Danickstr Profile - Allrecipes.com (1864137)

cook's profile

Danickstr


Danickstr
 
Home Town: Cedar Rapids, Iowa, USA
Living In: Seattle, Washington, USA
Member Since: Sep. 2000
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian
Hobbies: Music
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About this Cook
I do love to create messy things in the kitchen
My favorite things to cook
I love making pasta sauces, from marinaras to vodkas and alfredos
My favorite family cooking traditions
My grandpa (a Greek immigrant) had a blue plate restaurant in Moline, IL called "The Coney Island"
My cooking triumphs
My pasta sauces are usually very well-received.
My cooking tragedies
adding too much baking powder three times in a row to almond brickle. What a wast of good ingredients.
Recipe Reviews 6 reviews
Quick Egg Roll Dipping Sauce
Danickstr here. I am now realizing many years later that I had meant this for pot stickers as opposed to egg rolls. I hope it turned out OK for egg rolls as well. I would probably add something sweeter for egg rolls, but maybe not. :)

1 user found this review helpful
Reviewed On: Sep. 25, 2009
Baba Ghanoush
I love baba ganoush and will only add that I used one clove of garlic and it still stung my tongue. I guess if my clove is bigger than normal it would function as two or even three small cloves. That is the unfortunate thing about saying a clove, but there is no good measure for garlic. I don't like the canned/jarred type, it does not taste fresh to me. And garlic powder is not going to be better. So maybe just start with one clove of gahlic and see how it tastes to you.

2 users found this review helpful
Reviewed On: Aug. 16, 2009
Spanish Rice Chicken I
i liked the diced chicken idea quite a bit and the recipe is a tasty one, but i can't help but wonder how much harder it would be to just add garlic cumin and onion to uncooked rice and go from there to avoid the stuff in the envelope like preservatives.

31 users found this review helpful
Reviewed On: Feb. 10, 2003
 
Published Recipes
 
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