liteluvr Profile - (16141969)

cook's profile


Home Town:
Living In:
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Quick & Easy
  • Title
  • Type
  • Overall Rating
  • Member Rating
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 6 reviews
Hollandaise Sauce
I don't claim to be a expert on Hollandaise sauces, but I just made this one as a test run for a larger scale Church Breakfast, and it was great. Made it per the instructions and it was spot on, for my taste buds at least. If you've never made a Hollandaise Sauce before, the parts where it calls to 'whisk', interpret that as 'whisk vigorously'... otherwise you'll wonder if it's ever going to thicken up. Thank you for this GREAT recipe.

0 users found this review helpful
Reviewed On: Feb. 26, 2014
Simple Chicken Brine
Loved this brine! The soy sauce is the key. It gives the chicken a subtle flavor that you can't identify, but definitely notice. This will be my go-to brine for poultry! Thank you for posting this!

2 users found this review helpful
Reviewed On: Sep. 25, 2012
Cajun Crawfish and Shrimp Etouffe
I made this last night following the directions except for substituting freshly cooked diced chicken breast for the shrimp and crawfish (also chicken stock for the shrimp/fish stock). Most of my crew doesn't like seafood, so I made a landlubber version for them. In short, this recipe is excellent. The only things I will do different in my next effort will be to add about 1/2 again as much stock, and cook the etouffe longer, to let the crispy veg get a little softer. Flavorwise, it was right on... but the still crunchy texture of the peppers and celery were a distraction. Also, the only other change I made was to use 1/4 cup unsalted butter in lieu of the veg oil, as I never use oil in a roux. I've always just felt butter gives it a little bit more flavor. All that being said, this recipe is definitely a keeper. I'm already thinking of doing some catfish etouffe based on this. THANKS for posting this.

1 user found this review helpful
Reviewed On: Jun. 16, 2012
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Expert
About me: On August 24th, 2012 on the beach of Wildwood… MORE

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

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