Max Einhorn Profile - (13875401)

cook's profile

Max Einhorn

Max Einhorn
Home Town: Middletown, Pennsylvania, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Italian, Southern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I am a freshman at Temple University in Philadelphia and I'm a film and media arts major. I am an independent filmmaker and have quite a few short films under my belt:
My favorite things to cook
Seafood, vegetarian dishes, Italian dishes
My favorite family cooking traditions
Italian, Seafood, Eggplant dishes
My cooking triumphs
Seafood and being able to create great dishes from whatever is in the kitchen.
My cooking tragedies
None to date thankfully.
Recipe Reviews 4 reviews
Crispy Fish Fillets
This was great because it was quick and easy for me to make for my girlfriend and little cousin. I bet it would be just as good and much less calories if you fried it just with the eggs and mustard mixture without the potato flakes. My mother does the same thing with Eggplant and I'm willing to bet you can do it with this recipe too.

0 users found this review helpful
Reviewed On: Dec. 12, 2009
Raspberry Vinegar Chicken Breasts
Some of the ingredients I found hard to find but I substituted the RASPBERRY VINEGAR for a combination of CRANBERRY SAUCE and BALSAMIC VINEGAR and CREAM CHEESE for the WHIPPING CREAM. Noice!

5 users found this review helpful
Reviewed On: Dec. 12, 2009
Louisiana Shrimp Casserole
As a vegetarian, I am very big on fish. We didn't have all the ingredients but I though SUBSTITUTING CREAM CHEESE for sour cream and CONDENSED SHRIMP BISQUE for the CREAM of SHRIMP SOUP was an interesting idea and it definitely made this dish really delightful and wonderfully rich. I would definitely recommend serving this over crackers and in taco shells for appetizers or a potluck. Of course, it also makes a great dinner and the short prep time is always helpful. Next time I'm definitely going to try to spice it up so it can live up to its Louisiana name.

0 users found this review helpful
Reviewed On: Dec. 12, 2009
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Cooking Level: Expert
About me: I am a freshman at Temple University in… MORE

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