RedCook Profile - Allrecipes.com (16104169)

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RedCook


RedCook
 
Home Town: New York, New York, USA
Living In:
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
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About this Cook
I try to cook things as closely to the original recipe as possible. I think that increases the usefulness of my reviews and, to be honest, I don't have the cooking creativity yet to make big changes. It is fun to see what others say to look out for and what changes they have made to their dishes as it serves as inspiration to become a more experienced cook!
My favorite things to cook
Huevos Rancheros and Candied Yams.
My cooking triumphs
Thanksgiving sides are my specialty.
My cooking tragedies
Chicken adobo. It was a recipe from a magazine and it had too much vinegar in it. Intensely sour.
Recipe Reviews 6 reviews
Miso-Glazed Salmon
I am so glad that I found this recipe! It tasted great! I didn’t make any changes to the main ingredients, but had to leave out the basil garnish since I didn’t have it on hand. I was only able to marinate the salmon in the fridge for an hour instead of 2 so I can only imagine how much tastier it would be! Also, I ended up cooking it in parchment as that’s how I like to cook my fish. This recipe is definitely going into the regular rotation.

0 users found this review helpful
Reviewed On: Jan. 15, 2014
Quiche Supreme
The only tweaks I made were that the chopped ham that I found in the grocery store came in 8oz packets and I couldn’t figure out what I could do with the remaining 4oz so my total ham equaled 16oz instead of the 12oz in the recipe. Also, instead of 1 tablespoon of green bell pepper, I just chopped up half a green bell pepper. That being said, the recipe was really good! It’s always a good sign when you’re mixing the ingredients and you find yourself thinking, “Oooo… this is going to be tasty!” It is a great brunch item and can serve as a quick dinner if you freeze the second pie. The only thing to note is that my cooking time was a bit longer than the stated 55-60 minutes. It took me ~70+ minutes for the center to become firm and over 165 degrees (the suggested temperature I found on the internet – I use my food thermometer for everything). When I inserted a knife in the middle at 55 minutes it was definitely still liquid.

0 users found this review helpful
Reviewed On: Jan. 7, 2013
Zesty Slow Cooker Chicken Barbecue
This was really delicious and will definitely be added to my Sunday slow-cooking rotation. I used raw chicken instead of frozen. I cooked on high for 3 hours, shredded the chicken, and then slow cooked for an additional hour on low per other reviews. Delish! I didn't change any of the ingredients. I used KC Masterpiece Original for the BBQ sauce and Wishbone Italian dressing.

1 user found this review helpful
Reviewed On: Nov. 5, 2012
 
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