WKW Profile - Allrecipes.com (1936386)

cook's profile

WKW


WKW
 
Living In: Corvallis, Oregon, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Indian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Biking, Walking
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About this Cook
I'm a scientist and I think of cooking as experimenting with food. I am always open to trying out new recipes and I have plenty of "test subjects" at church and at work.
My favorite things to cook
Meat, especially chicken, pork and salmon.
My cooking triumphs
Tiramisu (I've always wanted to learn how to make it and I now know at least 3 different recipes)
My cooking tragedies
Too many to list.
Recipe Reviews 16 reviews
Crab Stuffed Flounder
This is really important: DO NOT USE ARROWTOOTH FLOUNDER. If you do, the entire dish will turn into a mushy paste. I recommend using sole. I've also tried the recipe with snapper and it worked well. The recipe "as is" is pretty tasty. I modified it slightly by using butter crackers instead of saltines. I also pan fried the fish before adding the crab layer on top and then baking the entire dish (but reducing the baking time).

1 user found this review helpful
Reviewed On: Jun. 14, 2011
Shepherd's Pie VI
Really nice recipe. I recommend the following: 1) Use Yukon gold potatoes 2) Add 2-3 tablespoons of Worcestershire sauce to the ground beef like other reviewers have mentioned 3) Add green beans. Make sure the green beans are cooked but have some crunch to them. It adds nicely to the texture of the dish.

1 user found this review helpful
Reviewed On: Oct. 17, 2010
Sausage Mushroom Quiche
It's a good base recipe but as other reviewers have mentioned, the proportions are a bit off. If you use 1/2 lb of sausage, it should be enough for 1 deep dish pie crust. You also need to bake the quiche for about 45 minutes. I modified the recipe a bit: added spinach, mushrooms, and replaced the parmesan with sharp cheddar cheese. The cheddar made it even tastier.

5 users found this review helpful
Reviewed On: May 22, 2010
 
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