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Reviewed Roasted Turkey Gravy

Tuesday, Dec 25, 2012 on

"Great recipe. Made this twice now and so much easier than rushing around at the last minute and has the same awesome taste. I had trouble finding the turkey wing so instead bought a rotisserie turkey thigh and worked really well. I add some leftover turkey juices before reheating and serving for extra taste and you must make sure the kosher salt i"

Reviewed Salmon Cakes

Friday, Oct 19, 2012 on

"This recipe is very very tasty but the amount of mayo is definitely way off as the patties fell apart, very wet and I ended up having a salmon hash or an alternative English bubble and squeak. I would recommend combining all ingredients first and finally adding the mayo little by little until you get a firm patty that doesn't fall apart. Also I ad"

Reviewed White Bean and Chicken Chili

Monday, Oct 15, 2012 on

"I used this recipe and tweaked it abit with what I had in the cupboard. I had some leftover roast chicken that I chopped up instead of minced chicken and had no corn or swiss chard so used extra white beans and the leaves of bok choy. I also chopped up an extra red chilli and added at the beginning to give it more kick and the dish was sensational"

Reviewed Steamed Pork and Mushroom "Siu Mai" Dumplings

Friday, Jul 13, 2012 on Cooking Channel

"Absolutely amazing! I have made these many times for many dinner parties and they disappear instantly. So easy and quick because you can make ahead and store them in the fridge then steam them for 10 mins once guests arrive."

Reviewed Formosa Sticky Ribs

Friday, Jul 13, 2012 on Cooking Channel

"Really great recipe. The idea for steaming is great and makes sense as the owner of my favourite Chinese restaurant told me to boil them for a long period of time. Makes them fall off the bone.
1 thing I would recommend is hold off on the cinnamon. Even if you are a big fan of cinnamon I would at the very least halve the amount on here, way too st"

Reviewed General Tso's Chicken

Monday, Oct 24, 2011 on Cooking Channel

"This is the more authentic version of General Tso's Chicken. When I grew up in the UK our favourite Chinese restaurant had this on the menu and we always ordered it and this recipe is exactly how I used to remember, sweet, spicy and delicious. I am not too keen on the deep fried version you can find in the US as it doesn't really add to the dish a""