Andytofu Profile - Allrecipes.com (1670464)

cook's profile

Andytofu


Andytofu
 
Home Town:
Living In:
Member Since: Nov. 2001
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 15 reviews
Fish Chowder
Chowder was wonderful--some of the best soup I've ever made! Used cod as called for (diced when partially frozen)and did add some diced carrot (for color), dash of dill, and some Minor's clam soup base for extra flavor. Shared with a friend who absolutely loved it. Can't wait to make it again for company.

2 users found this review helpful
Reviewed On: Dec. 11, 2009
Liver and Onions
Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.

108 users found this review helpful
Reviewed On: Oct. 17, 2007
Grecian Pork Tenderloin
Used this recipe (with a few tweaks listed below) and received rave reviews and requests for recipe from everyone at our birthday dinner. Because timing for marinating was limited, I peeled 2 limes and put the flesh into my VitaMix along with 6 cloves of garlic, 2 T dried onion, olive oil, 3 T oregano, salt, a splash of dry sherry, and a tablespoon of peach jam (to cut tartness a bit). Marinated for about 3 hours. The meat was especially tender and juicy and the flavors wonderful. Superb recipe which is adaptable to whatever tweaks cook may need to make.

0 users found this review helpful
Reviewed On: Oct. 4, 2006
 
Published Recipes
 
ADVERTISEMENT

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
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