UZIMIKE Profile - Allrecipes.com (1846548)

cook's profile

UZIMIKE


UZIMIKE
 
Home Town: Cleveland, Ohio, USA
Living In: Reynoldsburg, Ohio, USA
Member Since: Oct. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Quick & Easy, Gourmet
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Me and my future little chef!
About this Cook
My favorite things to cook
Everyone enjoys my chocolate chip cookie and my strawberry spinach salads.
My cooking tragedies
My first and last attempt at making a whole lobster.
Recipe Reviews 40 reviews
Lobster Tails Steamed in Beer
This was excellent. I used ½ can of Keystone light. I minced four cloves of garlic and sprinkled some Old Bay into the beer as well. Steamed for about 9 minutes (I had 8-ounce tails) and the results were fantastic. The flavor was so good that using butter was superfluous. Normally I do not care for lobster, but this was incredibly moist, flavorful, tender, and delicious. I will try this same recipe with crab legs next time. The wife was dubious as other attempts to make lobster tails for her have fallen short (undercooked/overcooked, off flavors, etc). Needless the say she was sweetly surprised and very happy with the meal. I served this with steamed asparagus and a Parmesan potato crusted filet mignon. Perfect!

6 users found this review helpful
Reviewed On: Feb. 16, 2011
Pizza Crust I
This was not good in my family's opinion. It was too hard and chewy. Maybe I did something wrong, but don't think so. We'll go w/other recipes on this site. Sorry.

5 users found this review helpful
Reviewed On: Sep. 19, 2010
Garlic Lover's Pizza Crust for the Bread Machine
I thought this was pretty good. I added about 2T of extra minced garlic and some Italian seasonings to the dough. It came out of my bread machine extremely sticky to the point where even extra flour was not working too well. I coated my hands with olive oil and kneaded it a bit. Only then did my dough become easy to handle. My only mistake was baking it on an unheated pizza stone (and I knew better!) as the bottom did not brown as I would have liked it. This would rate a 5 star if not so sticky. Good recipe overall however.

4 users found this review helpful
Reviewed On: Aug. 30, 2010
 
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