lak Profile - (15420073)

cook's profile


Home Town: California, USA
Living In: Rome, Emilia-Romagna, Italy
Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests:
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    By: Dana
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Recipe Reviews 3 reviews
Chef John's Baked Eggs
I give this recipe 5 Stars!!! It is really good!!! This was also easy to make! For fun I added fresh tomato, red pepper and green onion minced and added to the marinara sauce. I used a very simple marinara sauce. I tried making a low calorie version with no olive oil and nonfat plain yogurt instead of the cream. It was still awesome!!! Watch this carefully and make sure the yolks don't cook too much. My husband loved this and told me to add this to my list of great recipes! I will definately make this again! Thanks Chef John!!!

9 users found this review helpful
Reviewed On: Feb. 11, 2013
Dessert Crepes
Wonderful recipe! Our family raved and wanted seconds! As one reviewer suggested, let the batter sit at room temperature for about an hour. Great idea! I doubled the recipe, and every single crepe was perfect! I used Pam cooking spray only for the first crepe. If you have a good unscatched fry pan, you'll have success! I used a small ladle to scoop the batter in the pan. The batter will be thin. That creates a nice thin delicate crepe. After pouring the batter in, pick the pan up and swirl the batter around. Use medium high heat. The edges will start to turn a light brown. Stay next to the a few exercises in between each crepe! These cook fast! 30 seconds on the first side and approx. 20 on the next side. I used a hand mixer to blend all of the ingredients together. I used 7 eggs when I doubled the recipe because they were extra large. Did not use vanilla, as some reviewers suggested. The flavor is already perfect! Omit the sugar if making these for a main dish crepe. I filled the inside with vanilla pudding, rolled the crepe, zig zagged a string of chocolate across the plate, put a spoonful of raspberries then a dollop of whipping cream and for the final touch....sprinkle some powdered sugar! It was a huge crowd pleaser! I even transported all the ready made ingrdients in separate containers, including the crepes, and they did not stick together! Warmed in oven for a few minutes.....toppings....PERFECT!!!!!

1 user found this review helpful
Reviewed On: Jan. 22, 2013
Classic Rice Pilaf
This is an AWESOME RECIPE!!! I doubled the recipe and used (Knorr) chicken boullion granules and water instead of the broth. I only needed half the salt. Did not add saffron, and cooked it 45 minutes, plus the 10 minutes rest, covered. I topped the rice with a mushroom, vegetable sauce. I only had the "dollar store foil", so I doubled it....and everyone wanted seconds and thirds! I will definitely make this again!!!

1 user found this review helpful
Reviewed On: Nov. 14, 2012

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