YOCHI Profile - Allrecipes.com (18056399)

cook's profile


Home Town: Casselberry, Florida, USA
Living In: Orlando, Florida, USA
Member Since: Dec. 2004
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Indian, Middle Eastern, Healthy, Quick & Easy
Hobbies: Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
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Recipe Reviews 7 reviews
Cajun Red Snapper
HOLY SMOKE! I cooked this in a stainless steel pan, and it smoked the house up pretty good. Wouldn't recommend if you can't ventilate. Otherwise, I cooked it as written, and it was a wonderful blackened fish. I always have all these ingredients on hand, and will be making this again and again. Thanks!

0 users found this review helpful
Reviewed On: Aug. 26, 2008
Broiled Scallops
Really easy, fast and delicious! Served over plain large pearl couscous, husband wouldn't shut up about how good it was! Textures went great with the large pearls. I did make it stove top, adding the lemon last, and cut the garlic salt a little (not a big salt person). Added paprika for color. Will make again anytime scallops are on sale! Better then restaurant, and cost me only 6 dollars total for the scallops, everything else was in my pantry.

1 user found this review helpful
Reviewed On: Aug. 18, 2008
Thai Pineapple Chicken Curry
this is almost exactly like my favorite thai dish from the thai house in orlando called "crazy meat". it can be made with chicken, pork, beef, shrimp, tofu or just plain veggies. i reccomend scaling this recipie down to 3 servings, but then adding a full can of bamboo shoots, 8oz can of pineapple, and full bell peppers/onion. i also added unsliced mushrooms and next time will add thin cut carrots. i like this dish REALLY spicy, so i added some red curry powder to taste. cut your meat into super thin strips. i like to use the soupy remains to pour over rice like a rice soup...the soupier the better. id say this made about 6 large servings after i scaled to 3.

1 user found this review helpful
Reviewed On: Aug. 19, 2006
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Cooking Level: Intermediate
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