Dave Wo Profile - Allrecipes.com (13765142)

cook's profile

Dave Wo

Dave Wo
Home Town: Porter, Texas, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Southern, Low Carb, Healthy, Quick & Easy
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Antipasta squares
Caught a whopper
About this Cook
Found out in middle age that I really like to eat food that tastes good. In addition, I discovered that I really like making it taste good. You can talk to anyone about food, doesn't matter their politics, religion or color of dog. Everyone likes to eat!
My favorite things to cook
Gumbo, Jambalaya, slow cooked Boston butt roast, fish stew...mmm...getting hungry...
My cooking triumphs
Biscuits - my first experience trying to make southern style biscuits was using Bisquick and they turned out like little hockey pucks. I spent the next several weeks making batch after batch and now I can make a good batch of biscuits like your granny used to (or still does) make.
My cooking tragedies
Slow cooking a large rack of ribs and forgetting about them. They were on the grill for 9 hours instead of 4 and turned into rib jerky.
Recipe Reviews 6 reviews
Sausage, Peppers, Onions, and Potato Bake
Great dish and a definite keeper! I cut everything in half except for the potatoes, spices and liquid. I also added a package of sliced Bella mushrooms. Next time I think I will add some grape tomatoes and use andouille sausage. Thanks for this comfort food excellence.

26 users found this review helpful
Reviewed On: Nov. 21, 2010
Shrimp with Tomatoes and Feta Cheese
Excellent and simple recipe. Probably would have been worth 5 stars if I had the fresh ingredients that the recipe calls for. As others have suggested, I used 2 cans of diced tomatoes (w/garlic and herbs), 2 tbl Italian seasoning, 1 tbl dried oregano, pinch of red pepper flakes and 1 lb of frozen, peeled shrimp. Sauteed it all together while the angel hair pasta was cooking and served with homemade sourdough bread. ...mmm, mmm, good!

2 users found this review helpful
Reviewed On: Jan. 14, 2009
Antipasto Squares
Wow, this is great! The peppers are an absolute must. I didn't change a thing about the recipe. I didn't precook the bottom shell. The only problem I had was probably one of inexperience. The bottom crescent roll dough did not reach to the side of the 9 x 13 dish. I layered the ingredients on top of the dough and when I poured on the eggs, they ran to the side of the dish. Next time I will extend the layers to the side of the dish (overlapping the dough) so that the egg mixture will stay internal to the squares. This one definitely goes in the recipe box.

1 user found this review helpful
Reviewed On: Sep. 11, 2008

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