K23KoR Profile - Allrecipes.com (18488810)

cook's profile

K23KoR


K23KoR
 
Home Town: San Jose, California, USA
Living In:
Member Since: May 2006
Cooking Level: Beginning
Cooking Interests: Stir Frying, Asian, Italian, Quick & Easy
Hobbies: Wine Tasting
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About this Cook
I just started cooking about 4 years ago at the age of 25 (I know, I know.... I have failed as a woman) but only because no one ever taught me. I am slowly learning and have been 10-2 so far!
My favorite things to cook
I love cooking Asian food - its so different than what I was brought up on (plus my fiancee is Korean, so I have to cater to that as well). I love trying spicy curry and noodle dishes.
My cooking triumphs
I make a mean chicken/steak fajita marinade....Oh, I'm so proud!
My cooking tragedies
Oh gosh... When I was making stuffed portabello mushrooms and used cottage cheese and sour cream instead of cream cheese (I just grabbed the first white container in the fridge....and yes, I am blond). It was not the best smelling or best tasting for that matter.
Recipe Reviews 14 reviews
Artichoke Stuffed Mushrooms
Huge, huge, huge success! I needed to find a veggie-friendly appetizer dish for my Vegetarian friend that was quick and easy and this recipe fell in my lap. I followed pretty much everything to a T except I added paprika and a few tsp of hot sauce to the mixture. These mushrooms were gone in less than 10 minutes!

2 users found this review helpful
Reviewed On: Dec. 20, 2010
Smoked Salmon Pesto Pasta
This was great! I love the fact that it really only did take about 15-20 minutes to cook up everything. We ended up using baby portabello's and a bit more garlic. I added 1/4 cup dry white wine and instead of tomato paste, I put 1/2 can of basil diced tomatoes and added paprika toward the end of the frying to add some spice (It really helped). Overall, a fantastic dish we will use again.

1 user found this review helpful
Reviewed On: Mar. 22, 2008
Chicken Florentine Casserole
This was very tasty and creamy - however I only used 1 pkg. of frozen spinach and it was still overwhelming (And I love spinach!). I also subsituted skim for half and half. Next time I will not use spinach and try artichoke hearts instead.

0 users found this review helpful
Reviewed On: Dec. 18, 2006
 
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