Leviticus Profile - Allrecipes.com (15050460)

cook's profile

Leviticus


Leviticus
 
Home Town:
Living In:
Member Since: Dec. 2011
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 11 reviews
Chicken Asparagus Roll-Ups
I baked made this recipe pretty much as written, save reducing the lemon and the cooking temperature, and lengthening the oven time (I did put in more asparagus-- but I think that really depends on the product. I use the thin "gourmet" variety because I do not like the large stocks). I thought it was a very pretty, presentable dish, but unlike the others, I was not wowed by the sauce. The second time I made it, I changed it up to a cooked variation of a hollandaise sauce with a bit of mustard . I thought this sauce, along with the provolone was a bit more sophisticated in flavor. But everyone has their favorite sauces and tastes. The basic recipe is great and it can be switched up with various vegetables and sauces.

1 user found this review helpful
Reviewed On: Apr. 14, 2012
Baked Teriyaki Chicken
This is a good basic recipe. Like others, I made changes based on personal preference and taste. I used a Japanese soy sauce that is lower in sodium. Baking takes a lot out of garlic, so I initially put 4 cloves in the doubled sauce recipe. Once the sauce was heated and reduced, I put in a couple more. I also reduced the amount of cider vinegar and replaced the amount with Sake, something I never leave out of any Asian sauces.

4 users found this review helpful
Reviewed On: Mar. 27, 2012
Mexican Baked Fish
I've made this dish a couple of times. It is a great recipe for work nights, as it is easy to assemble, and the cook time is short. I have found it definately works best with a "stronger" flavor of fish such as Mahi Mahi, Thresher Shark, or something of that nature. Just to experiment, the second time I rubbed the fillets down with lime juice, sprinkled with onion powder, and cumin (my favorite mexican spice) then topped with cheese. I also switched up to the blue chips to add a little color dimension. It isn't dinner at the Ritz, but a solid recipe, especially for those who are not crazy about fish. But do not skimp of the quality when it comes to the ingredients, or you won't enjoy the end result nearly as much.

2 users found this review helpful
Reviewed On: Feb. 17, 2012
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States