be cut. It's very liquid. The cookies spread out in a thin sheet that covered my whole cookie sheet. In spite of being so thin it took forever to even begin to get done. I like soft cookies so usually will go a little under the time. I added about 8 minutes as it was still batter at 10 minutes). I measured everything precisely. Lots of times I guess on salt or vanilla but I actually used a measuring spoon as this was a first time recipe for me. If anything I was expecting my batter to be dry as my eggs were very small. I did not melt the shortening or do anything like that. I thought the taste was just okay. One thing that may have hurt - I chopped my nuts in the food processor so they were in mostly small pieces. I put in more than 1/2 c. also. None of this should have made it thin. I couldn't really taste the macadamian nuts at all unless I came across a big piece. I think next time I'd use a tried and true oatmeal cookie recipe and just add the nuts to it.

0 users found this review helpful
Reviewed On: Feb. 16, 2014
Tex-Mex Enchiladas
I was shown how to make Tex Mex enchiladas by a woman from San Antonio of Mexican heritage - about 30 years ago. The only difference was in the directions. My mentor dipped the tortillas in the heated chili sauce to soften. Sometimes I use my own chili (if I have any leftovers).

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Reviewed On: Feb. 5, 2014

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