Stiritup Profile - (19792913)

cook's profile


Home Town: California, USA
Living In: Whittier, California, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Fishing, Reading Books, Music
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Lasagne Alla Mike
About this Cook
My favorite things to cook
Whenever I hear, "Oh my God, you have GOT to make this again", it always becomes a favorite! My all-time favorites are probably classified as "comfort foods" like lasagne & casseroles, roasts, soups, stews, etc...
My favorite family cooking traditions
Having a few of beers potside by the turkey fryer on Thanksgiving day(or Whatever day)! You know, lettin the girls finish up the sides in the kitchen, and just hangin' with the guys in the back-yard while frying the perfect bird. Life is good!
My cooking triumphs
See: Favorite things to cook.
My cooking tragedies
My worst tragedies have been baking. I can bake/cook REGULAR FOOD in the oven just fine. When it comes to breads, cakes, pies, etc. I mess 'em up nearly every time. Don't know what it is, but I do know that I'll never be a pastry chef.
Recipe Reviews 17 reviews
Caesar Salad Supreme
This is a great recipe for Caesar Dressing. Best if made a few hours ahead to let the ingredients come together. I have to admit that I haven't made the croutons, just the dressing. I put 4 cloves minced garlic into the dressing, along with the entire amount of shredded parmesan. Everything else the same, with the small adjustment of using fresh-cracked black pepper instead of ground. Then dress and toss as directed. Very delicious!

0 users found this review helpful
Reviewed On: Jul. 31, 2014
Fresh Tomato Shrimp Pasta
I made this last night, last minute, when I realized that I'd defrosted some jumbo shrimp the night before (forgetfulness...ugh) and needed to do something with it right away. I didn't have enough tomatoes - only a couple romas, so I added a can of Ro*Tel. It turned out great! It added a little bit of spiciness that really worked! Also, I added the uncooked shrimp to the pan about two-thirds through the sauté step on the onion/garlic; along with a bit of garlic pepper and salt. I may be one of the last people who don't own a food processor so I sliced the onion super thin with a mandoline and then minced it from there. I also used a whole bag of fresh baby spinach. This is really a good recipe and very, very quick and easy to use. My thanks to Lisa Nichols.

1 user found this review helpful
Reviewed On: Oct. 11, 2013
Scott's Coast-to-Coast Famous Chicken Wings
I thought these wings were great, and so has everyone I've served them to the past few times I've made this. I've never been to Buffalo so don't know what people expect to taste there. I live in SoCal and we have pretty much every kind of wings you could want here. This has a good taste even if it may not be "traditional" as some reviewers have suggested. I make the equivalent of 12 servings which is triple the recipe amount to take to potlucks and parties. The only thing I change as far as ingredient amounts is that for the triple batch I only use 1/2 cup butter. While I cook the wings in a turkey fryer I leave the butter warm on the stove with the granulated garlic, pepper and red pepper mixed in to help the flavors combine even more before adding the Frank's and tossing with the wings. The recipe is easy and delicious. I'd say the hardest thing about this recipe is sectioning the wings!

2 users found this review helpful
Reviewed On: May 26, 2013
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