firechef Profile - (16541179)

cook's profile


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Living In: Vancouver, Washington, USA
Member Since: Nov. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing, Wine Tasting
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Cooking gourmet "Sreet Food" at Events.
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Recipe Reviews 6 reviews
Lemon-Pepper Salmon II
Have made it this way for many years on a cedar plank on the BBQ. Only difference is that I add a sprinkle of Dill Weed!

0 users found this review helpful
Reviewed On: May 28, 2014
Omelet in a Bag
Was ok, but 13 minutes is too long, I can make the regular way in a fry pan in about 5 minutes and the veggies are COOKED, not raw.

0 users found this review helpful
Reviewed On: Apr. 26, 2014
Baked Denver Omelet
Grandma used to make this about 60 years ago and I followed in her footsteps. I make it in a deep cast iron fry pan cooking shredded potatoes until nice and crisp, then adding eggs etc. and put in oven. After it sets, I top with more cheese, red & yellow thin sliced bell peppers and let finish. Oma used to call it a FARMERS BREAKFAST and so do I. Fresh spinach and other fresh veggies mixed into the mixture is fantastic, let your tastebuds guide you! Be aware though that mixture will at least double in size, so make sure you have a VERY DEEP fry pan or fry potatoes first, layer them on bottom of deep baking dish and add rest of stuff, works as well!

34 users found this review helpful
Reviewed On: Jul. 6, 2013
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