ZAPATISTA234 Profile - (18385734)

cook's profile


Home Town: Lancaster, Pennsylvania, USA
Living In: Toronto, Ontario, Canada
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Indian, Italian, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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  • Gomen Wat
  • Gomen Wat  
    By: hidinginahoodie
  • Kitchen Approved
About this Cook
My favorite things to cook
I love using the pressure cooker, and have rediscovered the slow cooker.
My cooking tragedies
A moroccan stew in which I added about 8 times the amount of cayenne needed.
Recipe Reviews 53 reviews
World's Best Lasagna
World's best? Hard to say, but it's still very very good. I made a few minor alterations. I used ground turkey instead of beef and sausage. If you do this, make sure to cook the turkey, onion and garlic until it starts to sizzle, i.e. the water is cooked out. That takes a while, but adds a nice browning and flavor to the turkey. All of the tomato products I added had extremely low salt, so the tablespoon of salt was not excessive. I did the trick of submerging the noodles in hot tap water for about 20 minutes, instead of cooking them separately, worked like a dream. And I added some mace (you can use nutmeg too, about 1/8 tsp.) to the ricotta mixture.

2 users found this review helpful
Reviewed On: Feb. 24, 2014
Roasted Brussels Sprouts
If you're going to make Brussels sprouts, this is the way to do it! The easier way to go, is to get a deep casserole dish, forget the plastic bag, just put in the oil and Brussels sprouts and stir well, adding the salt and pepper after they are well coated. Then, every 10 minutes or so, stir them again. A little trick I learned, when they are done, turn the oven off and leave them sit in there until they cool down a little, if you have the time. This will give them a nice brown color all over, and a really delicious flavor!

2 users found this review helpful
Reviewed On: Jan. 1, 2014
Caramel Coated Catfish
This is a very simple dish, if all the prep is done, then it takes about 20 minutes. There is a trick not mentioned here; after you caramelize the sugar, the water you add needs to be hot, otherwise that sugar will clump and stick to everything. You can wait until it remelts, but trust me, adding hot water is easier. I also wonder if you need to add so much water at the beginning when caramelizing the sugar, since it really doesn't start browning until most of the water has evaporated. I found I had to add hot water in small amounts as I cooked the fish, so it didn't get too thick or burn. I did not have to cook it down at all. I don't think the green onions and cilantro at the end add too much, other than that a fine recipe.

1 user found this review helpful
Reviewed On: Jan. 1, 2014
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