DerAvi Profile - Allrecipes.com (18697389)

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DerAvi


DerAvi
 
Living In: Seattle, Washington, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
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Blog...  2 posts
 
Mar. 11, 2010 10:57 am 
When you're bored with your own lunch  that you brought from home, here's an idea that you can do: Potluck!... Ask two or three coworkers to join in and have a themed potluck with you.   Today, me and three other coworkers are having potluck during lunch time. We're going to have… MORE
 
 
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From The Blog:  Daily Lunch
About this Cook
My favorite things to cook
I like to try new recipes. My favorite new things to cook is chinese dishes, mediterranean dishes, thai dishes and would love to learn how to cook Hong Kong dishes.
My favorite family cooking traditions
Red chicken (ayam chau), Mo hyang, sweet pork sausage (susis babi), hainan rice with soy sauce chicken, bakut
Recipe Reviews 26 reviews
The Best Parmesan Chicken Bake
I made this twice, both occasion I learned something. First you definitely need to double the marinara sauce. It will not dried out the next day. Second of all, cut the chicken breast to make it thinner in width. Thick chicken breast is not good at all. Or use chicken tenders like one of the reviewers suggested. With the two changes, It will be in your menu every other week.

4 users found this review helpful
Reviewed On: Nov. 26, 2012
Yummy Sweet Potato Casserole
I followed some of the reviewers comments to use Yam and bake them, but took almost 3 hours under 375 degrees. I like quick and easy dish, next time I will definitely follow the recipe exactly and boil the yam. I love Yam. It's definitely much sweeter than Sweet potatoes. I doubled the topping, which was a great move, but only use 2/3 of the topping overall. I also reduce the sugar in the mashed potatoes and use brown sugar instead, but at the end I found that It needed more sugar, I think it will give much more kick when it is a little sweeter to balance with the whole savory Thanksgiving meal.

1 user found this review helpful
Reviewed On: Nov. 26, 2012
Chef John's Peanut Butter Cookies
I made a mistake first time around - I didn't have baking soda in hand, so I substitute it with baking powder (1/2 tsp baking soda equals to 1 1/2 tsp baking powder), but that didn't turn out well. Also You really have to let it firm in the refrigerator just as the direction says, otherwise your cookie will turn out very gooey and buttery and not really good.

4 users found this review helpful
Reviewed On: Jul. 25, 2012
 
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