Valerie's Kitchen Profile - (1638450)

cook's profile

Valerie's Kitchen

Valerie's Kitchen
Home Town:
Living In: Chino Hills, California, USA
Member Since: Dec. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Wine Tasting
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Lets cook it!
Lisa's chocolate cake with whipped cream cheese frosting
Whipped Cream Cheese Frosting on a carrot cake
Topped with Cherry Pie Filling
About this Cook
I love to cook, read and share reciepes. However, my family has grown and so I don't cook as much. I would love to find a group of 5 or 6 that would like to have dinner partys maybe pot lucks or even having alternate dinner parties Updated 6/18/11 Now have a dinner group that shares the passion of cooking. It is fun and glad I am part of it. (Two Years Later) Found a cooking club we meet every month and enjoy a meal together.
Recipe Reviews 41 reviews
Salmon Wellington
Another really nice presentation is to boil asparagus for two min then put in ice bath or cold water. Pace on top instead of spinach. Make sure to trim the stock before boil.

0 users found this review helpful
Reviewed On: May 24, 2013
Downeast Maine Pumpkin Bread
Good reciepe as is. I like to butter the pan and dust i with a sugar cinnamon mix. Plus I use vanilla out of habit don't even know if it changes the reciepe.

2 users found this review helpful
Reviewed On: May 7, 2013
Japanese Style Deep Fried Shrimp
Fantastic but there are few tips to ensure resturant quality. First make sure you season shrimp before dredging in flour. Do not try and skip this step by mixing in flour it makes a big difference in shrimp taste. Shake excess flour off and let sit a few to ensure it is dry. Then dip in egg and panko again let it sit 5 to 10 min before frying this help secure the batter to the shrimp and it fry's so nice. You can do the same to pork, beef or chicken make sure you put the meat between a sheet of wax paper or plastic bag and flatten with mallet.

23 users found this review helpful
Reviewed On: Jan. 8, 2012
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Cooking Level: Expert
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Published Recipes

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