Rob Profile - Allrecipes.com (18249130)

cook's profile

Rob


Rob
 
Home Town: Petaluma, California, USA
Living In: Lexington, Kentucky, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Southern, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Genealogy
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Me and My Linda
About this Cook
Gee Wiz.... I love to cook and obviously eat, though I do try and keep it somewhat healthy. My favorite place to hang out is Our Table Talk Dot Com. A great group of people who love to cook. Give us a visit.
My favorite things to cook
One day I'll be the BBQ king. I love making soups or anything else that strikes my fancy. Salmon! Always looking for new ways to prepare it.
My cooking triumphs
Gravy. Even my sister, a true chef will agree
My cooking tragedies
Probably more than my share!
Recipe Reviews 25 reviews
Anna's Amazing Goulash
An amazing dish! You won't find a heartier and more flavorful dinner on a cold winter day. We left out the lamb as I'm not a fan by any stretch but you won't miss it. There so many delicious things and flavors going on! If I would make any change at all, I would use half the red wine vinegar. Thanks for sharing Anna. It's a wonderful recipe.

13 users found this review helpful
Reviewed On: Jan. 12, 2011
Amber's Sesame Chicken
Wonderful! I made this this evening with high hopes that it would be as good as the sesame chicken I get at the Chinese place down the road. It was better! The only changes I made was to add about a tablespoon of corn starch to the flour mixture to get a crispier chicken and I made three times the sauce. Turned out perfectly. If you are a sesame chicken lover, you need to try this one. Thanks for Sharing!

2 users found this review helpful
Reviewed On: Jul. 25, 2010
Greek Pasta Salad I
This was the chosen recipe for the June Community Cook Along on our cooking forum. I cut the recipe in half. Not being a fan of Feta cheese I used an equivalent amount of finely grated pepper jack cheese. When it comes to pepperoni I only like that very thinly sliced and well done on top of a pizza. So instead of the pepperoni, I used two cups of finely cubed Kielbasa, browned in a skillet. I used a tad bit more basil as the recipe calls for as I love that stuff. The first ingredients I whisked together and let stand for about 45 minutes before incorporating and that made a huge difference. This is a keeper and a great go to dinner all by it's self on a nice hot day. Delish! Thanks for sharing.

1 user found this review helpful
Reviewed On: Jun. 20, 2010
 
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