luv2cook Profile - (18540128)

cook's profile


Home Town:
Living In: Jacksonville, Florida, USA
Member Since: May 2006
Cooking Level: Professional
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Indian, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books
Recipe Box 0 recipes
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Recipe Reviews 6 reviews
Aussie Chicken
Yes - this is an excellent recipe. It is almost exactly like the recipe at L_ _g H_ _n Steakhouse. I used to cook for Toyota and it was a much requested dish.

5 users found this review helpful
Reviewed On: Sep. 21, 2011
Broiled Tilapia Parmesan
I have used this topping recipe on several different kinds of fish - it works well with tilapia because tilapia can overcook easily and this topping protects the fish as well as adding a moisturizing factor to it - so the fish will hold well. It is also very good on salmon as it helps balance the "fishy" taste - and adds a bit of brightness to the overall taste. I like to zest the lemon and sprinkle a bit of it over the topping when it comes out of the oven for presentation. I've used this in several restaurants and it's always been a house favorite.

8 users found this review helpful
Reviewed On: Jan. 7, 2011
Chicken Biscuit Pie
I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cost meal that delivers big results. Here are the changes I made - first I sauteed together chopped onions, celery & carrots - which is called a mirepoix. Then I added the flour and then milk with some chicken stock. To this I added additional seasoning - garlic powder, thyme, rosemary, and sage. Then I added canned vegetables and canned chicken. Of course fresh would be better - but I use what comes in the back door - so we get alot of canned items. The consistency is like thick gravy. Then I poured this mixture into my pans. I have a bakery mix that is much like Bisquick I used to make the biscuit mixture. In reading the other reviews I noticed that the same issue kept coming up - the biscuits were done on top but still gooey/runny on the bottom. So I made my biscuit mixture a little on the "sloppy" side - not runny like pancake batter - and not doughy like biscuit dough - but somewhere in the middle- "gloppy". Then I spooned the biscuit batter on top of the chicken mixture in spoonfuls that left about a inch space around the "glop" as the glop will rise and expand as it cooks. It is important to leave a little room around your glops as this allows the biscuits to cook through. I got sloppy with my glops on the last pan and put them too close together and they didn't cook all the way th

519 users found this review helpful
Reviewed On: Apr. 27, 2009

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