Rob Profile - (16177204)

cook's profile


Home Town:
Living In: Livermore, California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Vegetarian, Gourmet
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Recipe Reviews 6 reviews
Stuffed Portobello Mushroom Caps
This was good, but I agree with other reviewer. It was a little dry. I didn't follow the recipe exactly. Of course we modify to what we have on hand right? :) First off I took the stems out and cleaned the mushroom "gills". I then salted the mushroom caps and put on a baking sheet to precook at 350 deg. I chopped the stems and sautéed the stems with some garlic and small shrimp just for a minute to incorporate the garlic. I put the shrimp mix into a bowl with my imitation crab, some parmesan cheese and panko bread crumbs. I added a Tbspn of mayo and some peppered gouda cheese (had no mozzarella). After the mushrooms were in oven for about 10 mins I took them out and dryed them off as they had sweat out a lot of moisture. I then took my stuffing and mounded it into the caps. I topped the mound with some more panko and sprinkled with olive oil. I baked for about 30 mins and finished with a quick broil to brown the top. Next time I will use Mozzarella and more mayo for moisture. Overall very good.

3 users found this review helpful
Reviewed On: Apr. 20, 2014
Chicken Parmigiana
Very good recipe, although I made a few changes. I bought boneless chicken breasts. I cleaned the fat, etc. I butterflied the breasts in half. Then i pounded them between a sheet of plastic until they are about 1/3" thick. Then salt, pepper. Dip in egg, then Panko bread crumbs. Bake 30 mins, turn over, bake another 10 (I think this is about 10 mins too long) Once they were slightly brown, I followed the directions of sauce, cheese, then bake. It was one of the best chick parm i have ever had. Raves from my dinner guests. I meant to take a pic but no one could wait to eat after smelling my dinner. I served with a side of zuchinni sauteed in onion and garlic, and garlic bread.

3 users found this review helpful
Reviewed On: Jun. 5, 2012
Glazed Corned Beef
this was really delicious. It was sweet but very yummy. I will make it again

1 user found this review helpful
Reviewed On: Apr. 3, 2012

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