QAEDON Profile - Allrecipes.com (18059623)

QAEDON


QAEDON
 
Home Town: Portland, Oregon, USA
Living In: The Dalles, Oregon, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies:
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Arg, maytee! Pirate Festival in Portland, Oregon
Alaska Canned Salmon Carbonara
About this Cook
I cook lunch for my office in an electric skillet, microwave oven and toaster oven. They each pay me a little something every month. No one complains. Some can be very picky eaters. No onions for one! No seafood for the other! Another one, I just give up on: No carbs, no fat, no beans, no onions... I just give her scrambled eggs and fake sausages before she goes on her 6 mile lunch run... she'll die before any of us will.
My favorite things to cook
I am a bbq extraordinaire! Indian food is also a specialty. I come from the Pacific Northwest, and seafood, hispanic and pioneer food are my specialties.
My favorite family cooking traditions
Mom's cauliflower salad.
My cooking triumphs
A friend of mine killed a deer and aged it for 14 days. He was a butcher and gave me all the filet mignons (6 of them - SO SMALL!)... I served them to a visitor from Northern Ireland, and he was thrilled! (Note: Warm the dinner plates before serving).
My cooking tragedies
Sweet and sour hotdogs. It made my guest very sick, and no matter how good my subsequent meals were/are, she still talks about it.
Recipe Reviews 83 reviews
Apple Crisp III
A perfect starting point. I am so glad I made this.

0 users found this review helpful
Reviewed On: Nov. 27, 2013
Ron's Bread Machine White
I've made many many bread machine breads. This one is very nice. Crust is delicious. Bread is moist.

3 users found this review helpful
Reviewed On: Oct. 6, 2013
French Bread Rolls to Die For
Nice recipe. It made a LOT of dough. I followed the recipe exactly except I threw a few ice cubes into the oven to create steam at the beginning of baking. I read that technique in a French cookbook.

2 users found this review helpful
Reviewed On: Aug. 24, 2013
 
Published Recipes
 
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