Korth Profile - Allrecipes.com (18556884)

cook's profile

Korth


Korth
 
Home Town: North Kingsville, Ohio, USA
Living In: Ashtabula, Ohio, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Indian, Southern, Vegetarian, Kids, Quick & Easy
Hobbies: Sewing, Walking, Photography, Painting/Drawing
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  • Type
  • Overall Rating
  • Member Rating
  • Baklava
  • Baklava  
    By: NEONWILLIE
  • Kitchen Approved
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About this Cook
I'm a up-and-comming chef who hopes to hit it big some day. I go to a vocational school for culinary arts, and hope to go to a decent culinary school once I graduate.
My favorite things to cook
I love cooking anything oriental, barbeque, or involving tofu! I actually really hate baking.. but don't tell anyone!
Recipe Reviews 6 reviews
Whipped Cream Cream Cheese Frosting
It wasn't nearly sweet or cream-cheesy enough for me. My step-mom liked it, but I wasn't a fan. I'll be using something else next time.

2 users found this review helpful
Reviewed On: Nov. 30, 2011
Skillet Herbed Chicken with Mustard
This recipe was ok, but I definitely will alter it a bit next time. First off I used chicken stock instead of white wine as some other people had said.. it didn't quite thicken as much as I would like - I would add a thickener at the end, then replace the chicken and simmer it in the sauce to enhance the flavour. I also think that it could use a bit more honey and mustard. All in all my family still liked it, and I will probably make it again with those changes.

7 users found this review helpful
Reviewed On: Dec. 21, 2009
Herbed Sweet 'n' Sour Chicken
I found the sauce to be rather bland, so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following [to taste]: Rice Wine Vinegar instead of white, plus a little extra. Extra cayenne pepper Extra Honey Granulated Sugar Hot sauce Sesame Seed Oil Extra soy sauce Hoisin Garlic & Onion Powder Ground ginger Ketchup I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry.

8 users found this review helpful
Reviewed On: Dec. 28, 2006
 
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