naludson Profile - (1378028)

cook's profile


Home Town:
Living In: Nashville, Tennessee, USA
Member Since: Apr. 2001
Cooking Level: Not Rated
Cooking Interests: Stir Frying, Asian, Indian, Southern, Nouvelle, Gourmet
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About this Cook
My favorite things to cook
From this website: apple crumble pie
My cooking tragedies
Anything with yeast: it's hard for me to get the water temperature just right when dissolving my yeast. I also get no enjoyment out of kneading dough!
Recipe Reviews 42 reviews
French Toast I
For me, it was perfect measurements for 6 slices of french bread. I agree with other reviewer who said to use butter in the pan for flavor. Perfect taste (I omitted cinnamon and nutmeg).

1 user found this review helpful
Reviewed On: Mar. 5, 2012
Caramelized Baked Chicken
I made a 9x13 dish of boneless skinless breasts. I followed the modifications for the sauce (I too wanted a thicker sauce) by the reviewer named Meredith, except I used only 1/4 c. soy sauce and added 1T sugar to cut the wang from using honey (maybe b/c I used raw honey?). Let the sauce reduce on stovetop while the breasts cook in oven for 15 minutes covered with foil. Remove chicken from oven, mop up any water from the dish, then pour sauce all over chicken and bake uncovered for 20 minutes. Very delicious. If you want an even thicker sauce, reserve half of your sauce rather than pouring over chicken, and continue reducing sauce over stovetop while chicken is baking.

15 users found this review helpful
Reviewed On: Aug. 1, 2011
Cashew Chicken with Water Chestnuts
Very easy, good taste. I will make again. I did not like the gelatinous time I will try using 1 T. cornstarch or omit altogether so that I will have a sauce to use over the rice. Fresh ginger really helped give flavor to what otherwise would have just been salty stir fry.

0 users found this review helpful
Reviewed On: Mar. 1, 2010
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